These Baked Strawberry Donuts are soft, sweet, and baked instead of fried for an easy treat that feels just right any time of day. Topped with a pretty strawberry glaze and colorful sprinkles, they're full of fresh flavor and impossible to resist.
Updated March 2026: I've refreshed this post with new tips, expanded FAQs, and helpful make-ahead instructions based on your questions and feedback. Originally posted March 3, 2017.
There is something about a pink-glazed donut that just makes people smile, and these baked strawberry donuts have been doing exactly that in my kitchen for years. I first made these on a quiet weekend when I wanted something special without the mess of a deep fryer, and the moment I pulled them out of the oven and dipped them into that sweet pink glaze, I knew this recipe was a keeper. Fresh strawberries, a fluffy baked donut, and sprinkles? It doesn't get more joyful than that.
I've tested this recipe more times than I can count to get the texture just right. Soft and tender in the center, lightly golden on the outside, with enough strawberry flavor in every bite to remind you exactly what season it is. My family has been the very happy taste-testers along the way, and these donuts never last long when I make them.
Whether you're making these for a weekend breakfast, a Mother's Day brunch, a baby shower, or just because you deserve something pretty and delicious, this recipe is ready for you. Let's get started!
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Why You'll Love These Baked Strawberry Donuts
- Baked, not fried - You get all the donut satisfaction without heating a pot of oil. Less mess, less fuss, same delicious result.
- Ready in under 30 minutes - From mixing bowl to glazed and topped with sprinkles in about half an hour, start to finish.
- Real fresh strawberries - Finely chopped strawberries go right into the batter, so every bite has genuine fruit flavor, not artificial strawberry extract.
- Perfect for any occasion - These are beautiful enough for Mother's Day brunch, baby showers, Valentine's Day, or Easter, but easy enough for a regular Tuesday morning.
Ingredients You'll Need
For the donuts:
- All-purpose flour gives these the right structure. Not too dense, not too cakey.
- The sugar sweetens the batter while also helping the donuts develop a light golden color as they bake.
- Baking soda is the leavening agent here. Make sure yours is fresh for the best rise.
- Kosher salt balances the sweetness and enhances the strawberry flavor.
- Canola oil is what keeps these donuts moist. It has a neutral flavor that lets the strawberry shine.
- Buttermilk adds a subtle tang and tenderness you just can't replicate with regular milk. If you don't have it, you can make a quick substitute by adding 1½ teaspoons of lemon juice to ½ cup of regular whole milk and letting it sit for 5 minutes.
- One large egg helps bind the batter.
- A splash of vanilla extract rounds out the flavor beautifully.
- Fresh strawberries are the star. Chop them very finely so they distribute evenly through the batter and don't create wet pockets. The finer the chop, the better every bite will be.
For the glaze:
- Powdered sugar and a little milk make a simple, smooth glaze.
- Pink food coloring gives you that gorgeous tinted color. Start with just a drop or two and add more until you reach the shade you love.
- Sprinkles are optional but highly encouraged.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Baked Strawberry Donuts
Step 1: Prep Your Pan and Preheat
Preheat your oven to 350°F and lightly spray two donut pans with nonstick cooking spray. Don't skip the spray. Even nonstick pans can cause sticking with a batter this moist, and you want clean, intact donuts for dipping.
Step 2: Mix Your Wet and Dry Ingredients Separately
Sift the dry ingredients together in a large bowl, then whisk the wet ingredients (oil, buttermilk, egg, and vanilla) in a separate bowl until well combined. Pouring the wet into the dry and stirring just until the batter comes together is key. Overmixing develops the gluten and makes your donuts tough instead of tender, so stop stirring the moment you no longer see dry flour.
Step 3: Fold In the Strawberries
Gently fold in your finely chopped fresh strawberries with a spatula. Don't stir aggressively here. You want the strawberry pieces distributed through the batter, not mashed in, which can turn the whole batter pink and make the donuts gummy.
Step 4: Fill the Donut Pan
Transfer your batter to a piping bag or a zip-top bag with one corner snipped off. This is the cleanest, most reliable way to fill each donut cavity. Spoon-filling tends to leave uneven results. Fill each well about ⅔ full; overfilling will cause the donuts to overflow and lose their ring shape.
