Strawberry Glazed Baked Donuts

Strawberry Glazed Baked Donuts are soft, tender, and beautifully pink, making them perfect for spring mornings or cozy weekend baking. Instead of frying, these donuts bake up light and fluffy, while still delivering that classic bakery-style crumb everyone loves. Plus, because they’re made with real strawberries, each bite feels fresh, fruity, and naturally vibrant.

Meanwhile, the glossy strawberry glaze adds just the right amount of sweetness, creating a donut that feels indulgent yet approachable. As the donuts cool, the glaze settles into a soft shell, which makes them irresistible with coffee or tea.

Interestingly, baked cake donuts became popular during home-baking booms because they’re faster and more forgiving than yeast donuts. As a result, they remain a favorite for beginner and experienced bakers alike.

Whether you’re baking for family, brunch guests, or simply yourself, these donuts come together easily and look stunning every time. Once you try them, they’ll quickly become a go-to strawberry treat.

Recipe Yield: 8 donuts

INGREDIENTS

1 cup all-purpose flour
1/2 cup granulated sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup fresh strawberries, finely diced
1/4 cup milk
1 large egg
3 Tbsp melted butter, slightly cooled
1 tsp vanilla extract

Strawberry Glaze
3/4 cup powdered sugar
2–3 Tbsp strawberry puree
1/2 tsp vanilla extract

INSTRUCTIONS

1. Prepare the oven and pan:
First, preheat oven to 350°F (175°C). Lightly grease a donut pan and set aside.

2. Mix the dry ingredients:
Meanwhile, whisk flour, sugar, baking powder, baking soda, and salt in a medium bowl until evenly combined.

3. Combine the wet ingredients:
In a separate bowl, whisk milk, egg, melted butter, and vanilla until smooth and glossy.

4. Bring the batter together:
Next, gently fold wet ingredients into dry ingredients just until combined. Then, carefully fold in diced strawberries without overmixing.

5. Fill and bake:
Spoon batter into the donut pan, filling each cavity about 3/4 full. Bake for 12–15 minutes, until donuts spring back lightly when touched.

6. Cool completely:
Remove pan from oven and let donuts cool for 5 minutes, then transfer to a wire rack to cool fully before glazing.

7. Glaze and finish:
Finally, whisk powdered sugar, strawberry puree, and vanilla until smooth. Dip cooled donuts into glaze, allow excess to drip, and set until glossy.

Helpful Tips to Perfect This Recipe

• Use finely diced strawberries: Smaller pieces distribute flavor evenly, therefore preventing soggy spots while keeping the crumb light.
• Avoid overmixing the batter: Gently folding ensures tender donuts, while overmixing can make them dense.
• Glaze only when fully cooled: Otherwise, the glaze melts instead of setting into that soft, bakery-style finish.