Name: Strawberry Donuts
Prep time: 10 min
Cook time: 15 min
Total time: PT-491864H7M9S
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/3 cup granulated sugar; 1 large egg; 1/3 cup milk or buttermilk; 2 tablespoons unsalted butter, melted; 1/2 teaspoon vanilla extract; 1/4 cup finely chopped or puréed fresh strawberries; For the glaze:; 1/4 cup fresh strawberries, mashed or puréed; 1 cup powdered sugar; 1 teaspoon lemon juice (optional)

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These strawberry donuts are soft, fruity, and topped with a vibrant strawberry glaze that tastes just like fresh berries. Baked (not fried) and bursting with flavor, they’re a fun and easy treat I love making for breakfast, brunch, or a sweet afternoon pick-me-up.

Why You’ll Love This Recipe

I love these strawberry donuts because they’re light, colorful, and full of fresh strawberry flavor in every bite. The baked dough is tender and moist, and the glaze is made with real strawberries—no artificial flavors needed. They look beautiful on a plate, come together quickly, and always bring a bit of joy to my kitchen. Strawberry Donuts

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the donuts:

All-purpose flour
Baking powder
Salt
Granulated sugar
Egg
Milk or buttermilk
Unsalted butter, melted
Vanilla extract
Fresh strawberries, finely chopped or puréed

For the glaze:

Fresh strawberries, mashed or puréed
Powdered sugar
Lemon juice (optional, for brightness)

Directions

I preheat the oven to 350°F (175°C) and lightly grease a donut pan.
In a bowl, I whisk together the flour, baking powder, salt, and sugar.
In another bowl, I whisk the egg, milk, melted butter, and vanilla.
I stir the wet ingredients into the dry until just combined, then fold in the chopped or puréed strawberries.
I spoon or pipe the batter into the donut pan, filling each well about ¾ full.
I bake for 12–15 minutes, or until the tops are set and lightly golden.
I let the donuts cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

For the glaze:
8. I mix the strawberry purée with powdered sugar, adding lemon juice if I want a brighter flavor.
9. Once the donuts are cool, I dip the tops into the glaze or drizzle it over with a spoon.
10. I let them sit for a few minutes so the glaze can set.

Servings and timing

This recipe makes about 8–10 donuts. It takes around 10 minutes to prep, 15 minutes to bake, and another 10–15 minutes to cool and glaze—so they’re ready in about 35–40 minutes.

Variations

I sometimes stir a bit of strawberry jam into the batter for extra berry flavor. For a heartier texture, I swap some of the flour for almond flour. I’ve also used freeze-dried strawberries blended into powder for a concentrated flavor in the glaze. And when I want to go all out, I top them with sprinkles or a dollop of whipped cream.

storage/reheating

I store these donuts in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4. To freshen them up, I microwave one for 10 seconds, which softens the donut and slightly warms the glaze. I don’t recommend freezing them once glazed, but unglazed donuts freeze well for up to a month. Strawberry Donuts

FAQs

Can I use frozen strawberries?

Yes, I’ve used frozen strawberries in both the batter and glaze—just make sure they’re thawed and drained before using to avoid excess moisture.

Can I fry these instead of baking?

This recipe is designed for baking, but if I want fried donuts, I’d use a yeast-based dough instead. These are best enjoyed baked for a cake-style texture.

What if I don’t have a donut pan?

I use a muffin tin and place a ball of foil or parchment in the center of each cup to create a donut shape, or just make strawberry muffin bites instead.

How do I make the glaze thicker?

I add more powdered sugar until it reaches the consistency I like. For a thinner glaze, I add more strawberry purée or a few drops of milk.

Can I make them dairy-free?

Yes, I use a plant-based milk and dairy-free butter substitute. The flavor is still amazing, and the texture stays light and moist.

Conclusion

These strawberry donuts are one of my favorite ways to celebrate berry season—or just treat myself to something pretty and delicious. They’re easy to bake, naturally flavored, and full of color and charm. Whether I’m serving them for breakfast or dessert, they never last long.

Strawberry Donuts

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These strawberry donuts are soft, baked cake-style treats bursting with fresh strawberry flavor and topped with a naturally sweet strawberry glaze. Perfect for breakfast, brunch, or a cheerful dessert.

Author: Lizaa
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 35–40 minutes
Yield: 8–10 donuts
Category: Breakfast, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup granulated sugar
1 large egg
1/3 cup milk or buttermilk
2 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
1/4 cup finely chopped or puréed fresh strawberries
For the glaze:
1/4 cup fresh strawberries, mashed or puréed
1 cup powdered sugar
1 teaspoon lemon juice (optional)

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Instructions

Preheat oven to 350°F (175°C) and lightly grease a donut pan.
In a bowl, whisk together flour, baking powder, salt, and sugar.
In another bowl, whisk the egg, milk, melted butter, and vanilla extract.
Combine the wet and dry ingredients, stirring until just mixed.
Fold in the chopped or puréed strawberries.
Spoon or pipe the batter into the donut pan, filling each well about 3/4 full.
Bake for 12–15 minutes, until tops are set and lightly golden.
Let donuts cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
For the glaze, mix strawberry purée with powdered sugar and optional lemon juice until smooth.
Dip or drizzle the glaze over cooled donuts and let sit for a few minutes to set.