Strawberry Glazed Donuts

These irresistible strawberry glazed donuts feature a pillowy-soft baked vanilla base crowned with a vibrant pink strawberry glaze made from fresh berries. Unlike traditional fried versions, these cake donuts bake up quickly in the oven, creating a tender crumb that perfectly complements the sweet-tart glaze. The natural strawberry flavor shines through in every bite, making these pretty pink treats perfect for breakfast, brunch, or anytime your sweet tooth calls. Best of all, this no-mixer recipe comes together with just a few bowls and a whisk, proving that homemade donuts don't have to be complicated to be absolutely delicious.

I started making these donuts when my daughter requested pink treats for her birthday breakfast. Instead of reaching for food coloring, I experimented with fresh strawberry puree and was amazed by the vibrant natural color it created. The first batch disappeared within minutes of coming out of the oven! Now they've become our special weekend tradition during strawberry season. My husband, who typically heads straight for chocolate desserts, has been known to sneak the last one before anyone else wakes up. These donuts have even converted my 'I don't like fruit desserts' brother-in-law, who asked for the recipe after his third donut at our last family brunch.

Ingredients You'll Need

• 2 cups all-purpose flour: Creates the tender structure of the donut; make sure to spoon and level for accurate measurement
• 2 teaspoons baking powder: Provides the perfect rise for fluffy donuts
• 1/2 teaspoon baking soda: Works with the sour cream to create tenderness
• 1/4 teaspoon salt: Balances the sweetness and enhances flavor
• 1/4 teaspoon ground nutmeg: Adds that classic donut shop flavor; don't skip this key ingredient
• 2/3 cup granulated sugar: Sweetens the donut base without making it too cake-like
• 2 large eggs, room temperature: Provides structure and richness; room temperature ensures better incorporation
• 1/2 cup milk, room temperature: Creates moisture; whole or 2% milk yields the best results
• 1/2 cup full-fat sour cream, room temperature: The secret to incredibly tender, moist donuts
• 1/4 cup unsalted butter, melted and cooled: Adds richness and flavor; cooling prevents cooking the eggs
• 2 teaspoons vanilla extract: Enhances the flavor profile and complements the strawberry glaze

For the Strawberry Glaze

• 1 cup fresh strawberries, hulled: The star ingredient that provides natural color and flavor
• 3 cups powdered sugar, sifted: Creates a smooth, sweet glaze without grittiness
• 2-3 tablespoons milk: Adjusts the consistency; add gradually to achieve the perfect thickness

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Step-by-Step Cooking Instructions

Prepare Your Equipment:

Begin by preheating your oven to 350°F (175°C). This moderate temperature ensures your donuts bake evenly without browning too quickly. While the oven heats, generously spray two 6-cavity donut pans with nonstick baking spray, making sure to coat all surfaces, including the center posts. The proper preparation of your pans is crucial for easy removal later.

Mix the Dry Ingredients:

In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and ground nutmeg. Sifting not only combines these ingredients thoroughly but also aerates the flour, contributing to lighter, fluffier donuts. Whisking the dry ingredients together ensures even distribution of the leavening agents throughout the batter.

Combine the Wet Ingredients:

In a separate medium bowl, whisk together the granulated sugar and eggs until well combined and slightly lightened in color. Add the room temperature milk, sour cream, melted (but cooled) butter, and vanilla extract. Whisk until smooth and uniform. Using room temperature ingredients is essential here – they blend more smoothly and create a more consistent batter that rises better during baking.

Create the Batter:

Pour the wet ingredient mixture into the bowl with the dry ingredients. Using a whisk or rubber spatula, gently fold everything together until just combined. Be careful not to overmix – stop when you no longer see dry flour. Overmixing develops gluten, which can make your donuts tough rather than tender. The batter should be thick but pourable, similar to a thick cake batter.

Fill the Donut Pans:

Transfer the batter to a piping bag or a large zip-top bag with a corner snipped off. This makes filling the donut cavities much easier and cleaner than spooning the batter. Pipe the batter into each cavity, filling them about 2/3 full. Don't overfill, as the donuts will rise during baking. If needed, use your finger to smooth out the batter in each cavity for more even donuts.

Bake to Perfection:

Place the filled donut pans in the preheated oven and bake for 10-13 minutes. The donuts are done when they spring back when lightly touched and a toothpick inserted into the thickest part comes out clean or with a few moist crumbs. Avoid overbaking, which can dry out your donuts. Once baked, allow the donuts to cool in the pans for exactly 5 minutes – this sets them enough to handle but prevents them from becoming soggy in the pans.

Cool the Donuts:

After the initial cooling period, gently remove the donuts from the pans by inverting them onto a wire cooling rack. If any stick, carefully loosen the edges with a small offset spatula. Allow the donuts to cool completely before glazing. While the donuts cool, prepare your strawberry glaze.

