There’s something truly irresistible about homemade donuts, especially when they’re kissed with the sweet, fruity charm of fresh strawberries. This Strawberry Glazed Donuts Recipe is my go-to when I want a lovely pink treat that’s soft, fluffy, and bursting with berry flavor.

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

Making these strawberry glazed donuts was an absolute joy — the tangzhong technique makes the dough ridiculously soft, while the freeze-dried strawberry powder adds a beautifully natural pink hue and subtle fruitiness. I couldn’t stop nibbling even before the glaze went on!

Soft & Airy Texture: Thanks to the tangzhong method, you get incredibly tender donuts that practically melt in your mouth.
Natural Strawberry Flavor & Color: Using freeze-dried strawberry powder gives them a fresh, vibrant berry taste without artificial coloring.
Perfectly Fried Every Time: Careful temperature control makes these golden donuts crisp on the outside and light inside.
Deliciously Versatile: These donuts make an excellent breakfast treat but are just as delightful as a dessert or snack.

Ingredients & Why They Work

Before you dive in, it’s helpful to know that freeze-dried strawberry powder is the shining star here. You’ll find it at larger grocery stores or online, and it’s a fun way to add real fruit flavor without extra moisture. Also, measuring your flour accurately makes a huge difference in the dough’s texture — trust me on that one!

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: For the tangzhong, this helps create a soft, hydrated dough that stays fresh longer.
Bread Flour: High protein content gives the donuts good structure and chewiness.
Granulated Sugar: Adds just the right touch of sweetness to balance the strawberries.
Instant Yeast: The secret to letting your donuts rise beautifully and become perfectly airy.
Fine Sea Salt: Enhances all the flavors without overpowering the sweetness.
Whole Milk: Helps tenderize the dough and adds richness.
Large Egg: Contributes to structure and moisture for soft crumb.
Freeze-Dried Strawberry Powder: Provides the vibrant pink color and intense strawberry flavor.
Unsalted Butter: Adds richness and tenderness to the dough.
Neutral Oil: Essential for frying to a golden-brown perfection without imparting extra flavor.
Powdered Sugar: The base for the luscious strawberry glaze coating.
Extra Freeze-Dried Strawberries: Lovely for garnishing your glazed donuts to amp up the strawberry vibe.

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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 things about this Strawberry Glazed Donuts Recipe is how easy it is to tailor it to your taste or occasion. Whether you want to switch up the toppings or adapt for a dietary preference, there’s a fun way to make these donuts your own!

Vegan Variation: I've swapped the whole milk for almond or oat milk and replaced the butter with a plant-based margarine. The tangzhong method still works beautifully, and the strawberry powder gives that lovely pink hue. The donuts come out soft and just as delicious!
Seasonal Twist: For a summer brunch vibe, I like adding a few fresh chopped basil leaves to the glaze for an herbal contrast to the strawberry sweetness—it’s surprisingly refreshing.
Chocolate Strawberry: A personal favorite is drizzling melted dark chocolate over the strawberry glaze. It’s like having strawberry shortcake and chocolate all in one bite!
Less Sweet Option: To balance the sweetness, try dusting the donuts with a mix of freeze-dried strawberry powder and a little tart powdered freeze-dried raspberries instead of the full sweet glaze. It’s a lighter finish but still packed with strawberry flavor.

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: Creating the Creamy Tangzhong

I like to start by making the tangzhong because it sets the stage for soft, fluffy donuts. Whisk together the water and bread flour in a small saucepan over medium heat. Keep whisking constantly — it thickens into a smooth paste after about 4 to 5 minutes. The texture is like thick pudding, and once it cools, it’ll help boost the moisture and shelf life of your donuts.

Step 2: Building the Dough with Strawberry Magic

Next, I mix my dry ingredients — flour, sugar, yeast, and salt — in the stand mixer bowl fitted with the dough hook. Adding the milk, egg, and tangzhong turns it all into a rough dough in about 2 minutes on low speed. This step is when you add the freeze-dried strawberry powder. I love watching the dough transform into a delicate pale pink, infused with fruity flavor. Kneading in the butter gradually is key here; increase your mixer speed and knead for 12 minutes until the dough is smooth, elastic, and passes the windowpane test. It should feel soft and just a little tacky.

Step 3: Letting the Dough Rest and Rise

After shaping the dough into a ball, I put it back in the bowl, cover it, and let it rest for 30 minutes. Meanwhile, I prepare 9 parchment paper squares to ease frying later on. Rolling the dough out to about ¾ inch thick, I cut the donuts and place each on a parchment square. Cover them loosely and let them rise until puffed and doubled — this takes around 60 to 75 minutes. The dough should feel light and springy when gently pressed, signaling it’s ready to fry.