Step 5: Bake and Cool
Bake for 10-12 minutes until the donuts just begin to turn lightly golden. They should spring back when you lightly press the center. Let them cool in the pan for 5 minutes before transferring to a wire rack. This resting time helps them set, so they don't break when you unmold them. Let them cool completely before glazing.
Step 6: Make the Glaze and Dip
Whisk together the powdered sugar and milk until smooth, then add pink food coloring a tiny drop at a time until you reach your desired color. For a thicker glaze, use less milk; for a thinner glaze, add a little more. Dip the top of each cooled donut into the glaze once or twice and immediately top with sprinkles before the glaze sets.
LaKita's Expert Tips
- Finely chop those strawberries - The smaller the pieces, the more evenly they distribute through the batter. Large chunks create wet spots and can cause uneven baking.
- Use a piping or zip-top bag - Trying to spoon batter into the donut cavities is messier and less precise than using a bag. Fill each well ⅔ full for the best shape.
- Don't overmix - Stir just until the batter comes together. Overmixing is the number one reason baked donuts turn out dense or rubbery.
- Cool completely before glazing - If your donuts are even slightly warm, the glaze will run right off instead of coating them beautifully.
- Glaze consistency matters - The glaze should coat the back of a spoon and drip off slowly. Too thick = it won't dip cleanly. Too thin = it won't set. Adjust with milk or powdered sugar a little at a time.
- Add food coloring sparingly - Gel food coloring is more concentrated than liquid and gives you a more vivid pink with just a tiny amount.
- Double-dip for a thicker coat - For a more opaque, bakery-style glaze, dip each donut twice. Let the first layer set for a minute before dipping again.
Variations & Substitutions
- Frozen strawberries - If fresh strawberries aren't in season, frozen will work. Thaw them first and pat them very dry before chopping to prevent extra moisture in the batter.
- Cinnamon sugar topping - Skip the glaze and toss still-warm donuts in a bag of cinnamon sugar for a completely different but equally delicious result.
- Fresh strawberry glaze - Instead of food coloring, make a glaze with powdered sugar and a tablespoon or two of fresh strawberry puree for natural color and flavor.
- Valentine's Day or baby shower version - Use deep red or hot pink food coloring and heart-shaped sprinkles for a fun occasion-ready look.
- Make it gluten-free - A 1:1 gluten-free flour blend can be substituted for the all-purpose flour. The texture will be slightly different but still delicious.
- Add lemon zest - A teaspoon of lemon zest in the batter brightens the strawberry flavor beautifully, especially in spring and summer.
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Make-Ahead & Storage
Make-Ahead
You can mix the dry ingredients up to 24 hours in advance and store them covered at room temperature. The batter itself is best made fresh. Don't let it sit long before baking, or you'll lose leavening power. If you want to get ahead, bake the donuts the day before serving and store them unglazed. Glaze and add sprinkles on the day you plan to serve them.
Storage & Reheating
- Counter: Store in an airtight container at room temperature for up to 3 days. The glaze will gradually absorb into the donut, which changes the texture slightly, but they'll still taste great.
- Freezer: These donuts freeze beautifully, but freeze them before glazing. Place cooled unglazed donuts in a single layer on a sheet pan, freeze until solid, then transfer to a freezer-safe bag with parchment between each one. Freeze for up to 3 months. Thaw at room temperature and glaze on the day you serve them.
- Reheating: If you prefer a warm donut, microwave an unglazed donut for 10-15 seconds. Glazed donuts are best served at room temperature.
What to Serve with Strawberry Donuts
- As part of a brunch spread - Pair them with Blueberry Muffins with Frozen Blueberries for a beautiful baked goods board that everyone will reach for.
- With coffee or tea - The sweet glaze and fresh strawberry flavor pair so well with a hot cup of coffee on a slow morning.
- On a dessert table - Serve alongside Chess Squares and Fudgy Brownies for a mix-and-match dessert spread at showers, parties, or celebrations.
- As a gift - Package a half-dozen in a bakery box tied with a ribbon for a thoughtful homemade gift. These travel well for a few hours at room temperature.
Frequently Asked Questions
You can! A mini muffin pan works as a substitute. You'll get donut holes instead of rings, and the bake time will be a little shorter, around 9-11 minutes. They won't have the classic ring shape, but they'll taste exactly the same and be just as cute.