Prepare the Strawberry Glaze:

Place the hulled strawberries in a blender or food processor and puree until completely smooth. For a seedless glaze, you can strain the puree through a fine-mesh sieve, but I prefer keeping the seeds for a more natural appearance. In a medium bowl, combine half of the sifted powdered sugar with about 1/4 cup of the strawberry puree. Whisk until smooth, then add the remaining powdered sugar and 1-2 tablespoons of milk as needed to reach your desired consistency. The glaze should be thick enough to coat the donuts but thin enough to drip slightly down the sides.

Glaze the Donuts:

Once the donuts are completely cool, dip the tops into the strawberry glaze, allowing any excess to drip back into the bowl. Place the glazed donuts back on the wire rack, glaze-side up. For easier cleanup, position the rack over a baking sheet to catch any drips. If desired, sprinkle with additional toppings like finely chopped freeze-dried strawberries or sprinkles before the glaze sets. Allow the glaze to set for about 30 minutes before serving.

My first attempt at these donuts taught me a valuable lesson about patience! I tried glazing them while they were still warm, and the beautiful pink glaze melted right off. Now I always make sure they're completely cool before dipping. I've also discovered that the type of strawberry makes a difference – local, in-season berries produce a more vibrant color and flavor than off-season imports. When strawberries aren't at their peak, I sometimes add a few drops of lemon juice to the glaze to brighten the flavor.

Storage Solutions

These donuts are at their absolute best within a few hours of glazing, but they can be stored in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days, but be aware that the glaze may soften and become a bit sticky. If you want to prepare ahead, you can bake the donuts and freeze them unglazed for up to a month. Thaw completely before glazing. The strawberry glaze can be made up to 3 days in advance and stored in the refrigerator – just whisk well before using.

Make-Ahead Tips

This recipe is perfect for busy mornings because you can prepare components in advance. The night before, whisk together the dry ingredients and store in an airtight container. In a separate container, combine all wet ingredients except the butter and refrigerate. In the morning, melt and cool the butter, combine with the other wet ingredients, and proceed with the recipe. You can even prepare the strawberry puree in advance and refrigerate until needed.

Seasonal Variations

While fresh strawberries create the best flavor and color, you can adapt this recipe year-round. In winter months, use thawed frozen strawberries – just drain excess liquid before pureeing. For a different twist, try other berries like raspberries or blackberries, adjusting the amount of powdered sugar as needed for tartness. During fall, a cinnamon-apple glaze makes a wonderful seasonal alternative, while orange or lemon zest added to the base creates bright citrus donuts perfect for winter.

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Shape Alternatives

Don't have a donut pan? No problem! This versatile batter works beautifully in other forms. For donut holes, use a mini muffin pan and bake for 8-10 minutes. For traditional muffins, use a standard muffin tin lined with paper liners and bake for 15-18 minutes. You can even make a small bundt cake by doubling the recipe and baking in a well-greased bundt pan for about 35-40 minutes. Simply drizzle the glaze over your chosen form.

I love making these donuts on Sunday mornings when we have a bit more time to linger over breakfast. There's something magical about watching my family's faces light up when they see that vibrant pink glaze! Last Mother's Day, I set up a donut bar with various toppings like chopped nuts, coconut flakes, and sprinkles so everyone could customize their own. The combination of soft, vanilla-scented donut with the fresh, bright strawberry glaze creates such a wonderful contrast that even people who 'don't like donuts' find themselves reaching for seconds. They're proof that homemade treats made with care and real ingredients simply can't be beat.

Frequently Asked Questions

→ Can I use frozen strawberries for the glaze?

Yes, you can use frozen strawberries. Thaw them completely first and drain any excess liquid before pureeing. You may need slightly less milk in the glaze since frozen berries often release more moisture.

→ Can I make these without a donut pan?

While a donut pan gives the best shape, you can make these as muffins in a standard muffin tin. The baking time will increase to about 15-18 minutes. You can also make donut holes using a mini muffin tin.

→ How long do these donuts stay fresh?

These donuts are best enjoyed the day they're made but will keep in an airtight container at room temperature for 1-2 days. For longer storage, refrigerate for up to 4 days, though the texture may change slightly.

→ Can I make the glaze other flavors?

Absolutely! You can substitute the strawberries with other berries like raspberries, blueberries, or blackberries. You can also use other fruits or add extracts like lemon or almond for different flavor combinations.

→ Why did my glaze not turn pink?

The pink color comes from ripe strawberries. If your strawberries weren't very ripe or vibrant, the color might be less intense. For a more vibrant pink, you can add a tiny drop of pink or red food coloring, though it's not necessary.