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I still remember the first time I bit into a strawberry donut made from scratch. I was only ten years old, standing on a little chair in my mom’s cozy kitchen. She handed me a warm donut drizzled with a sweet, pink glaze. My eyes widened with surprise because the flavor tasted exactly like fresh-picked strawberries on a sunny day. From that moment, I was hooked. I knew I would spend my life trying different donut recipes and figuring out new ways to capture that sweet strawberry magic.
You might think fresh strawberries belong in pies or shortcakes, but trust me, they shine in donuts, too. Whether you’re planning a weekend brunch, a Valentine’s Day treat, or just a random weekday pick-me-up, these donuts will fit right in. They are baked, not fried, which makes them a bit lighter and less messy. Still, they’re fluffy, moist, and bursting with strawberry flavor. If you have strawberries that are looking a little too ripe, this recipe is a perfect way to use them.
Strawberry Donuts with Glaze – Easy Baked Donut Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 12 donuts
- Category: Brunch
- Method: Baking
- Cuisine: American
Description
Fluffy, baked strawberry donuts with a fresh strawberry glaze. These homemade treats are perfect for brunch, dessert, or a sweet afternoon snack!
Ingredients
For the Donuts:
- 1 tablespoon unsalted butter
- ¾ cup sugar
- 1 egg
- ¾ teaspoon vanilla extract
- ½ cup buttermilk
- ¾ cup cake flour
- ¾ cup wheat flour (all-purpose)
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 12–15 fresh strawberries (about 1 cup puree)
For the Glaze:
- 1–1.5 cups powdered sugar
- 2–3 tablespoons milk (or water)
Instructions
- Preheat the oven to 400°F (200°C). Grease a donut pan.
- Blend the strawberries into a chunky puree.
- Cream butter, sugar, and egg in a mixing bowl until fluffy.
- Add vanilla, buttermilk, and strawberry puree and stir gently.
- Sift in the dry ingredients (cake flour, wheat flour, baking powder, baking soda, and salt). Mix lightly—do not overmix.
- Pipe the batter into the prepared donut molds, filling each one halfway.
- Bake for 7–8 minutes until lightly golden and a toothpick comes out clean.
- Cool the donuts on a wire rack before glazing.
- Make the glaze by mixing powdered sugar with milk until smooth.
- Dip or drizzle the donuts with the glaze and let it set.
- Enjoy your homemade strawberry donuts!
Notes
- Use extra ripe strawberries for the best flavor.
- Do not overmix the batter—this ensures light, fluffy donuts.
- For a tangy twist, add lemon zest to the glaze.
- Store in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 donut
- Calories: 135 kcal
- Sugar: 14g
- Sodium: 55mg
- Fat: 2.5g
- Saturated Fat: 1.2g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0.8g
- Protein: 2.3g
- Cholesterol: 18mg
Keywords: strawberry donuts, baked donuts, homemade donuts, strawberry glaze, brunch recipes, easy donut recipe
Done and done! It’s a straightforward process that produces big smiles and happy taste buds.
Essential Ingredients
Let’s talk about what goes into these Strawberry Donuts with Glaze. The ingredient list is short and sweet, so you can gather everything quickly.
- 1 tablespoon unsalted butter
Gives a subtle richness. If you only have salted butter, just reduce the added salt a tiny bit. - ¾ cup sugar
Standard granulated sugar is perfect. If you like things less sweet, you can cut back slightly. - 1 egg
Brings structure and binds the dough. - ¾ teaspoon vanilla extract
Adds warmth. It also boosts the strawberry flavor. - ½ cup buttermilk
Makes the donuts extra light. If you don’t have buttermilk, combine regular milk with 1 tablespoon of white vinegar or lemon juice, and let it sit for 5 minutes. - ¾ cup cake flour
Helps create a tender crumb. If you don’t have cake flour, you can use all-purpose flour instead, but the texture will be slightly denser. - ¾ cup wheat flour (all-purpose flour)
Provides more structure than cake flour alone. - ½ teaspoon baking soda
Works alongside the acidic buttermilk to help the donuts rise. - 1 teaspoon baking powder
Adds extra lift, giving us that fluffy donut texture. - ¼ teaspoon salt
Balances sweetness. - 12–15 strawberries (about 1 cup puree)
Choose very ripe berries for the best taste and color. If you have extra strawberries, you can slice them for garnish or blend them into the glaze.
