Baked strawberry glazed donuts are a delightful choice for breakfast, a snack, or dessert—especially in spring and summer. Packed with fresh strawberries and finished with a sweet, pink glaze, these baked donuts are tender, flavorful, and perfect for brunches, showers, or just a sunny weekend treat.
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When strawberries are in season, their bright, juicy flavor pairs beautifully with baked goods. These strawberry donuts are soft, cake-style treats that bring out the berry’s natural sweetness. They’re easy to make and impressive to serve—ideal for Mother’s Day, bridal showers, or any spring gathering.
Ingredients
There are two parts to gather: the donut batter and the strawberry glaze.
For the donuts:
- All-purpose flour – the best choice for texture; avoid substituting whole wheat.
- Egg – 1 large, room temperature.
- Buttermilk – key for tender donuts; don’t swap plain milk.
- Granulated sugar – for sweetness.
- Salt – a pinch to balance flavors.
- Vanilla extract – use real vanilla for best results.
- Fresh strawberries – chopped into small, uniform pieces.
For the strawberry glaze:
- Powdered sugar – for a smooth glaze.
- Fresh strawberries – diced very small or pureed.
- Vanilla extract – a little to enhance flavor.
- Milk – to adjust glaze consistency.
How to Make
These baked cake-style donuts come together quickly. Preheat your oven to 400°F (204°C) and prepare a donut pan by spraying it well with nonstick spray or greasing with oil.
In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the egg with the granulated sugar. Add the oil, buttermilk, and vanilla to the egg mixture and whisk until combined.
Pour the dry ingredients into the wet ingredients and stir until just combined—avoid overmixing. Fold in the chopped strawberries gently so the batter stays light.
Fill each donut cavity about 3/4 full; a spoon or a piping bag (with the tip cut off) makes this easy and neat. Bake for 8–10 minutes or until a toothpick inserted in the center comes out clean. Let the donuts cool in the pan about 10 minutes, then flip the pan over a wire cooling rack to release them.
To make the glaze, use a fork to mash or lightly puree the diced strawberries until almost smooth. Stir in the vanilla and powdered sugar, then add milk a teaspoon at a time until you reach a pourable consistency. If needed, add more powdered sugar to thicken or a little more milk to thin.
Dip the cooled donuts into the glaze or drizzle it over the tops. Let the glaze set for a few minutes before serving.
Storing
These donuts are best the day they’re made, but leftovers store well for short periods. For countertop storage, arrange donuts in a single layer in an airtight container; they will stay fresh overnight.
To freeze, place glazed donuts in a single layer on a baking sheet or inside the bottom of a large freezer bag until the glaze firms up (about an hour). Add a sheet of wax paper and stack another layer if needed. Frozen donuts keep up to 3 months—thaw at room temperature or microwave briefly to soften.
Tips and Tricks
- Generously spray or grease the donut pan so the cakes release easily.
- Use a piping bag with the tip removed for quick, mess-free filling.
- Swap in other berries like raspberries if you prefer a different flavor.
- To refresh older donuts, microwave for about 15 seconds to soften them.
Other Baked Donut Recipes
These strawberry glazed donuts are a lovely addition to any spring brunch. If you enjoy baking donuts, try other flavors like chocolate malt, lemon blueberry, or pecan praline for variety.
Make these this weekend and enjoy a fresh, fruity treat with family or friends!
Baked Strawberry Donuts with Glaze
Ingredients
For the Donuts
- 1 1/2 cups all-purpose flour
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup fresh strawberries, chopped
For the Strawberry Glaze
- 2 cups powdered sugar
- 2 fresh strawberries, diced very small
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk, as needed
Instructions
- Preheat oven to 400°F. Spray a donut pan with nonstick baking spray or grease with oil.
- In a medium bowl, whisk the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the egg with sugar. Add oil, buttermilk, and vanilla; whisk until combined.
- Add the dry ingredients to the wet and mix until just combined. Fold in the chopped strawberries.
- Fill donut cavities about 3/4 full using a spoon or a piping bag. Bake 8–10 minutes or until a toothpick comes out clean. Allow to cool 10 minutes in the pan, then release onto a wire rack.
- For the glaze, puree the diced strawberries with a fork until almost smooth. Stir in vanilla and powdered sugar. Add milk a little at a time until desired consistency is reached.
- Dip or drizzle the glaze over cooled donuts and allow the glaze to set before serving.
Nutrition
| Carbohydrates: 42 g
| Protein: 2 g
| Fat: 5 g
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.