If you’re a fan of classic comfort treats with a fruity twist, you’re going to adore this Strawberry Glazed Donuts Recipe. Soft, airy donuts infused with strawberry flavor in every bite—trust me, they’re as fun to make as they are to eat!

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

Honestly, these strawberry glazed donuts hold a special place in my morning routine now. Every step, from mixing in the freeze-dried strawberry powder to frying and glazing, is a little moment of joy.

Unique Tangzhong Method: Creates incredibly soft and moist donuts that stay fresh longer.
All-Over Strawberry Flavor: Freeze-dried strawberry powder is mixed right into the dough, sugar coating, and glaze for maximum fruity goodness.
Perfectly Fried Every Time: Maintaining the right oil temperature ensures donuts that aren’t greasy but wonderfully golden.
Make Ahead Friendly: The dough’s forgiving texture means you can prep in stages if needed.

Ingredients & Why They Work

Before diving in, a quick note on ingredients: freeze-dried strawberry powder is your essential flavor booster here, so sourcing a good quality one makes a big difference. Also, measuring flour properly—using the spoon-level method or a scale—is key to keeping the dough light and tender.

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 and Bread Flour for Tangzhong: This cooked flour-water mixture locks in moisture, making your donuts super soft.
Bread Flour: Gives structure with just enough protein to hold the airy texture.
Granulated Sugar: Adds sweetness and feeds the yeast for a good rise.
Instant Yeast: Reliable leavening for fluffy donuts without the wait.
Fine Sea Salt: Enhances all the flavors, balancing the sweetness.
Whole Milk and Egg: Enrich the dough, contributing tenderness and richness.
Freeze-Dried Strawberry Powder: Dispersed throughout the dough, sugar coating, and glaze for an unmistakable strawberry punch.
Unsalted Butter: Adds moisture and deepens the flavor without overpowering the strawberries.
Neutral Oil for Frying: Like canola or avocado oil, both have a mild flavor and high smoke point perfect for frying.
Powdered Sugar: Forms the base of the smooth strawberry glaze that beautifully coats each donut.
Extra Freeze-Dried Strawberries: Perfect for garnishing and adding a pretty crunch on top.

📝

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

The beauty of this Strawberry Glazed Donuts Recipe is that it’s flexible enough to tailor to your taste buds and occasion. Whether you want to amp up the strawberry flavor or add a playful twist, don’t hesitate to get creative!

Extra Fruity Kick: Once, I sprinkled a little crushed freeze-dried strawberry pieces right into the glaze for a fun, textural surprise—totally loved how it made the flavor pop even more.
Vegan Version: Swap out the egg and butter for flax eggs and a plant-based butter alternative. The tangzhong method still works wonders to keep those donuts tender and soft without dairy.
Seasonal Berry Swap: In the spring, I’ve tried this recipe with freeze-dried blueberry powder instead of strawberry. The donuts came out just as airy and delicious, with a lovely blueberry glaze.
Less Sweet Option: You can reduce the sugar in the dough and the glaze slightly if you want a more subtle sweetness. It still delivers on flavor thanks to the natural strawberry notes.
Gluten-Free Twist: For a gluten-free approach, this recipe needs some adjustments, but using a blend of gluten-free flours and xanthan gum can yield decent results. The windowpane test wouldn’t apply here, but tangzhong still helps with moisture.

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: Create Your Silky Tangzhong

Start by whisking together ¾ cup water and ¼ cup bread flour in a small saucepan. Cook it over medium heat, whisking constantly for about 4 to 5 minutes until it thickens into a smooth paste. This tangzhong step is the secret to incredibly soft and moist donuts, so don’t skip it! Once thickened, transfer it to a bowl and let it cool while you prepare the rest of your ingredients.

Step 2: Mix and Knead the Strawberry-Infused Dough

In your stand mixer fitted with a dough hook, combine 3 cups plus 2 tablespoons of bread flour, 2 tablespoons sugar, 1 tablespoon plus ¼ teaspoon instant yeast, and 1 ¼ teaspoon fine sea salt. Add ⅔ cup room-temperature whole milk, 1 large room-temperature egg, and your cooled tangzhong. Knead on low speed for 2 minutes until a shaggy dough forms.

Next, sprinkle in ¼ cup freeze-dried strawberry powder and knead until your dough turns a lovely pale pink and the powder is fully incorporated. Then, add 5 tablespoons unsalted butter one tablespoon at a time, kneading after each addition, until all butter is blended in.

Increase the mixer speed to level 2 and knead for 12 minutes. Aim for a smooth, elastic dough that passes the windowpane test—meaning you can stretch a small piece without it tearing easily. Your dough should feel soft and slightly tacky to the touch.

Step 3: Let Your Dough Rest and Prepare for Shaping

Shape the dough into a ball and place it back into your mixing bowl. Cover it with a clean kitchen towel or plastic wrap and let it rest for 30 minutes. While the dough is resting, cut out nine parchment squares about 4 to 5 inches each. These will keep your donuts from sticking when you fry them.

Step 4: Cut, Proof, and Prep Your Donuts

Lightly flour your work surface and roll your rested dough to about ¾-inch thickness. Use a donut cutter to cut out your donuts, saving the scraps and rerolling them up to two more times to get the most donuts possible. Place each donut onto a parchment square, arrange on a baking tray, cover loosely, and let them rise in a warm spot for 60 to 75 minutes until doubled and puffy. If it’s chilly in your kitchen, give them a bit more time—they’ll thank you!

