These strawberry glazed donuts are light, fluffy baked vanilla donuts topped with a fresh strawberry glaze. They require no electric mixer—just simple bowls, a whisk, and a donut or muffin pan.
Making these donuts is straightforward. The batter comes together quickly by hand, and the glaze is a naturally pink, flavorful topping made from fresh strawberry puree and powdered sugar. The contrast of tender vanilla cake and bright strawberry glaze is what makes this recipe so satisfying.
Why This Strawberry Glazed Donut Recipe Works
- Fluffy vanilla donuts – soft cake-style donuts with a tender crumb.
- Baked, not fried – made in a donut pan for an easier, lighter result; you can also use a 12-cup muffin pan if you don’t have a donut pan.
- Fresh strawberry glaze – a simple mixture of strawberry puree, sifted powdered sugar, and a splash of milk yields a bright, naturally colored glaze.
Ingredient Notes for Strawberry Donuts
Below are a few notes about key ingredients. For the complete ingredient list and amounts, see the recipe card further down.
- Nutmeg – just a pinch enhances the flavor without being noticeable.
- Eggs – use large eggs at room temperature for best incorporation.
- Milk – whole or 2% milk works best; bring to room temperature.
- Sour cream – full fat sour cream or Greek yogurt adds moisture and tang; bring to room temperature.
- Butter – use unsalted butter, melted and cooled before mixing.
- Strawberries – fresh is preferred; thawed frozen strawberries also work for the glaze.
- Powdered sugar – sift before using to avoid lumps in the glaze.
Ingredient Substitutions
- Dairy-free – replace milk, sour cream, and butter with your preferred dairy-free alternatives.
- Gluten-free – this recipe hasn’t been tested with gluten-free flour; results may vary.
- Strawberry alternatives – powdered freeze-dried strawberries can be added to the glaze if fresh strawberries are not available.
Step By Step Instructions – Vanilla Donuts and Strawberry Glaze
This recipe comes together without an electric mixer. Follow these steps for baked donuts and a fresh strawberry glaze.
STEP 1: Mix the dry ingredients. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and a pinch of nutmeg.
STEP 2: Mix the wet ingredients. In a separate bowl, whisk the granulated sugar, eggs, milk, sour cream, melted and cooled butter, and vanilla extract until combined.
STEP 3: Combine. Pour the wet ingredients into the dry ingredients and stir with a whisk until just combined. Avoid overmixing. Transfer the batter to a piping bag or a zip-top bag with the corner snipped for easy filling.
STEP 4: Bake. Pipe the batter into prepared donut pans, filling each cavity about two-thirds full. Bake at 350°F (175°C) for 10–13 minutes, until a toothpick inserted in the center comes out clean. Let the donuts rest in the pan for 5 minutes, then transfer to a cooling rack.
STEP 5: Puree the strawberries. Blend the strawberries to a smooth puree. You can leave the small seeds if you prefer a rustic texture.
STEP 6: Make the glaze. In a small bowl, stir the strawberry puree with half of the sifted powdered sugar until combined. Add the remaining powdered sugar and mix until thick. Add milk a little at a time until the glaze reaches a consistency that will coat the donuts without running completely off. If the glaze is too thin, add more powdered sugar.
STEP 7: Glaze the donuts. Dip the top of each cooled donut into the glaze and return to the cooling rack to set. Place a sheet pan under the rack to catch any drips.
Expert Baking Tips
- Measure flour correctly by spooning it into the cup and leveling it off, or use a kitchen scale. Packed flour can make the donuts dry.
- Spray the donut pans with a nonstick baking spray before piping the batter.
- If the batter in the pan looks uneven, smooth it with your finger before baking for a neater finish.
- Place a baking sheet under the cooling rack to collect any glaze drips while glazing.
FAQ
No—if you don’t have a donut pan, you can bake the batter in a muffin pan lined with liners and dip the muffins in the glaze once cooled.
Yes. Once cooled, wrap the donuts tightly and freeze for up to 30 days. Thaw at room temperature for about an hour before glazing.
This recipe hasn’t been tested without eggs. If you try an egg-free version, adjust the wet ingredients and share your results.
Recipe Variations
- Add powdered freeze-dried strawberries to the batter for strawberry-flavored donuts.
- For chocolate-strawberry donuts, stir 1/4 cup unsweetened cocoa powder into the dry ingredients.
Special Tools
- Donut pan – recommended for classic donut shape; a muffin pan works as an alternative.
- Baking spray – use a nonstick spray formulated for baking to help release the donuts cleanly.
Storing
Store glazed donuts in an airtight container in the refrigerator for up to 5 days. They are best the day they’re made; in a sealed container the glaze can soften slightly over time.
More Recipes to Try
Try These Strawberry Recipes
- Strawberry danish
- Strawberry cookies
- Strawberry brownies
- Strawberry shortcake
- Strawberry sheet cake
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Strawberry Glazed Donuts
Ingredients
Donuts
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
- Pinch of Nutmeg
- 2/3 cup White granulated sugar
- 2 Large eggs, room temperature
- 1/2 cups Milk, room temperature
- 1/2 cup Sour cream, room temperature or greek yogurt
- 4 TBSP Unsalted butter, melted and cooled
- 1 tsp Pure vanilla extract
Strawberry Glaze
- 1/2 cup Strawberries, washed and quartered
- 2 cups Powdered sugar
- 1 TBSP Milk
Instructions
Donuts
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Preheat oven to 350°F. Spray two donut pans with nonstick baking spray.
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Whisk flour, baking powder, baking soda, salt, and nutmeg in a large bowl; set aside.
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In a separate bowl, whisk sugar, eggs, milk, sour cream, melted butter, and vanilla until combined.
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Pour wet ingredients into dry and mix until just combined; do not overmix.
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Pipe batter into donut pans to about two-thirds full. Bake 10–13 minutes until a toothpick comes out clean. Cool on a wire rack.
Strawberry Glaze
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Blend strawberries until smooth and combine with half the powdered sugar. Stir until combined.
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Add remaining powdered sugar and mix. Add milk a little at a time until the glaze reaches the desired consistency—thick enough to cling to the donuts but not run off completely.
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Dip cooled donuts into the glaze and allow to set on a cooling rack.
Notes
For high-altitude baking, add an extra 2 tablespoons of flour.
Bring dairy ingredients to room temperature about 2 hours before baking for best texture.