If you’re craving something sweet and fresh, this Strawberry Glazed Donuts Recipe is hands down one of my all-time favorites to make at home. The donuts come out soft and fluffy with just the right hint of vanilla, and the strawberry glaze adds that perfect pop of fruity sweetness that makes it impossible to stop at just one. Whether you’re baking for a weekend brunch or a special treat, these donuts are guaranteed to impress—and they’re easier than you think. Let me walk you through every step so you nail it perfectly.
Why You’ll Love This Recipe
- Simple Ingredients: You probably have everything in your pantry and fridge already, which makes this recipe super easy to whip up.
- Fluffy, Moist Donuts: Thanks to the sour cream and careful mixing, these donuts come out tender and perfectly soft every time.
- Fresh Strawberry Glaze: The glaze bursts with real strawberry flavor, which feels so much fresher than store-bought frosting.
- Family Favorite: Once I made these, my whole family kept requesting them again and again—they’re that good!
Ingredients You’ll Need
The ingredients for this Strawberry Glazed Donuts Recipe are pretty straightforward, and each plays a key role in making that perfect texture and flavor. I recommend using fresh strawberries for the glaze—frozen can work in a pinch but won’t have quite the same brightness.
- All-purpose flour: Make sure to spoon and level your flour instead of scooping—this helps keep the donuts tender, avoiding a dry crumb.
- Baking powder and baking soda: These leaveners give just the right lift without making the donuts cakey or dense.
- Salt and nutmeg: A pinch of nutmeg adds warmth and depth—it’s a little secret that makes a big difference!
- White granulated sugar: Sweetens the batter perfectly, balancing the tartness in the glaze.
- Large eggs: Room temperature eggs blend more easily and help the donuts rise.
- Milk: Also at room temp, milk keeps the batter smooth and light.
- Sour cream (or Greek yogurt): This is the magic ingredient that makes the donuts super moist and tender.
- Unsalted butter: Melted and cooled to mix easily, it enriches the flavor and texture.
- Pure vanilla extract: A must-have for that warm vanilla undertone everyone loves.
- Fresh strawberries: Quartered and pureed for the glaze—this is where all that natural fruity flavor shines.
- Powdered sugar: For the glaze to create a smooth, sweet coating that’s not too runny.
- Milk (for glaze): Just enough to thin out the glaze to the perfect consistency.
Variations
I love playing around with this Strawberry Glazed Donuts Recipe depending on the season and what I have on hand. Feel free to get creative—the base recipe is super versatile and forgiving!
- Gluten-Free Version: I once swapped the all-purpose flour for a 1:1 gluten-free blend, and the donuts still turned out fluffy and delicious—just watch the bake time closely.
- Berry Mix: Instead of just strawberries, try blending raspberries or blueberries into the glaze for a different fruity twist.
- Vegan Adaptation: You could replace the eggs with flaxseed “eggs” and use coconut yogurt instead of sour cream, though I recommend testing with smaller batches to tweak texture.
- Spiced Up: Adding a little cinnamon or cardamom to the batter gives a warm, cozy flavor that pairs beautifully with the strawberry glaze.
How to Make Strawberry Glazed Donuts Recipe
Step 1: Prepare Your Batter
Start by preheating your oven to 350°F and spraying your donut pans with a good non-stick baking spray. In one large bowl, whisk together the dry ingredients—flour, baking powder, baking soda, salt, and that pinch of nutmeg. In another bowl, combine your sugar, eggs, milk, sour cream, melted butter, and vanilla extract until smooth and creamy. Now, pour the wet ingredients into the dry and gently mix until just combined. Be careful not to over-mix here; a few lumps are totally fine and will keep your donuts tender.
Step 2: Pipe and Bake Your Donuts
I discovered this trick with piping bags really helps get that perfect donut shape without a mess. Pour your batter into a piping bag or a ziplock bag with a corner snipped off. Carefully pipe the batter into your donut pans until each cavity is about two-thirds full—this gives the donuts room to rise without overflowing. Bake for about 10 to 13 minutes, or until a toothpick inserted in the donut comes out clean. Let the donuts cool in the pan for 5 minutes before transferring them to a cooling rack. Trust me, this waiting game is worth it!
Step 3: Make the Strawberry Glaze
Time for the best part—the glaze! Toss those quartered strawberries into a food processor or blender and puree until smooth. Pour the puree into a bowl and stir in half the powdered sugar until combined. Gradually add the rest of the powdered sugar; the glaze should be thick before you add the milk. Then, add milk tablespoon by tablespoon until the glaze thins out enough to coat your donuts without running off completely. If it gets too thin, just add a pinch more powdered sugar to bring it back to the perfect consistency.
Step 4: Dip and Dry
Dip each cooled donut into the strawberry glaze, letting the excess drip off. Place them back on the wire rack to set for about 20 minutes. The glaze hardens slightly to a shiny finish that’s beautifully irresistible.
Pro Tips for Making Strawberry Glazed Donuts Recipe
- Don’t Over-Mix the Batter: Mixing just until combined keeps your donuts soft; over-mixing develops gluten and leads to tougher texture.
- Use Room Temperature Dairy: I always take my milk, eggs, and sour cream out 1-2 hours ahead—it makes mixing easier and gives a lighter crumb.