Step 5: Heat Oil and Fry to Golden Perfection

When your donuts are about halfway through their final rise, pour 3 to 4 inches of neutral oil (canola, vegetable, or avocado oil) into a heavy-bottomed pot and heat over medium-low heat to around 340°F. Keep the temperature steady between 330°F and 350°F while frying to avoid greasy or burnt donuts.

Once your donuts feel light and spring back slowly when gently pressed, it’s go time. Working in batches of two, carefully lower the donuts with the parchment underneath into the hot oil. Remove the parchment after 5 to 10 seconds—it will slide right out. Fry each donut for 2 ½ minutes total, turning them halfway through, until they’re a gorgeous golden brown with a paler ring in the center.

Use a slotted spoon or tongs to transfer the fried donuts to a wire rack set over a baking sheet to cool completely.

Step 6: Coat with Strawberry Sugar for Extra Crunch

In a medium bowl, mix ½ cup granulated sugar with 1 tablespoon freeze-dried strawberry powder to create your strawberry sugar. When the donuts have cooled, gently roll their sides through this sugar to add a subtle crunch and a boost of fruity sweetness that perfectly complements the glaze.

Step 7: Glaze and Garnish Like a Pro

In a large bowl, whisk 2 cups powdered sugar with 1 to 2 tablespoons freeze-dried strawberry powder and 4 to 5 tablespoons room temperature water until the glaze is smooth and thick but still pourable. Spoon this luscious glaze over the tops of your donuts, then sprinkle with extra freeze-dried strawberry pieces for a pretty and tasty finishing touch.

Serve immediately and enjoy every fluffy, fruity bite of these homemade strawberry delights!

Top Tip

Getting the perfect texture and flavor in your Strawberry Glazed Donuts Recipe can be a game-changer, so here are some insider tips I’ve personally leaned on to make these donuts shine every time.

Stick to the Tangzhong Method: This step makes all the difference in achieving ultra-moist, tender donuts that stay fresh longer. Trust me, it’s worth the little extra effort!
Maintain Oil Temperature: I’ve learned that keeping the frying oil steady between 330°F and 350°F prevents greasy or over-browned donuts. Use a thermometer, and don’t rush this part.
Use Freeze-Dried Strawberry Powder Generously: Incorporating it into the dough, sugar, and glaze layers infuses that irresistible strawberry flavor throughout. It’s my secret weapon for a true fruity twist.
Don’t Skip the Windowpane Test: This helps you nail the dough’s elasticity and prevents dense, tough donuts. Taking the time to knead properly pays off beautifully.

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

For a lovely visual and flavor boost, sprinkle extra freeze-dried strawberries on top of the glaze. You can also add a light dusting of powdered sugar or even a few small fresh strawberry slices for a juicy contrast. If you want some crunch, try finely chopped nuts like pistachios or almonds—they contrast beautifully with the soft donut.

Side Dishes

Serve these donuts alongside a hot cup of coffee or a fruity iced tea to complement the strawberry notes. Fresh berries, whipped cream, or a simple fruit salad on the side make for a delightful brunch spread. For a cozy breakfast, pair them with scrambled eggs or a creamy yogurt parfait with granola.

Make Ahead and Storage

Storing Leftovers

Store any leftover Strawberry Glazed Donuts in a container with the lid loosely placed on top—this allows moisture to escape and keeps the donuts fresh but not soggy. They’re best enjoyed within 1 to 2 days after frying to maintain that soft, airy texture you love.

Freezing

While freezing is often a go-to for leftovers, glazed donuts don’t freeze well because the texture and glaze quality suffer after thawing. For best results, enjoy them fresh or store at room temperature as described above.

Reheating

If you want to refresh your Strawberry Glazed Donuts, warm them gently in a 300°F oven for about 5 minutes. Avoid microwaving as it can make the glaze sticky and the donut tough. This method revives the dough’s softness without melting the glaze too much.

Frequently Asked Questions:

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

Fresh strawberries contain much more moisture, which would affect the dough’s texture and consistency. Freeze-dried strawberry powder is concentrated and dry, making it perfect for evenly flavoring the dough and glaze without adding extra moisture.

Why is the tangzhong method important for these donuts?

Tangzhong is a water-roux technique that improves the dough’s moisture retention and tenderness. It helps keep these donuts soft and fluffy longer, unlike typical fried donuts that can turn dry quickly.

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

They should be doubled in size, puffy, and lightly spring back when gently pressed. The dough will feel soft and airy, which means they’re perfectly proofed and ready for that golden fry.

What’s the best way to maintain my oil temperature during frying?

Use a candy or deep-fry thermometer to monitor the oil closely. Adjust your stovetop heat as needed to keep the oil between 330°F and 350°F – not too hot to burn or too cool to make greasy donuts.

Final Thoughts

Baking these Strawberry Glazed Donuts Recipe at home is such a rewarding experience — from the fragrant strawberry aroma filling your kitchen to that first bite of soft, melt-in-your-mouth goodness coated in sweet strawberry glaze. I hope these tips and tricks inspire you to create your own batch of irresistibly fruity, tender donuts that make any morning or dessert extra special. Happy baking and enjoy every delicious bite!