If you’re ready to take your donut game to a whole new level, this Strawberry Glazed Donuts Recipe is exactly what you need. Imagine soft, fluffy donuts infused with real strawberry flavor, topped with a vibrant glaze that’s as pretty as it is delicious.

Four round donuts with rough, golden-brown sides coated in sugar are placed on torn brown parchment paper. Each donut has a thick layer of pink glaze on top, with small red strawberry pieces scattered over the glaze. The donuts rest on a wooden surface with a few stray strawberry bits nearby. Two glass bottles filled with white milk are in the blurred background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Strawberry Glazed Donuts Recipe
Top Tip
How to Serve Strawberry Glazed Donuts Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Strawberry Glazed Donuts Recipe

Why You'll Love This Recipe

I honestly can’t stop thinking about these donuts — the moment you bite into one, you get that perfect combination of light, fluffy dough and a burst of strawberry sweetness that's just irresistible.

Real Strawberry Flavor: Using freeze-dried strawberry powder means every bite tastes naturally fruity and vibrant.
Soft & Fluffy Texture: The tangzhong method makes the dough incredibly pillowy — no dry or dense donuts here!
Perfectly Fried: Crispy golden edges with a tender center thanks to careful temperature control.
Beautiful Presentation: The colorful glaze and strawberry sugar coating make these donuts look as good as they taste.

Ingredients & Why They Work

Before diving in, let’s talk ingredients. Most of these you might already have in your pantry, but the star here is definitely the freeze-dried strawberry powder — it packs in that fresh berry flavor better than any extract. I like to use bread flour for structure and tangzhong for a soft crumb that lasts.

Flat lay of a small white ceramic bowl filled with clear water, a small white ceramic bowl holding white bread flour, a few tablespoons of granulated sugar lightly heaped in a white ceramic dish, a whole large brown egg with a clean shell, a small white ceramic bowl of pale pink freeze-dried strawberry powder, a few tablespoons of unsalted butter in a solid stick form, a small white ceramic bowl of whole milk, a small white ceramic bowl filled with fine sea salt crystals, a small white ceramic bowl with neutral cooking oil, a small white ceramic bowl filled with powdered sugar, and some whole freeze-dried strawberries scattered neatly, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Water and Bread Flour (for Tangzhong): This cooked flour paste hydrates the dough better and keeps donuts soft longer.
Bread Flour: Higher protein content creates a strong gluten network for chewy, elastic dough that’s perfect for frying.
Granulated Sugar: Adds sweetness and helps yeast fermentation.
Instant Yeast: Quick-to-rise yeast that gets your donuts fluffy without waiting forever.
Fine Sea Salt: Balances sweetness and enhances flavor depth.
Whole Milk: Adds richness and tenderizes the dough.
Large Egg: Provides structure and moisture.
Freeze-Dried Strawberry Powder: The secret ingredient for authentic, intense strawberry flavor in both dough and glaze.
Unsalted Butter: For richness and tender crumb.
Neutral Oil (Canola, Vegetable, or Avocado): Best for frying because of their high smoke points and neutral flavor.
Granulated Sugar (for Strawberry Sugar): Coats the donuts’ edges with sweet, strawberry-flavored crunch.
Powdered Sugar (for Glaze): To create a silky glaze that clings beautifully.
Room Temperature Water: To adjust glaze consistency just right.
Extra Freeze-Dried Strawberries: For garnish and texture — plus, they look adorable!

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Strawberry Glazed Donuts Recipe is how easy it is to tweak it to your liking. Whether you're craving a little extra strawberry punch or want to try a fun twist, these donuts invite creativity!

Vegan Variation: Swap the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and replace the butter with coconut oil. I’ve tried this once and was surprised by how well the texture held up — still fluffy and flavorful!
Berry Medley: Add a teaspoon of freeze-dried raspberry powder along with the strawberry powder for a mixed berry flavor. It gives the donuts an extra pop of brightness that’s perfect for spring brunches.
Chocolate Strawberry: For a decadent treat, dip the glazed donuts partially in melted dark chocolate before the glaze sets. It’s a luscious combo I’ve enjoyed during cozy weekend mornings.
Gluten-Free Twist: While this dough is wheat-based, you can experiment with a gluten-free bread flour blend and adjust liquids accordingly. Always keep an eye on dough texture and consider adding psyllium husk for elasticity.

