How do I get the perfect strawberry glaze consistency?

The ideal strawberry glaze should be thick enough to cling to the donut but thin enough to drizzle smoothly. If your glaze feels too runny, add a little more powdered sugar. If it’s too thick, mix in a teaspoon of milk at a time until you reach the right consistency.

Can I make these donuts ahead of time?

Yes! You can bake the donuts a day ahead, store them unglazed in an airtight container, and glaze them the next morning. For longer storage, freeze the baked donuts (without glaze) for up to one month. When ready to enjoy, thaw and dip in fresh strawberry glaze.

Can I use frozen strawberries for the glaze?

Absolutely. Frozen strawberries work just as well as fresh ones — just make sure they’re fully thawed and drained before blending into puree. This helps prevent a watery glaze and ensures vibrant strawberry flavor.

Strawberry Glazed Donuts – Best Easy Recipe

Name: Strawberry Glazed Donuts
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; Pinch of ground nutmeg; 2/3 cup white granulated sugar; 2 large eggs, room temperature; 1/2 cup milk, room temperature; 1/2 cup sour cream or Greek yogurt, room temperature; 4 tablespoons unsalted butter, melted and cooled; 1 teaspoon pure vanilla extract; 1/2 cup fresh strawberries, washed and quartered; 2 cups powdered sugar, sifted; 1 tablespoon milk

Description

These Strawberry Glazed Donuts are soft, fluffy baked vanilla donuts topped with a sweet and naturally pink strawberry glaze made from fresh berries. Perfect for breakfast, brunch, or dessert, they’re easy to make and require no mixer — just simple ingredients and delicious homemade flavor.

Ingredients

Scale

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
Pinch of ground nutmeg
2/3 cup white granulated sugar
2 large eggs, room temperature
1/2 cup milk, room temperature
1/2 cup sour cream or Greek yogurt, room temperature
4 tablespoons unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
1/2 cup fresh strawberries, washed and quartered
2 cups powdered sugar, sifted
1 tablespoon milk

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Instructions

Preheat the oven to 350°F (177°C) and spray two donut pans with nonstick baking spray that includes flour.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg.
In a separate bowl, whisk sugar, eggs, milk, sour cream, melted butter, and vanilla until combined.
Pour the wet ingredients into the dry mixture and whisk until just combined — do not overmix.
Transfer the batter into a piping bag or zip-top bag and pipe into the donut molds, filling each about two-thirds full.
Bake for 10–13 minutes or until a toothpick inserted comes out clean. Let the donuts cool in the pan for 5 minutes before transferring to a wire rack.
For the glaze, puree the strawberries in a blender or food processor.
In a bowl, mix half the powdered sugar with the strawberry puree, then add the remaining sugar. Stir until smooth, adding milk gradually until desired consistency is reached.
Dip the tops of the cooled donuts into the glaze and place on a rack to set.

Notes

Measure flour properly using the spoon-and-level method to avoid dry donuts.
For dairy-free donuts, substitute with plant-based milk, yogurt, and butter.
If you don’t have a donut pan, bake the batter in a muffin tin.
Store glazed donuts in the fridge up to 5 days or freeze unglazed donuts for up to a month.
For a thicker glaze, add extra powdered sugar; for a thinner glaze, add a little more milk.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 donut
Calories: 181
Sugar: 12g
Sodium: 318mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0.2g
Carbohydrates: 49g
Fiber: 1g
Protein: 3g
Cholesterol: 17mg