Preparation and Baking

• Preheat your oven to 350 °F (175 °C) and grease a donut pan thoroughly.
• In a bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and strawberry powder.
• In another bowl, whisk sour cream, buttermilk, egg, melted butter, and vanilla extract until smooth.
• Gently fold the wet ingredients into the dry mixture until just combined — avoid overmixing.
• Beat the cream cheese, sugar, sour cream, and vanilla extract together until creamy and smooth.
• Spoon the strawberry batter into each donut cavity, filling about three-quarters full.
• Pipe a small swirl of the cheesecake mixture into the center of each filled donut cup.
• Use a toothpick to gently swirl the cheesecake into the donut batter for a pretty marbled effect.
• Bake for 10–12 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
• To make the glaze, whisk together powdered sugar, strawberry powder, salt, and milk until smooth; adjust thickness if needed.
• Dip the tops of the cooled donuts into the glaze. Let set for about 15–20 minutes before serving.