There are rarely leftovers when I make a batch of these strawberry glazed baked doughnuts. Ever since I started topping my fluffy, baked vanilla doughnuts with fresh strawberry glaze, they have become an irresistible treat for anyone in their vicinity.
I can’t think of a better way to kick off strawberry season than with a batch of these fresh strawberry glazed doughnuts. While I love fried doughnuts (who doesn’t), I’m more likely to make baked doughnuts at home.
The strawberry glaze goes so well with the vanilla cake doughnuts. However, if you want to boost the overall strawberry flavor of the doughnut, check my recipe tips section for some ideas.
Why I Love This Recipe
- I love using fresh strawberries as part of the glaze. It up levels the whole doughnut!
- As a self-proclaimed cake enthusiast, I appreciate cake-like doughnuts and these are so good.
- Making a batch of doughnuts at home is a flex your family and friends will love.
- Doughnut pans are small and easy to store.
Once you have your doughnut pans, you can also make a batch of my apple pie spiced doughnuts or my chocolate Guinness doughnuts when you feel inspired.
Ingredients
- All-purpose flour: I use all-purpose because it gives the best structure and texture to a cake doughnut.
- Eggs: The eggs in any baking recipe act as binder while also adding moisture. I’ve never attempted this recipe using an egg substitute.
- Baking powder, baking soda and kosher salt: The powder and soda give these doughnuts their rise and the salt adds flavor.
- Unsalted butter: I prefer using unsalted and adding salt on my own, but if you want to use salted butter, just leave out the added salt called for in the recipe.
- Canola oil: This is what keeps these doughnuts moist and tender.
- Granulated sugar and light brown sugar: Sugar also adds moisture, not just sweetness. I prefer using white and brown for these doughnuts for an extra depth of flavor.
- Vanilla extract: It wouldn’t be a vanilla doughnut without vanilla extract. You can use vanilla paste too.
- Milk: You can use any milk, dairy or non-dairy. The milk is here to add richness, keep that in mind when choosing a fat percentage. I use whole milk.
- Confectioners’ sugar: I use this to make the rich and thick glaze.
- Strawberries: Fresh strawberries give these doughnuts their strawberry flavor and rustic look.
- Cooking spray: Use this to grease the doughnuts pans or you can brush them with the canola oil mentioned earlier.
How to Make This Recipe
Find the complete recipe with measurements in the recipe card at the bottom of the post.
I have always found baked doughnuts to be so easy to make at home and they taste so much better than store-bought.
Making the Doughnut Batter
- Step One: I preheat my oven to 375 degrees F and grease my doughnut pans with cooking spray or brush them with oil.
- Step Two: In a large mixing bowl I whisk together the flour, baking powder, baking soda and salt, setting aside for later use.
- Step Three: I use a mixer to cream together the melted butter, oil, sugar and vanilla until it’s smooth. Then I add the eggs and blend them in, one by one.
- Step Four: Then I stir the wet mixture into the dry mixture, adding the milk at the same time. I do this carefully because overmixing here will make the doughnuts less light and airy.
Filling the pan and Making the Glaze
- Step One: I add the doughnut batter to a large piping bag (no tip) or I will place the batter into a large Ziploc bag and snip off one corner, both work great. I carefully pipe the batter into each doughnut well, about 3/4 full.
- Step Two: Once in the oven, the doughnuts bake in about 8-10 minutes. I make sure to check on them while in the oven, making sure they haven’t browned too much on top. I let them cool 5-10 minutes in the pan, before moving them to a cooling rack.
- Step Three: Once the doughnuts have cooled completely, I combine all glaze ingredients and dip the top side of the doughnuts into the glaze mixture. I usually double dip for an extra thick coating.
- Step Four: I place each glazed doughnut back on the cooling rack for the glaze to set.
Recipe Tips
- Use the scoop and sweep method to measure your flour or weigh it (125 g) to make sure you’re not overpacking your flour. Too much flour will result in a dense doughnut.
- If you want to increase the strawberry flavor, I have subbed the vanilla extract in the batter and glaze with strawberry extract. This really intensifies the strawberry flavor and is really good. You can also only add it to the glaze if you prefer a vanilla doughnut flavor.
- I make sure to not overfill the doughnut pan when piping in the batter, otherwise the doughnuts bake over the sides of wells and it’s not pretty.
Storage and Freezer
- I have stored these doughnuts (room temperature) on the counter for 1-2 days in an airtight container and they remain fresh.
- If it’s warm out I will keep these doughnuts in the refrigerator up to five days covered in saran wrap or in an airtight container.
- These doughnuts also do great in the freezer for up to three months. I will flash freeze them on a tray for about an hour, before wrapping them individually in saran wrap and placing them into a freezer safe container or a freezer bag.
More Strawberry Recipes
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Strawberry Glazed Baked Doughnuts
Equipment
- hand mixer or stand mixer
- piping bag or Ziploc bag
Ingredients
Doughnuts:
- cooking spray
- 1 cup all-purpose flour
- 1-1/2 tsps. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/4 cup unsalted butter, melted
- 1/4 cup canola oil or vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar packed
- 1-1/2 tsps. vanilla extract
- 2 large eggs
- 1 cup milk any milk
Strawberry Glaze:
- 2 cups confectioners' sugar
- 1/4 cup finely diced strawberries
- 2 tbsps. milk
- 1/4 tsp. vanilla extract
Instructions
Doughnuts:
- Preheat oven to 375 degrees F. Grease doughnut pans with cooking spray.cooking spray
- In a large mixing bowl, whisk together flour, baking powder, baking soda and salt until combined. Set aside.1 cup all-purpose flour, 1-1/2 tsps. baking powder, 1/2 tsp. baking soda, 1/2 tsp. kosher salt
- In another bowl, cream together melted butter, oil, sugar, brown sugar and vanilla until smooth. Beat eggs into the butter mixture.1/4 cup unsalted butter, melted, 1/4 cup canola oil, 1/2 cup granulated sugar, 1/3 cup light brown sugar, 1-1/2 tsps. vanilla extract, 2 large eggs
- Gently stir the dry ingredients into the wet ingredients, alternating with milk until fully incorporated. Do not overmix.1 cup milk
- Pour the mixture into a large piping bag (or Ziploc bag with one corner of the bag snipped off) and pipe the batter into each doughnut cavity about 3/4 full.
- Bake for 8-10 minutes, or until the doughnuts are cooked through and a toothpick inserted in the doughnut comes out clean.
- Allow the doughnuts to cool in the pan for 5-10 minutes before removing from the pan.
Strawberry Glaze:
- In a medium bowl, stir together glaze ingredients until smooth. Sip baked doughnuts into the glaze mixture. (Double dip for an extra thick coat.)2 cups confectioners' sugar, 1/4 cup finely diced strawberries, 2 tbsps. milk, 1/4 tsp. vanilla extract
- Transfer glazed doughnuts to a wire rack to set before enjoying.
Notes
Nutrition
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