Strawberry Glazed Donuts—Fluffy, Fruity, and Dipped in Pretty Pink Shine

Strawberry glazed donuts are like a sweet bite of spring. Soft, tender donuts with that classic pillowy texture are fried to golden perfection, then dipped in a glossy pink glaze made with real strawberries. It’s the kind of donut that looks as good as it tastes—fresh, bright, and bursting with berry flavor. Whether you’re baking for brunch, Valentine’s Day, birthdays, or just a girly treat-yourself moment, these strawberry glazed donuts are irresistible from first glance to last bite.

Why These Strawberry Donuts Steal the Show

They’re fluffy and light thanks to a yeast-raised dough that melts in your mouth. The strawberry glaze is naturally flavored and tinted with real strawberries, giving you that perfect balance of fruity sweetness and creamy finish. The donuts hold their shape beautifully and soak up just the right amount of glaze without getting soggy. Each one is dipped, dripped, and dried into that perfect pastel pink shine that looks bakery-fancy but is totally doable at home.

Ingredients

For the Donut Dough

• 2¼ tsp active dry yeast (1 packet)
• ¾ cup warm milk (about 110°F)
• ¼ cup granulated sugar
• 2½ cups all-purpose flour (plus more for rolling)
• ½ tsp salt
• 1 large egg
• ¼ cup unsalted butter, softened
• 1 tsp vanilla extract
• Oil for frying (vegetable or canola)

For the Strawberry Glaze

• ½ cup fresh or frozen strawberries, pureed
• 1½ cups powdered sugar
• 1–2 tbsp milk (as needed)
• ½ tsp vanilla extract
• Pinch of salt

Instructions

1. In a small bowl, combine warm milk, yeast, and a teaspoon of sugar. Let sit for 5–10 minutes until foamy.
2. In a large mixing bowl, whisk together flour, remaining sugar, and salt.
3. Add yeast mixture, egg, butter, and vanilla to the dry ingredients and mix until a soft dough forms.
4. Knead the dough on a floured surface for 6–8 minutes until smooth and elastic.
5. Transfer to a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
6. Roll out dough to about ½ inch thickness and cut out donuts with a donut cutter or two round cutters.
7. Place cut donuts on a parchment-lined baking sheet. Cover loosely and let rise again for 30–45 minutes until puffy.
8. Heat oil in a deep pot to 350°F. Fry donuts in batches, about 1–2 minutes per side, until golden brown.
9. Remove with a slotted spoon and drain on paper towels or a wire rack.
10. For the glaze, blend strawberries into a smooth puree. Strain if you want a smoother finish.
11. In a bowl, whisk together strawberry puree, powdered sugar, vanilla, salt, and just enough milk to make a pourable glaze.
12. Dip the tops of slightly cooled donuts into the glaze and let set on a wire rack.
13. Optional: garnish with extra strawberry slices, sprinkles, or white chocolate drizzle before the glaze sets.

Tips for the Best Strawberry Glazed Donuts

Use real strawberries for a naturally sweet, fruity glaze that tastes way better than artificial flavoring. Strain the puree for a smooth, elegant finish or leave it chunky for more texture. Fry donuts in small batches and don’t overcrowd the pot—keep oil at a steady 350°F. Dip donuts while they’re still a little warm for better glaze adhesion.

Variations

Add cream cheese to the glaze for a strawberries-and-cream twist. Fill donuts with strawberry jam before glazing for extra flavor. Swap fresh strawberries for freeze-dried powder if you want a deeper color without moisture.

Storage

Strawberry glazed donuts are best eaten the same day but can be stored in an airtight container at room temperature for up to 2 days. Reheat briefly in the microwave to soften. Glazed donuts do not freeze well but unglazed, fried donuts can be frozen and glazed later.

Final Thoughts

Strawberry glazed donuts are soft, fun, and full of flavor—perfect for spring mornings, pink-themed brunches, or just treating yourself to something sweet and pretty. With their pillowy texture and berry-kissed glaze, they’re proof that sometimes the most delightful things come in small, round packages.

Stick around—every visit tastes better than the last at The Buttered Bliss.