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Strawberry Glazed Donuts – Easy, Soft, Fluffy, and Freshly Baked

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These Strawberry Glazed Donuts are soft, fluffy, and baked to perfection, then dipped in a glossy pink glaze made from real strawberries. They’re full of fresh berry flavor and perfect for breakfast, brunch, or dessert — easy to make and absolutely irresistible.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (100 g) granulated sugar
  • 4 tbsp (60 g) unsalted butter, melted
  • 3/4 cup (180 ml) milk
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tbsp vegetable oil

For the Strawberry Glaze

  • 1 cup (150 g) fresh or frozen strawberries
  • 1 1/2 cups (180 g) powdered sugar
  • 1/2 tsp vanilla extract
  • 1–2 tbsp milk (to adjust consistency)

Optional Toppings

  • Sprinkles
  • White chocolate drizzle
  • Crushed freeze-dried strawberries

Instructions

  1. Preheat oven to 350°F (175°C). Grease a donut pan with butter or nonstick spray.
  2. In a medium bowl, whisk together flour, baking powder, and salt until combined.
  3. In a large bowl, whisk sugar, melted butter, eggs, milk, oil, and vanilla until smooth and glossy.
  4. Add the dry ingredients to the wet mixture in two batches, stirring gently with a spatula until just combined. Do not overmix.
  5. Pipe or spoon the batter into the donut pan, filling each well about 3/4 full.
  6. Bake for 10–12 minutes, or until the donuts spring back lightly when touched. Cool in the pan for 5 minutes, then transfer to a wire rack.
  7. To make the glaze, purée strawberries and strain through a fine sieve. Whisk with powdered sugar, vanilla, and milk until smooth.
  8. Dip cooled donuts into the glaze, twisting slightly to coat evenly. Let set for 15 minutes on a rack before serving.
  9. Optional: Top with sprinkles, white chocolate drizzle, or crushed freeze-dried strawberries while the glaze is still tacky.

Notes

  • Use fresh strawberries for the best color and flavor, but frozen (thawed) strawberries work well too.
  • Don’t overmix the batter — it should be thick and slightly lumpy for a fluffy texture.
  • Cool donuts completely before glazing to prevent the glaze from melting off.
  • For an extra pink glaze, simmer strawberry purée on the stove for 5 minutes before mixing with sugar.
  • Store at room temperature for 2 days or refrigerate up to 4 days.
  • Freeze unglazed donuts for up to 2 months; glaze after thawing.

Nutrition

Find it online: https://recipeeasily.com/strawberry-glazed-donuts/