- Adjust Glaze Consistency Carefully: Start with less milk and add gradually so your glaze isn’t too runny and stays on the donuts.
- Allow Donuts to Cool Before Glazing: If you glaze warm donuts, the glaze will melt off—instead, wait until completely cool for a nice set.
How to Serve Strawberry Glazed Donuts Recipe
Garnishes
I usually sprinkle a few freeze-dried strawberry bits or tiny edible flowers on top for an extra pop of color and texture—they really elevate the presentation if you’re serving guests. Fresh sliced strawberries beside the donuts also look and taste amazing!
Side Dishes
These donuts pair perfectly with a tall glass of cold milk or a cup of freshly brewed coffee (or matcha latte if you’re feeling fancy). For brunch, I like serving them alongside a fruit salad or scrambled eggs to balance out the sweetness.
Creative Ways to Present
For special occasions, I like arranging these strawberry glazed donuts on a tiered serving tray with fresh flowers and a dusting of powdered sugar around the plate—it’s charming and instantly festive. Wrapping each donut individually in parchment and tying with a cute ribbon also makes for a delightful homemade gift!
Make Ahead and Storage
Storing Leftovers
I usually store leftover donuts in an airtight container at room temperature for up to 2 days. Keep them in a single layer to avoid messing up that beautiful glaze. If your kitchen is warm, the glaze might soften—they’re still delicious though!
Freezing
If you want to save some for later, freeze the unglazed donuts (wrap tightly in plastic wrap and place in a freezer bag). When you’re ready, thaw them at room temp, then dip in fresh glaze. I do this often to enjoy fresh-tasting donuts any time.
Reheating
Gently warm a donut in the microwave for 10-15 seconds to revive that freshly baked feel. Avoid overheating or the donut can get tough. I like to let the glaze cool and set after reheating before taking a bite.
FAQs
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Can I make this Strawberry Glazed Donuts Recipe without a donut pan?
Yes! If you don’t have a donut pan, you can pipe the batter onto a parchment-lined baking sheet in small rounds and bake them as donut holes or simply bake muffins instead. Just adjust baking time accordingly.
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How fresh do the strawberries need to be for the glaze?
Fresh, ripe strawberries work best for the glaze to get bright flavor and natural sweetness. If using frozen, thaw and drain excess water before pureeing to avoid a thin glaze.
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Can I prepare the glaze in advance?
You can make the strawberry puree in advance, but I recommend mixing the glaze and dipping the donuts just before serving so it stays fresh and glossy.
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What if the glaze is too runny or too thick?
If the glaze is too runny, add a bit more powdered sugar; if too thick, slowly add milk a little at a time until you reach the ideal consistency for dipping.
Final Thoughts
Honestly, I absolutely love how this Strawberry Glazed Donuts Recipe turns out every single time. It’s become my go-to when I want a homemade treat that feels special but isn’t complicated. You’ll love biting into those soft donuts coated in fresh, bright strawberry glaze—it’s like a little celebration in every bite. So, grab your ingredients, get the oven warmed up, and treat yourself and your loved ones to something truly delightful. You won’t regret it!
Print
Strawberry Glazed Donuts Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 donuts
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these homemade Strawberry Glazed Donuts—soft, fluffy baked donuts topped with a sweet and tangy strawberry glaze. Perfect for breakfast, dessert, or a special treat, these donuts combine classic flavors with a fresh fruit twist, all made effortlessly in the oven.
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 cup 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
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and spray two donut pans thoroughly with a baking non-stick spray to prevent sticking during baking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, baking soda, salt, and a pinch of nutmeg. Stir these dry ingredients together and set aside.
- Mix Wet Ingredients: In a separate bowl, whisk together the white granulated sugar, eggs, milk, sour cream (or Greek yogurt), melted and cooled unsalted butter, and pure vanilla extract until well blended.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl of dry ingredients and mix gently until just combined to avoid over-mixing and tough donuts.
- Fill Donut Pans: Transfer the batter into a piping bag or ziplock bag, cut a small hole at the tip, and pipe the batter into the prepared donut pans. Fill each cavity about two-thirds full for proper rising.
- Bake Donuts: Place the pans in the preheated oven and bake for 10 to 13 minutes, or until a toothpick inserted into the donuts comes out clean. Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Strawberry Glaze: In a food processor or blender, puree the washed and quartered strawberries until smooth. Transfer the strawberry puree to a small bowl, then add half of the powdered sugar and mix well until combined.
- Adjust Glaze Consistency: Gradually add the remaining powdered sugar into the strawberry mixture and stir until the glaze thickens. Add the milk to thin the glaze just enough so it coats the donuts without dripping excessively. If the glaze is too thin, incorporate more powdered sugar.
- Glaze Donuts: Dip the cooled donuts into the prepared strawberry glaze and allow them to dry on a cooling rack so the glaze sets nicely.
Notes
- Flour: Spoon and level your flour or weigh it using a kitchen scale to avoid compacted flour that can dry out your donuts.
- High Altitude Baking: If baking at high altitude, add an additional 2 tablespoons of flour to the batter for better structure.
- Dairy Ingredients: Remove eggs, milk, and sour cream from the fridge at least 2 hours before baking to ensure they are at room temperature for optimal mixing and texture.
Nutrition
- Serving Size: 1 donut
- Calories: 210
- Sugar: 18g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
