I’m so excited to share this Strawberry Glazed Donuts Recipe with you—these are not your average donuts! Imagine biting into a soft, airy donut with a hint of strawberry in the dough itself, then finishing it off with a luscious strawberry glaze and a sugar coat. It’s the perfect treat whether you’re aiming for a show-stopping brunch or just want to sweeten your morning.

The image shows four round doughnuts with a rough, sugar-coated brown base layer. Each doughnut is topped with a thick, shiny pink glaze that drips slightly over the sides. On top of the glaze, there are small pieces of red freeze-dried fruit scattered unevenly. The doughnuts sit on a light brown paper on a wooden table, and two white glass bottles are blurred in the background. The surface is changed to a white marbled texture. 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

From the very first time I made these strawberry glazed donuts, I was hooked. The combination of strawberry powder right in the dough plus the glaze on top gives you that full-bodied berry flavor that feels both nostalgic and fresh.

Unique Flavor Profile: The dough gets infused with freeze-dried strawberry powder, giving it a subtle, natural fruitiness.
Perfect Texture: Thanks to the tangzhong method, these donuts come out incredibly soft and light, almost pillow-like.
Showstopper Presentation: The vibrant pink glaze and sugar coating make them as beautiful as they are delicious.
Versatile Treat: Great for breakfast, brunch, or dessert—you really can’t go wrong at any occasion.

Ingredients & Why They Work

Before you start, it's good to know a few key ingredients make these strawberry donuts truly special. Freeze-dried strawberry powder is the star here—it adds punchy flavor without extra moisture. You'll also use a tangzhong, a cooked flour-water mixture, that takes the softness of the dough to the next level. Grab your basics like bread flour and butter, and keep an eye out for quality neutral oil for frying.

Flat lay of a small white ceramic bowl of water, a small white ceramic bowl of bread flour, a simple white ceramic bowl with pale pink freeze-dried strawberry powder, a cluster of three whole large brown eggs with clean uncracked shells, a small white ceramic bowl of whole milk, several tablespoons of unsalted butter in a neat stack, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of neutral cooking oil, and a few whole freeze-dried strawberries all arranged in perfect symmetry, fresh and natural, placed 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: Essential for the tangzhong, which helps keep the donuts tender and fresh.
Bread Flour: Provides the right amount of gluten for that classic donut chew.
Granulated Sugar: Sweetens the dough and also the strawberry sugar coating.
Instant Yeast: Powers the dough’s rise, making it light and airy.
Fine Sea Salt: Balances sweetness and enhances all the other flavors.
Whole Milk: Adds richness and moisture to the dough.
Large Egg: Helps bind ingredients and adds tenderness.
Freeze-Dried Strawberry Powder: This is where the magic happens—fresh strawberry flavor without the moisture.
Unsalted Butter: For a rich, soft crumb and a bit of indulgence.
Neutral Oil: Like canola, vegetable, or avocado oil—perfect for frying because of their high smoke points and clean flavor.
Powdered Sugar: Forms the base of the sweet strawberry glaze.
Extra Freeze-Dried Strawberries: For garnish and that extra pop of strawberry crunch and color.

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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 make it your own. Whether you want to tweak flavors, try different coatings, or enjoy them for various occasions, there’s plenty of room for fun customization!

Vegan Variation: Swap the whole milk and egg for plant-based alternatives like almond milk and a flax egg. Use vegan butter and double-check your powdered sugar is vegan-friendly. The texture might be a tad different, but the strawberry flavor will still shine through beautifully.
Seasonal Twist: Add lemon zest to the glaze for a refreshing springtime zing or sprinkle a few fresh chopped mint leaves on top for a summer vibe. I’ve done this before, and the hint of citrus really brightened the strawberry glaze in a lovely way.
Extra Crunch: Mix crushed freeze-dried strawberries into the strawberry sugar coating for added texture and bursts of tartness. It gives the donuts an inviting crunch that pairs nicely with their soft crumb.