Step-by-Step: How I Make Strawberry Glazed Donuts Recipe

The image shows two doughnuts stacked on a white marbled surface, each covered with a smooth pink glaze that drips down the sides. The top doughnut has a large bite taken out, revealing a soft, airy inside with a light brown color. Small red crumbles are scattered on top of both doughnuts, adding texture and color contrast. In the background, a blurred glass container with milk can be seen against a dark backdrop. The overall look is warm and inviting, focusing on the doughnuts' textures and colors. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Tangzhong

Start by whisking together ¾ cup water and ¼ cup bread flour in a small saucepan. Keep the heat at medium and whisk constantly for about 4–5 minutes until it thickens into a smooth, pudding-like paste. This sticky, silky tangzhong is the secret behind the donuts’ amazing fluffiness. Transfer it to a small bowl and let it cool to room temperature before moving on.

Step 2: Combine Dry Ingredients and Add Wet

In your stand mixer fitted with a dough hook, mix 3 cups plus 2 tablespoons of bread flour, 2 tablespoons granulated sugar, 1 tablespoon plus ¼ teaspoon instant yeast, and 1 ¼ teaspoon fine sea salt. Pour in ⅔ cup whole milk, 1 large egg, and the cooled tangzhong paste. Knead on low speed for 2 minutes until the dough just starts to come together.

Step 3: Add the Freeze-Dried Strawberry Powder

Now mix in ¼ cup freeze-dried strawberry powder. This is what gives the dough its subtle pink hue and that lovely burst of real strawberry flavor. Continue kneading until the powder is fully incorporated and the dough looks pale pink all over.

Step 4: Knead in the Butter

Add 5 tablespoons unsalted butter, one tablespoon at a time, until each is fully absorbed into the dough. Then, crank your mixer to medium speed and knead for 12 minutes. The dough should become smooth, elastic, and soft — it should also pass the windowpane test, meaning you can gently stretch a bit of dough thin without it tearing.

Step 5: First Rest

Shape your dough into a ball, cover it with a clean kitchen towel or plastic wrap, and let it rest for 30 minutes. This short rest gives the dough time to relax, making shaping easier later.

Step 6: Shape the Donuts

Lightly flour your work surface and roll out the dough to about ¾-inch thickness. Using a donut cutter, cut out 9 donuts. Don’t waste those scraps — reroll them twice to get the most donuts from your batch. Place each donut on its own 4–5 inch square of parchment paper and arrange them on a baking tray.

Step 7: Proof the Donuts

Cover the donuts loosely and let them rise for 60–75 minutes, until they’re puffy and have roughly doubled in size. If your kitchen is on the cooler side, they may take a little longer — just keep an eye out for their airy, soft bounce-back when gently pressed.

Step 8: Heat the Oil

While your donuts proof, prepare a heavy-bottomed pot with 3–4 inches of neutral oil (like canola, vegetable, or avocado oil). Heat it over medium-low, maintaining a steady temperature between 330–350°F. This temperature range is key — it ensures your donuts fry to a perfect golden brown without soaking up too much oil or burning.

Step 9: Fry the Donuts

Using tongs, gently lower 2 donuts at a time — parchment and all — into the hot oil. After 5–10 seconds, carefully remove the parchment with tongs. Fry the donuts for about 2 ½ minutes total, flipping halfway through. Watch for that beautiful golden color and a pale ring in the center. Once done, transfer them to a wire rack set over a baking sheet to cool completely.

Step 10: Coat with Strawberry Sugar

In a bowl, mix ½ cup granulated sugar with 1 tablespoon freeze-dried strawberry powder. When the donuts are fully cooled, gently roll just their sides in this fragrant strawberry sugar for an extra layer of sweetness and texture.