For the Glaze
- 1–1.5 cups powdered sugar
Sweetens and thickens the glaze. - 2–3 tablespoons milk
Thins the glaze to a drizzle-ready consistency. You can also use water.
That’s it. Simple, right?
Step-by-Step Directions (Baked, Not Fried!)
Baking donuts makes them easier to handle and a bit healthier. You won’t need to stand over a pot of hot oil or stress about perfect frying temperature. Plus, the kitchen stays cleaner and smells like fresh strawberries rather than frying oil.
- Preheat your oven to 400°F (about 200°C).
Getting your oven hot first saves time and ensures even baking right away. - Blend the strawberries into a chunky puree.
I like using a blender or food processor. Avoid turning them into total liquid. A few small strawberry chunks add bursts of flavor. - Cream the butter, sugar, and egg in a large mixing bowl.
Use an electric mixer on medium speed for around 2 minutes. You want a smooth, pale mixture. - Add vanilla extract, buttermilk, and strawberry puree to the bowl.
Mix gently until combined, admiring the soft pink color. - Combine the dry ingredients (cake flour, wheat flour, baking soda, baking powder, and salt).
Sift them into the wet mixture, stirring by hand or on low speed. Stop as soon as you no longer see streaks of flour. - Prepare your donut molds by greasing them lightly.
If you have a piping bag, fill it with the dough and pipe into the molds. Only fill each mold halfway. These donuts will rise! - Bake for 7–8 minutes or until a toothpick comes out clean.
The tops should be lightly golden, but still soft to the touch. - Cool the donuts in the mold for a minute, then gently remove and place on a wire rack.
They should feel soft and springy. Let them cool slightly before glazing.
Making the Glaze
- In a small bowl, whisk together the powdered sugar and milk.
- Adjust the amount of milk to achieve the thickness you prefer.
- Dip the donuts into the glaze or drizzle it on top.
- Let the glaze harden for a few minutes before serving.
That’s it! Fresh, warm donuts that shine with sweet strawberry goodness.
Helpful Tips for Perfect Results
- Don’t Overmix
Once you add the flour, stir gently. Overmixing can make the donuts dense. - Use Room Temperature Ingredients
This helps everything blend more smoothly. - Grease the Molds
Even if your pan is non-stick, give it a quick spray or a light brush of oil. - Check the Oven Temperature
Ovens can vary. If your donuts seem underdone, let them bake another minute. Just don’t overdo it! - Experiment with the Glaze
If you want a bolder strawberry taste, replace some of the milk in the glaze with a spoonful of strawberry puree. - Decorate With Fun Toppings
Sprinkles, freeze-dried strawberry bits, or a dusting of pink sugar crystals can add a little razzle-dazzle.
Common Questions About Strawberry Donuts
Below are some questions I get all the time about this strawberry donuts recipe. Each answer will guide you and help troubleshoot any bumps along the way.
Absolutely! Make sure you thaw them first and drain off any excess liquid. Too much liquid can water down the batter and affect the donut’s texture. Pat the strawberries dry with a paper towel, then puree as usual. The flavor will still be bright, especially if your frozen berries were picked at peak ripeness.
I recommend an airtight container at room temperature for up to two days. They usually stay moist and fluffy. If you don’t plan to eat them within two days, freeze them—unglazed—then thaw them when you want a quick treat. Glaze them after thawing for the freshest flavor and texture.
You can, but this dough is a bit runnier than traditional yeast-based donut dough. If you decide to fry, chill the dough thoroughly, then shape it carefully. The texture may differ from a typical fried donut. It’s doable, but baking is simpler and more consistent for these strawberry donuts.
Yes. Reduce the sugar if you like a milder sweetness. You can also switch the butter for a neutral oil, such as canola. Another option is to replace half of the all-purpose flour with whole wheat flour. Keep in mind, the texture will change a bit. But if you’re aiming for healthy strawberry donuts, these small adjustments can help.
It might be because you baked them too long or used too much flour. Double-check your measurements. Try using the spoon-and-level method for flour: spoon the flour into your measuring cup, then level it with a knife. If they still end up a little dry, drizzle more glaze, or add a creamy filling to bring back some moisture.
Yes. You can easily make your own buttermilk substitute. Just pour 1 tablespoon of vinegar or lemon juice into a measuring cup, then fill the rest with milk until it reaches ½ cup. Let it sit for 5 minutes before using. This tangy mixture works very similarly to store-bought buttermilk and helps the donuts stay fluffy.