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

A close-up view of two donuts stacked on a white marbled surface, both covered with a shiny pink glaze that drips slightly over the edges. The top donut has a bite taken from it, showing its soft and airy light brown inside with a rough texture. Small red crumb bits are sprinkled on top of the glaze, adding a textured look. In the blurred background, there is a glass container filled with milk, slightly out of focus, giving a cozy feeling. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preparing the Freeze-Dried Strawberry Powder

First things first, grind 1 ½ bags of freeze-dried strawberries into a fine powder using a blender, spice grinder, or food processor. This powder is the heart of the strawberry flavor in both the dough and the glaze. Keep the remaining ½ bag whole for garnish later. A fine powder ensures even color and taste throughout your donuts.

Step 2: Making the Tangzhong

Whisk together ¾ cup water and ¼ cup bread flour in a small saucepan. Cook this mixture over medium heat, whisking constantly until it thickens into a smooth paste—usually about 4 to 5 minutes. It’s essential to keep stirring so it doesn’t clump or burn. Once thickened, scrape it into a bowl and set it aside to cool. This tangzhong adds moisture and softness to our donuts.

Step 3: Combining the Donut Dough Ingredients

Into your stand mixer bowl fitted with a dough hook, add 3 cups plus 2 tablespoons of bread flour, 2 tablespoons sugar, 1 tablespoon plus ¼ teaspoon instant yeast, and 1 ¼ teaspoon sea salt. Mix these dry ingredients briefly before adding ⅔ cup whole milk, 1 large egg, and the cooled tangzhong paste. Knead on low speed for about 2 minutes until a rough dough forms. Keep an eye on consistency—it should be slightly tacky but manageable.

Step 4: Incorporating Strawberry Powder & Butter

Add ¼ cup of your freeze-dried strawberry powder to the dough and knead until the color is evenly distributed, giving the dough its charming pale pink hue. Then, add 5 tablespoons unsalted butter one tablespoon at a time. Mix until each tablespoon is fully incorporated before adding the next. Increase your mixer speed to medium and knead for 12 minutes more, until the dough feels smooth, elastic, and passes the windowpane test — you’ll notice the dough stretches thin without tearing. The dough should feel soft and a little tacky but not sticky.

Step 5: First Rest & Preparing for Shaping

Shape your dough into a smooth ball, place it in a covered bowl, and let it rest for 30 minutes. While resting, prepare 9 parchment squares, each about 4–5 inches, for later use under each donut. This rest helps relax the gluten and makes shaping easier.

Step 6: Shaping and Proofing Your Donuts

On a lightly floured surface, roll your dough out to about ¾-inch thickness. Use a donut cutter to stamp out 9 donuts, rerolling scraps up to two times to maximize yield. Place each donut on a parchment square on a baking tray, cover loosely with a towel, and allow them to rise until doubled and puffy—this usually takes about 60 to 75 minutes, but can take longer in cooler kitchens. The donuts will feel light and airy to the touch when ready.

Step 7: Heating the Oil

While the donuts are proofing, heat 3–4 inches of neutral oil (canola, vegetable, or avocado) in a heavy-bottomed pot over medium-low heat. Your target is to maintain the oil temperature at 340°F, staying between 330°F and 350°F as you fry. I recommend using a thermometer for precision — too hot and the donuts brown too quickly, too cool and they absorb excess oil.

Step 8: Frying to Golden Perfection

Fry the donuts in batches of two for best temperature control. Lower them gently into the oil with the parchment attached; remove the parchment after 5 to 10 seconds. Fry each side for about 2 ½ minutes total, flipping halfway, until they turn a gorgeous golden brown with a characteristic pale ring around the center. Transfer the fried donuts to a wire rack to cool completely—it’s important they cool before sugar coating to avoid melting the sugar prematurely.

Step 9: Coating with Strawberry Sugar

In a bowl, combine ½ cup granulated sugar with 1 tablespoon freeze-dried strawberry powder to make your strawberry sugar. Once donuts are cooled to room temperature, gently roll their sides in the sugar mixture for a sweet, slightly textured finish that complements the glaze beautifully.

