Perfect Strawberry Glazed Donuts Recipe

I woke up craving something bright and sweet this morning. Strawberry Glazed Donuts came to mind right away. These soft baked treats topped with real fruit glaze never disappoint.

You can make these homemade strawberry donuts without any fancy equipment. The batter comes together fast. Fresh berries turn into a gorgeous pink coating that sets beautifully.

Why this Strawberry Glazed Donuts recipe works no matter the season

The batter uses pantry basics you probably already have on hand. I love how the sour cream keeps everything incredibly moist inside. You’ll get bakery-quality results from your own oven.

These Strawberry Glazed Donuts bake in under fifteen minutes total. The strawberry topping uses real fruit, not artificial flavoring. You control the sweetness and thickness of every batch.

They taste amazing warm or at room temperature throughout the day. I’ve made them for breakfast, dessert, and afternoon snacks. Everyone asks me to bring them to gatherings now.

What you will need to make this Strawberry Glazed Donuts

For the Donuts:

• 2 cups all-purpose flour – Spoon it into your measuring cup and level off for accuracy
• 2 teaspoons baking powder – Helps them rise beautifully and stay fluffy
• ½ teaspoon baking soda – Works with the sour cream for extra lift
• 1 teaspoon salt – Balances all the sweetness perfectly
• Small pinch of nutmeg – Just a hint adds warmth without overwhelming
• ⅔ cup white granulated sugar – Standard amount for lightly sweet donuts
• 2 large eggs at room temperature – Take them out an hour before baking
• ½ cup milk at room temperature – Whole milk works best for richness
• ½ cup sour cream or Greek yogurt at room temperature – Creates the softest texture
• 4 tablespoons unsalted butter, melted and cooled slightly – Adds moisture and flavor
• 1 teaspoon pure vanilla extract – Use real vanilla, not imitation

For the Strawberry Glaze:

• ½ cup fresh strawberries, washed and quartered – Look for ripe, fragrant berries
• 2 cups powdered sugar – Sifted if you have lumps
• 1 tablespoon milk – Add more if needed for consistency

Strawberry Glazed Donuts require two donut pans for this yield. If you only have one pan, bake in batches and keep leftover batter covered. I sometimes swap Greek yogurt for sour cream with excellent results.

The nutmeg is optional but I never skip it. Fresh strawberries beat frozen ones for color and flavor here. Your butter should be melted but not hot or it’ll scramble the eggs.

Pinterest is where I save all my favorite donut variations! Follow Axiebook on Pinterest for more sweet breakfast inspiration and baking ideas that actually work.

How I Make This Strawberry Glazed Donuts

1. Start by heating your oven to 350°F and generously spray two donut pans. I use regular nonstick spray with flour mixed in. Make sure you coat every crevice so nothing sticks later.

2. Grab a big mixing bowl and whisk together your flour, baking powder, baking soda, salt, and that pinch of nutmeg. I usually sift the flour first to avoid any lumps. Set this dry mixture aside while you work on the wet ingredients.

3. In another bowl, whisk the sugar and eggs together until they look slightly pale. Add your room-temperature milk, sour cream, melted butter, and vanilla extract. Mix everything until it’s completely smooth with no streaks remaining.

4. Pour your wet mixture into the bowl with the dry ingredients all at once. Stir gently with a spatula just until the flour disappears completely. Don’t overmix or your donuts will turn out dense and tough instead of light.

5. Transfer the batter into a piping bag or a ziplock bag with one corner snipped off. This makes filling the pans so much easier than spooning. Pipe batter into each donut mold until it’s about two-thirds full.

6. Slide both pans into your preheated oven and bake for eleven to fourteen minutes total. They’re done when a toothpick poked in the thickest part comes out clean. The tops should spring back lightly when touched.

7. Let the donuts rest in their pans for exactly five minutes after baking. This helps them firm up enough to remove without breaking. Then carefully turn them out onto a wire cooling rack.

8. While the donuts cool, make your strawberry glaze by pureeing the quartered berries in a food processor. Blend until completely smooth with no chunks left. Pour this bright red puree into a medium bowl.

9. Add half of your powdered sugar to the strawberry puree and stir well. Once that’s mixed in, add the remaining powdered sugar. The mixture should look quite thick at this point before any milk goes in.

10. Drizzle in one tablespoon of milk and stir until the glaze reaches a good dipping consistency. It should coat the back of a spoon but still drip slowly. Add more powdered sugar if it’s too thin or more milk if too thick.

11. Dip the top of each cooled donut into the strawberry glaze and let the excess drip back. Place them glaze-side up on the cooling rack. The glaze will set up nicely in about fifteen minutes at room temperature.

If you love baked donuts, you might also enjoy trying Easy Apple Cider Donuts when fall arrives. They have a completely different spice profile that’s equally wonderful.

My personal tricks for the best Strawberry Glazed Donuts

Room temperature ingredients really do make a difference in the final texture here. I pull my eggs, milk, and sour cream from the fridge two hours before I start. Cold ingredients don’t blend as smoothly into the batter.

Don’t skip the cooling time before glazing or the coating will just slide right off. I learned this the hard way my first time making these. Strawberry Glazed Donuts need to be completely cool to the touch first.

Your strawberry glaze consistency matters more than you’d think for good coverage. Test it by dipping one donut first and adjusting thickness as needed. I keep extra powdered sugar and milk nearby for quick fixes.

Another recipe worth keeping in your collection is The Best Homemade Blackberry Glazed Donuts for when you want to try different berries.

Perfect moments for this Strawberry Glazed Donuts

I make these for weekend brunches when everyone’s gathered around the kitchen table. Fresh berry season is the ideal time to bake them.

Strawberry Glazed Donuts also show up at our spring picnics and potlucks regularly. They travel well in a covered container and look pretty on any dessert spread. Sometimes I halve the recipe for just our family of four.

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Can I freeze these donuts for later?

Yes, freeze unfrosted donuts in an airtight container for up to two months total. Thaw them overnight in your fridge, then glaze right before serving.

The texture stays remarkably soft after freezing properly.

What if I don’t have donut pans?

You can bake this batter in a standard muffin tin instead of donut pans. Fill each cup halfway and bake for the same amount of time.

They’ll be muffins rather than ring-shaped but taste identical.

How should I store leftover glazed donuts?

Keep them in an airtight container at room temperature for up to two days maximum.

The glaze may soften slightly but they’ll still taste wonderful. I don’t recommend refrigerating them as it dries out the texture.

Can I use frozen strawberries for the glaze?

Thawed frozen berries work in a pinch but release more liquid than fresh ones. You’ll need to add extra powdered sugar to compensate for the extra moisture.

Fresh berries give you better color and flavor overall though.