Step 4: Frying to Golden Perfection

When the donuts are halfway through rising, I heat 3 to 4 inches of neutral oil (like canola or avocado oil) in a heavy-bottomed pot to 340°F, keeping it between 330 and 350°F. Keeping track of the oil temperature is crucial — too hot and the donuts brown too fast, too cool and they get greasy. I lower the donuts into the hot oil with the parchment still attached and peel it off after 5 to 10 seconds, then fry the donuts for a total of 2 and a half minutes, flipping once to get an even golden crust with a lovely pale center. Finally, I place them on a wire rack and let them cool completely.

Step 5: Rolling in Strawberry Sugar and Glazing

Once the donuts have cooled, I roll just the sides in a mixture of granulated sugar combined with freeze-dried strawberry powder. This adds a pretty, crunchy texture and sweet strawberry boost. For the glaze, I whisk powdered sugar, strawberry powder, and enough water to make a thick yet pourable consistency. Spoon it over each donut and finish with a sprinkle of extra freeze-dried strawberries for that charming look and concentrated berry flavor. Let the glaze set briefly, and then these beauties are ready to enjoy!

Top Tip

Making the perfect Strawberry Glazed Donuts Recipe can feel like a dance between science and art. Here are some tips that really helped me get that light, fluffy texture and vibrant strawberry flavor every time!

Consistent Oil Temperature: Keeping the frying oil steady between 330°F and 350°F is a game changer. I learned that too hot and the donuts brown too fast; too cool and they soak up oil and become greasy.
Freeze-Dried Strawberry Powder: Don’t skip this! I found grinding freeze-dried strawberries into a fine powder adds a natural fruity color and flavor that’s way better than any artificial coloring.
Windowpane Test: This little trick is a lifesaver for checking if your dough is kneaded just right. Stretch a bit of dough gently—if it stretches thin without tearing, you’re golden.
Remove Parchment Quickly: Leaving the parchment too long while frying made my donuts hold on to paper bits. Removing it after about 5-10 seconds keeps the shape intact and the crust crisp.

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

These donuts are stunning on their own but they also love a little extra sparkle. I like to add some extra freeze-dried strawberry pieces on top of the glaze for a crunchy, tart contrast. If you want to get creative, a light dusting of edible glitter or a few mini white chocolate chips can add a fun touch for special occasions.

Side Dishes

Serve your Strawberry Glazed Donuts alongside a fresh berry salad or a bowl of mixed fruit for a refreshing balance. A cup of creamy latte or classic black coffee pairs perfectly, bringing out the sweetness of the glaze without overwhelming it. For brunch, some fluffy scrambled eggs or a light yogurt parfait complements these donuts beautifully.

Make Ahead and Storage

Storing Leftovers

Leftover Strawberry Glazed Donuts are best kept in a container with the lid placed loosely on top. This allows just enough airflow to prevent them from getting soggy while keeping them fresh. They’ll stay delicious for up to two days, perfect for a quick breakfast treat or midday snack.

Freezing

If you want to keep your donuts longer, freezing is a great option! Place cooled donuts in an airtight freezer-safe container or zip-top bag. Freeze them for up to one month. When ready to enjoy, thaw at room temperature for about 30 minutes before reheating.

Reheating

To refresh your donuts, warm them in a 350°F oven for 5-7 minutes. This brings back that lovely soft texture and slightly melts the glaze for a luscious finish. Avoid microwaving as it can make the donuts gummy or too soft.

Frequently Asked Questions:

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

Fresh strawberries have a high water content, which can affect the dough’s texture and consistency. Freeze-dried strawberry powder is concentrated and dry, making it ideal for this recipe to keep the dough just right and the flavor vibrant.

Why is the tangzhong method used in this Strawberry Glazed Donuts Recipe?

The tangzhong method involves cooking a portion of flour with water to form a roux-like paste. This technique helps retain moisture in the dough, resulting in softer, fluffier donuts that stay fresh longer.

How do I know when the donuts are ready to fry?

The donuts should feel light, airy, and slowly spring back when gently pressed. They will also have doubled in size and appear puffy. This indicates that the dough has properly proofed and is ready for frying.

Can I bake these donuts instead of frying?

This recipe is designed specifically for frying to achieve the classic golden exterior and light interior. Baking will result in a different texture and may not produce the signature donut crust, but you can experiment by baking at 375°F for 10-12 minutes if preferred.

Final Thoughts

There’s something truly magical about making donuts from scratch, especially when they’re infused with that natural, fresh strawberry flavor and finished with a luscious glaze. The Strawberry Glazed Donuts Recipe brings a little joy to the kitchen and your breakfast table. Whether you’re treating yourself or sharing with loved ones, I hope these donuts brighten your day and inspire some sweet moments in your home. Happy cooking and even happier eating!