Strawberry Donuts are perfect, fluffy, baked donuts topped with a fresh homemade glaze and fruity slices of strawberries. With minimal ingredients, every bite is sweet and decadent.

Get excited to sink your teeth into these moist and velvety soft Strawberry Donuts. These baked Strawberry Donuts are so incredibly easy to make and use super minimal ingredients.

Made with only pantry staple ingredients, these sinfully good Baked Donuts make the best dessert or mouthwatering breakfast recipe.

Homemade donuts are always a hit in my house and they’re definitely voted as a top family-friendly recipe by my family members. Everyone loves strawberry so this is a match made in heaven for them.

We make donuts a lot around here and no one ever complains, I used to be known as the donut queen, making all sorts of donuts for my husbands co-workers.

It has not stopped since and I continue to make easy and delicious donuts that the whole family can enjoy that are fun, flavorful and we never have any leftovers.

If you are a fan of donuts and breakfast then you absolutely have to make a batch of these Strawberry Donuts, they will become a regular breakfast menu item!

Some of our other favorite donut recipes we have on our site include: Baked Donut Holes, Glazed Apple Cider Donuts, and Chocolate Glazed Donuts.

WHY THIS RECIPE WORKS:

They are slightly healthier than the deep-fried ones you get from the local donut shop.
This recipe makes a dozen donuts – plenty to share!
Both kids and adults will give this recipe raving reviews.
These Baked Strawberry Donuts can be served as a breakfast sweet or dream-worthy dessert
Decadent treat with a sweet strawberry glaze and juicy slices of fresh, ripe strawberries on top – does it get much sweeter??
You can easily double this recipe to make more to keep on hand!

INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM)

Strawberries
All-purpose flour
Granulated sugar
Baking powder
Kosher salt
Unsalted butter
Eggs
Vanilla extract
Powdered sugar
Milk
Strawberry gelatin

HOW TO MAKE STRAWBERRY DONUTS, STEP BY STEP:

Preheat the oven to 350°F. Spray a donut pan with cooking spray and set aside.
After rinsing and mincing 1 cup of fresh strawberries, place them on a paper towel to remove the excess moisture. Pat the minced strawberries dry. Then place them in a small mixing bowl and toss with 2 tablespoons of all-purpose flour. Be sure all the strawberries are covered with flour.
In a medium mixing bowl, whisk together 2 cups sifted all-purpose flour, 1 ¼ cup granulated sugar, 2 teaspoon baking powder, 1 teaspoon kosher salt and set aside.
Then in a large mixing bowl, whisk together 6 tablespoon melted unsalted butter, 2 eggs, 1 cup 2% milk, and 1 teaspoon pure vanilla extract until combined.
Next, gradually add in the contents of the dry ingredients into the wet ingredients and whisk until combined.
Gently fold the flour coated strawberries into the batter and ensure strawberries are interspersed throughout the batter.
Now add the batter to a piping bag and pipe into the prepared donut pan.
Place into a preheated oven and bake for 10 – 12 minutes. Check doneness by inserting a cake tester and ensuring it is clean when removed. Place the donut pan on a cooling rack for 10 minutes. Once cooled, remove donuts from the pan and allow to continue to cool on the cooling rack. When cool, remove donut holes.
While the strawberry donuts are cooling, prepare the glaze by whisking together 2 cups of sifted powdered sugar, 2 tablespoons 2% milk, ½ teaspoon pure vanilla extract. Then add 2 teaspoons of strawberry gelatin and whisk together until the icing is thick and is not too thin.
Dunk each donut top down into the bowl of prepared donut icing. Remove from the icing bowl and allow to set and dry on the cooling rack.
Garnish with fresh strawberries and serve. Enjoy!

HOW DO I KEEP THE DONUTS FROM STICKING TO THE PAN?

To keep the donuts from becoming glued to the baking pan, simply spray some cake release spray to your pan before adding the batter and baking the donuts.

This will help the donuts stay together when removing from the pan instead of crumbling or getting stuck to the sides.

WHAT IF I DON’T HAVE A DONUT PAN?

So there are a few things that you can do here, you can do here and let me explain them below!

Donut Pans are a relatively inexpensive kitchen item and fun to have on hand if you are a donut fan, but what if you don’t own one?

If you don’t feel the need to purchase a pan here are some options:

Muffin tin donuts: Roll up foil into a log shape that is taller than your muffin wells and about 1″-1 1/2″ in diameter and place it in the center of the well. While it doesn’t quite give you the right shape, it will still give you donuts.
Free form: Spray a baking sheet with non-stick cooking spray and line with parchment paper then pipe your donut batter into circles about 2″ apart on the tray and bake in oven. Now they may not stay in place depending on how thick your batter is.
Holes: You can also always make delicious donut holes with this recipe as well. Using a mini muffin tin, just fill the wells with batter and bake, checking for doneness after about 5-7 minutes.
Muffins: If all else fails you can make Apple Cider Muffins instead, now I’m not against that at all! You can fill a standard-sized muffin pan ¾ full and bake the batter at 350° F for 18-20 minutes or until a toothpick inserted in the center of the muffins comes out clean. Makes 8-10 muffins.

CAN I MAKE ANY SUBSTITUTIONS?

Yes! You absolutely can, try any of these subs, instead of kosher salt in place of it, try 1 teaspoon of kosher salt with a 1/2 teaspoon of iodized tables salt into the homemade donut batter.

Unsalted butter, sub this out for salted butter and be sure to reduce the amount of kosher salt you add in half.

This can be made with any various other ingredients as well, you can try other fruits, chocolate chips, sprinkles, candy pieces, etc. Just make sure that you use a glaze that will complement the flavor of the donut.

HOW TO STORE:

These can be kept in an airtight container in the refrigerator where they will last for up to 3 days.

If you want to freeze them place in a freezer container separated by parchment paper and they’ll last up to 3 months.

To thaw frozen donuts, remove them from the freezer and place them in the refrigerator overnight then you can place them on the countertop to bring to room temperature.

TIPS AND TRICKS:

It is important to sift both the all-purpose flour and the powdered sugar at least once for this recipe in order to eliminate clumps.
If you choose to garnish with fresh strawberries, serve right away! Fresh strawberries may cause the icing to become runny after they have sat for a while.
This recipe already bakes 12, but if you need more, you can easily double the recipe and make another batch.
Be sure to set out the butter 30 minutes to an hour before you intend to use it. It is important for the butter to be at room temperature.
You can cut the butter into smaller chunks to speed up the time needed to get to room temp, if you are short on time.
Feel free to add sprinkles or other fresh berries to your Strawberry Iced Donuts.
Other flavors can be made using this donut base, see my tips above.
These can be frozen, see above on how to do that.
If you don’t have a donut pan, there are other options, see my tips above on what else you can do.

Super simple Strawberry Donuts are so moist and rich in flavor. Your family will be asking for them for breakfast and dessert every weekend!

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Strawberry Donuts