Step 11: Glaze and Garnish

Whisk together 2 cups powdered sugar, 1 to 2 tablespoons freeze-dried strawberry powder, and 4 to 5 tablespoons of room temperature water until smooth and flowing but thick enough to coat. Spoon this luscious glaze over the tops of the donuts, then sprinkle with extra freeze-dried strawberries for a pretty, crunchy finish. Serve fresh and enjoy the dreamy strawberry bliss!

Top Tip

These tips come straight from my experience making the Strawberry Glazed Donuts Recipe multiple times. They’ll help you get that perfect balance of fluffy texture and fresh strawberry flavor every time!

Maintain Oil Temperature: Keep your frying oil steady between 330–350°F. I’ve learned that a consistent temperature prevents the donuts from getting greasy or unevenly browned.
Use the Windowpane Test: Before proofing, stretch a bit of dough. It should stretch thin without tearing. This simple check means your gluten is perfectly developed for a soft, airy donut.
Roll Dough Evenly: Rolling the dough to about ¾-inch thickness makes sure each donut fries evenly. Too thick or thin can throw off cooking times and texture.
Don’t Skip the Tangzhong: This little cooked flour-water paste is magic. It keeps the donuts tender and fresh longer, which I didn’t realize until the first time I skipped it—big difference!

How to Serve Strawberry Glazed Donuts Recipe

The image shows a close-up view of light pink dough inside a clear glass mixing bowl. The dough has a smooth, slightly sticky texture with a few small red specks scattered throughout. A metal dough hook is partially submerged in the dough, resting against the bowl's side. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Adding a sprinkle of extra freeze-dried strawberries on top of the glaze instantly amps up the visual appeal and adds a delightful crunch. You can also dust a pinch of powdered sugar or toss on a few fresh strawberry slices for a fresh, juicy contrast. For an extra special touch, a light drizzle of white chocolate pairs beautifully with the strawberry flavor.

Side Dishes

Serve these strawberry glazed donuts alongside a cup of rich, freshly brewed coffee or your favorite herbal tea for a comforting breakfast or brunch. They’re also a fantastic match with fresh fruit salad, yogurt parfaits, or even a scoop of vanilla ice cream if you're enjoying them as a dessert treat.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your leftover donuts in a container with the lid loosely placed on top. This allows excess moisture to escape and helps keep the donuts fresh and soft for up to 2 days. Keeping the glaze on will preserve their beautiful strawberry shine.

Freezing

If you want to save your donuts for longer, freeze them unglazed in an airtight container or freezer bag. Wrap each donut in plastic wrap first to prevent freezer burn. When ready to enjoy, thaw them at room temperature for a couple of hours before glazing.

Reheating

To reheat, pop the donut in a microwave for about 10-15 seconds just until warm—this restores softness without melting the strawberry glaze. If you prefer, a 3-5 minute gentle warm-up in a low oven (around 300°F) wrapped in foil works beautifully too.

Frequently Asked Questions:

Can I use fresh strawberries instead of freeze-dried strawberry powder?

Fresh strawberries have a higher moisture content, which can alter the dough’s texture and frying performance. Freeze-dried strawberry powder ensures intense flavor without adding extra liquid, so for the best results, stick to the powdered form.

Why is the tangzhong step important in this recipe?

Tangzhong is a cooked flour and water paste that helps retain moisture in the dough. It keeps your donuts exceptionally soft and fresh longer, preventing them from becoming dry too quickly.

How do I know when the oil is at the right frying temperature?

Using a kitchen thermometer is the most reliable method to keep the oil between 330–350°F. If you don’t have one, drop a small piece of dough into the oil—if it bubbles steadily and rises gently, it’s likely in the right range.

Can I bake these donuts instead of frying?

This recipe is designed specifically for frying to achieve that classic crispy exterior and tender crumb. Baking will yield a different texture and won’t get the same golden finish or fluffy interior, though you can try baking if you prefer, but expect variations.

Final Thoughts

I hope you enjoy making and savoring this Strawberry Glazed Donuts Recipe as much as I do! It’s such a joy to create these soft, airy treats bursting with real strawberry goodness right at home. Whether it’s breakfast, brunch, or a sweet afternoon delight, these donuts bring a little bit of sunshine and sweetness to your day. Happy frying and even happier eating!