Serving With Style
Sometimes, I love to decorate my donuts with extra fresh berries. I’ll top each donut with a sliced strawberry, then drizzle on the glaze. It makes them look picture-perfect, and the little pop of fresh fruit tastes fantastic.
Another fun idea is to serve them in a tall stack, like a donut tower. Place the donuts on a pretty cake stand and let them shine at the center of your table. If you want to go all out, sprinkle some powdered sugar on top for a snowy finish. Or swap that for a dusting of cocoa powder if you want a subtle chocolate twist.
Comparing Baked and Fried Donuts
- Baked Donuts
- Lighter in fat and simpler to make.
- No big pots of hot oil.
- Often have a cake-like texture.
- Fried Donuts
- Classic crispy outside, soft inside.
- Requires careful monitoring of oil temperature.
- Typically made with yeast dough or thicker batter.
For my busy family life, baked donuts are a go-to. If I’m craving the “fry shop” experience, I occasionally break out the oil. But these strawberry donuts shine in their baked form, especially when I need something fast and less messy.
Sneaky Health Upgrades
Sometimes, I try to lighten up my donuts without sacrificing flavor. Here’s how:
- Whole Wheat Flour
Replace half of the all-purpose flour with whole wheat. It adds fiber and a slight nutty taste. - Less Sugar
Use ½ cup sugar instead of ¾ cup. The glaze will still add sweetness. - Greek Yogurt
Sub Greek yogurt for some of the butter. This makes the donuts moist and adds protein. - Coconut Sugar
A lower-glycemic option with a caramel-like flavor. Just know it will darken the donut’s color.
These tweaks can help if you want a special treat without feeling too guilty about the sugar content. My kids hardly notice the difference when I make these changes.
Keeping Donuts Moist
I sometimes hear from friends that their baked goods turn out too dry. If that happens:
- Double-check bake time. A minute too long in the oven can dry out donuts quickly.
- Be accurate with measurements. Scooping flour directly from the bag can pack it in. Spoon it in instead.
- Glaze them soon. The sugary coat helps lock in moisture.
- Store properly. An airtight container is your friend. Adding a small piece of bread to the container can keep them softer, too.
But let’s be real—these donuts rarely last more than a day or two in my house anyway!
Extra Strawberry Goodness
If you really can’t get enough strawberries in your life, try pairing these donuts with any of these sweet recipes:
- Heart-Shaped Pop Tart Recipe: Easy Homemade Treats
They have a flaky crust and you can fill them with a bright strawberry jam. - Cupid Crunch Valentine’s Day Trail Mix – Sweet & Easy Snack
Perfect for packing in lunch boxes alongside a donut. - Strawberry Cheesecake Brownies – Easy & Delicious Recipe
Rich chocolate plus tangy strawberries. Yes, please! - Strawberry Kiss Cookies – Easy & Delicious Pink Treats
Adorable pink cookies that pair perfectly with these donuts. - Valentine’s Chocolate Bark Recipe – Easy & Festive Treat
A colorful bark that looks so pretty on a dessert table next to these rosy donuts.
Mix and match for a dessert spread that’s basically a strawberry-lover’s paradise.
Troubleshooting Common Issues
- Donuts Sticking to the Pan: Grease your donut pan thoroughly. If you’re still having trouble, sprinkle a little flour or powdered sugar over the greased surface.
- Flat Donuts: Check if your baking powder and baking soda are fresh. Also, be sure you fill the molds only halfway. Overfilling can cause them to overflow and then collapse.
- Uneven Browning: Rotate your baking sheet halfway through if your oven has hot spots.
- Cracked Tops: This usually means the oven temperature might be too high, or you opened the oven door too soon. Try baking them without peeking for the first 5 minutes.
Donut Menu Calories
People often ask about the calories in baked donuts. While the exact count varies (especially with different glazes and portion sizes), you can estimate these donuts at around 130–150 kcal each. If you go heavier on the glaze or add a filling, that number rises a bit. For me, it’s worth it. Life is about balance—sometimes you snack on carrots, sometimes you snack on donuts!
If you love collecting recipes, consider saving or sharing these donuts on Pinterest. You can find my boards and pin ideas right here:
Easy Homemade Strawberry Donuts with Glaze – Baked & Delicious!
Strawberry Donuts with Glaze – Fresh & Fluffy Baked Donuts
Nothing warms my heart more than seeing pictures of readers enjoying these donuts. Feel free to share your creations and tag me. It’s like inviting me into your kitchen, which is such a joy!