Yes, frozen strawberries can be used in a pinch. Thaw them completely first, then pat them very dry with paper towels before chopping. Extra moisture from frozen berries can make the batter too wet and affect the final texture, so drying them thoroughly is important.
The donuts are done when they just begin to turn lightly golden and spring back when you gently press the center with your finger. A toothpick inserted into the thickest part should come out clean or with just a few dry crumbs. At 350°F, this is typically 10-12 minutes.
The glaze should be thick enough to coat the back of a spoon and drip off slowly. If it's running right off the donut, add more powdered sugar a tablespoon at a time. If it's so thick it's lumpy, add milk a teaspoon at a time. Make sure your donuts are completely cooled before dipping, a warm donut will melt the glaze right off.
Yes! Bake them the day before and store them unglazed in an airtight container. Glaze them the morning you plan to serve them. This is especially helpful for parties or brunches. The unglazed donuts stay fresh overnight and the glaze looks and sets best when applied fresh.
Absolutely. Freeze them before glazing for the best results. Lay cooled donuts in a single layer on a sheet pan, freeze until solid, then transfer to a freezer bag with parchment paper between them. They'll keep for up to 3 months. Thaw at room temperature and glaze just before serving.
The most common culprit is overmixing. Once you add the wet ingredients to the dry, stir only until no dry flour remains, stop immediately. Overmixing develops gluten and creates a tough, dense texture. Also, check that your baking soda isn't expired, since old leavening won't give you the rise you need.
I really recommend sticking with fresh strawberries. The real fruit gives you moisture, flavor, and those beautiful little red specks in every bite that strawberry extract just can't replicate. If fresh ones aren't available, frozen (thawed and dried) is a better substitute over extract.
A piping bag or a zip-top bag with one bottom corner snipped off is your best friend here. It gives you control over how much batter goes into each well and keeps everything clean. Fill each cavity about ⅔ full, not more, or the donuts will overflow and lose their shape.
Yes! If you don't have buttermilk on hand, add 1½ teaspoons of lemon juice or white vinegar to ½ cup of whole milk, stir it, and let it sit for 5 minutes. It will thicken slightly and work as a perfect buttermilk substitute in this recipe.
📖 Recipe
Baked Strawberry Donuts Recipe
Equipment
- 2 donut pans
Ingredients
- For the Donuts:
- 1 ¼ cups all-purpose flour
- ½ cup sugar
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ⅔ cup canola oil
- ½ cup buttermilk
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ cup fresh strawberries, chopped finely
- For the Glaze:
- 2 ½ cups powdered sugar
- 2 tablespoons milk
- pink food coloring
- pink sprinkles (optional)
Instructions
- Preheat the oven 350 degrees F.
- In a large bowl sift together the flour, sugar, baking soda, and salt.
- In a small bowl whisk together the canola oil, buttermilk, egg, and vanilla extract until thoroughly combined. Pour the egg mixture into the flour mixture and stir until everything comes together, careful not to over mix. Fold in the finely chopped strawberries.
- Lightly spray 2-donut pans with non-stick cooking spray and place the donut batter into a piping bag. Fill each donut well ⅔ full of the donut batter. Place into the oven and bake 10 to 12 minutes until the donuts begin to lightly brown. Allow the donuts to cool in the pan for 5 minutes before transferring to a wire cooling rack to cool completely.
- Using a small bowl, whisk together the powdered sugar and milk until the glaze is smooth. Add in just enough pink food coloring until you get the tint that you like. Use only a little at a time. If you would like a thicker glaze, then use less milk and if you would like a thinner glaze use more milk. Dip the top of each donut into the glaze once or twice and top with sprinkles.
Did You Make This Recipe?
If you give these baked strawberry donuts a try, I'd love to know what you think! Leave a comment below and a star rating. It really does help other home cooks find this recipe. Share a photo on Instagram and tag @SimplyLaKita so I can see your beautiful pink glazed creations, or save this recipe on Pinterest for later. And if you have any questions at all, drop them in the comments. I'm always happy to help!
Akaleistar says
I could really go for one of those donuts right now 🙂
admin says
They are really good 🙂