Step 10: Glazing and Garnishing

Whisk together 2 cups powdered sugar, 1 to 2 tablespoons freeze-dried strawberry powder, and 4 to 5 tablespoons room temperature water until your glaze is smooth, thick, but pourable. Spoon the glaze over the top of each donut, letting it pool slightly for that irresistible look. Finish by sprinkling extra freeze-dried strawberries on top for a pop of color and texture. Dig in immediately to enjoy the freshest bite!

Top Tip

Mastering the perfect Strawberry Glazed Donuts Recipe might seem tricky at first, but these helpful tips will guide you to donut bliss every time!

Kneading and Gluten Development: Make sure your dough passes the windowpane test to guarantee that lovely soft and airy texture inside your donuts. It’s what makes all the difference!
Oil Temperature Control: Keep your frying oil steady between 330–350°F. I learned the hard way that letting the temperature drop makes donuts greasy, while too hot burns them before they cook through.
Freeze-Dried Strawberry Powder: Don’t skip grinding your freeze-dried strawberries finely to avoid gritty bits in the glaze or dough. This small step really elevates the flavor and texture.
First Rise Patience: Allow your donuts to rise fully until doubled and puffy. Rushing this step affects the tenderness—trust the process and you’ll thank yourself when biting into them!

How to Serve Strawberry Glazed Donuts Recipe

A close-up view inside a clear mixing bowl shows a large amount of smooth, light pink dough being mixed by a metal blade. The dough looks soft and stretchy with a few tiny red specks scattered throughout. The metal blade is slightly shiny and positioned in the dough, which clings closely to the sides of the bowl. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

These donuts are already shining stars topped with strawberry glaze and sugar, but adding extra freeze-dried strawberries sprinkled on top adds a lovely crunch and vibrant color. For a fun twist, dust a little powdered sugar or even a handful of edible flowers to impress guests.

Side Dishes

Serve these strawberry glazed donuts alongside fresh berries, a dollop of whipped cream, or a creamy yogurt parfait for a refreshing breakfast spread. They also pair beautifully with a hot cup of coffee, tea, or a cold glass of milk to balance the sweet flavors perfectly.

Make Ahead and Storage

Storing Leftovers

If you have any leftover donuts — though I doubt it! — store them in an airtight container with the lid placed loosely to allow a little air circulation. This prevents excess moisture buildup and keeps your donuts fresh and tender. They’re best enjoyed within two days for optimal flavor and texture.

Freezing

Want to prep ahead? You can freeze these donuts after they’ve been glazed and cooled. Wrap each donut individually in plastic wrap, then place in a freezer-safe bag or container. They freeze well for up to 2 months. When ready to enjoy, thaw overnight in the fridge.

Reheating

To bring back that freshly made softness, warm your donuts in a 300°F oven for about 5 minutes, or microwave them for 10-15 seconds. This helps the glaze soften and the donut regain its tender crumb without drying out.

Frequently Asked Questions:

Can I use fresh strawberries instead of freeze-dried for this recipe?

Fresh strawberries have much higher moisture content, which would affect the dough and glaze consistency. Freeze-dried strawberry powder provides intense flavor without extra moisture, so it’s best to stick with that for this recipe.

How do I know when the donuts are properly fried?

The donuts should fry for about 2½ minutes total at 330-350°F, flipping halfway. They turn a beautiful golden brown with a pale ring in the center and feel light and airy when done.

Can I bake these donuts instead of frying?

This recipe is designed for frying to achieve that classic airy texture and crispy exterior. Baking will change the texture significantly, making them more like bread than fried donuts.

Why does the recipe use tangzhong?

Tangzhong is a cooked flour-water paste that helps keep the donut dough extra soft, moist, and tender — it’s a great technique borrowed from Asian baking that really upgrades your donuts!

Final Thoughts

I hope this Strawberry Glazed Donuts Recipe brings a burst of sunshine and sweetness to your kitchen. These donuts are a labor of love, but trust me — every step is worth it when you bite into that soft, strawberry-kissed dough dipped in luscious glaze. Whether it’s a weekend treat for yourself or a special brunch surprise for friends and family, making these donuts is as joyful as eating them. Happy frying!