Vanilla Baked Doughnuts with Fresh Strawberry Glaze

These vanilla baked doughnuts with fresh strawberry glaze are soft, buttery, and finished with a glaze that tastes like real strawberries. The vanilla base and fresh berry topping make these stand out from the usual baked doughnut.

A baked doughnut that actually delivers

Vanilla baked doughnuts with fresh strawberry glaze don’t try to compete with fried ones—they’re their own thing. These come out soft and cakey with a clean vanilla flavor, and the glaze is thick, fruit-forward, and made with real strawberries. No dye, no bottled flavoring.

The mix of butter and oil in the batter keeps the texture just right—rich but still light. I like using a combo of white and brown sugar for a little extra flavor, and the glaze pulls it all together without overpowering it. You don’t need anything special to make them, just a doughnut pan and some fresh berries.

If you’re comparing recipes and wondering which one’s worth making, this one stays soft even the next day and doesn’t lean overly sweet. The glaze sets up nicely but still tastes like real fruit, and the doughnuts hold their shape without drying out.

What sets these vanilla baked doughnuts with fresh strawberry glaze apart

• The glaze is made with fresh strawberries—no extract or artificial color.
• The doughnuts are baked, but the texture is still soft and rich, not dry or muffin-like.
• They look good glazed, hold their shape, and keep well without getting sticky.

What makes this recipe worth making

• You don’t need to rest the batter or chill anything—once it’s mixed, you’re ready to bake.
• The doughnuts aren’t overly sweet on their own, so the glaze actually complements them.
• The glaze sticks without soaking through, so the texture stays right even after a day.

Ingredients you’ll need

• All-purpose flour – Just the right structure for cake-style doughnuts.
• Eggs – Add moisture and help bind everything together.
• Baking powder, baking soda, kosher salt – Give lift and keep the flavor balanced.
• Unsalted butter – Adds richness. If using salted, skip the extra salt.
• Canola oil – Keeps the texture soft.
• Granulated sugar + light brown sugar – A mix of both adds sweetness and depth.
• Vanilla extract – Key to the flavor. Paste works too.
• Milk – I use whole milk, but any milk will work.
• Confectioners’ sugar – For the glaze.
• Fresh strawberries – Real fruit gives the glaze its flavor and texture.
• Cooking spray – To grease the doughnut pan.

Step-by-step: how vanilla baked doughnuts with fresh strawberry glaze are made

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One (prep your oven and pan)
  Heat the oven to 375°F and grease your doughnut pan with cooking spray or oil.
• Step Two (mix dry ingredients)
  In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
• Step Three (make the wet mix)
  In another bowl, mix the melted butter, oil, sugars, and vanilla until smooth. Add the eggs and stir again.
• Step Four (combine the batter)
  Stir the dry ingredients into the wet, alternating with milk. Mix just until everything is combined.
• Step Five (fill and bake)
  Pipe or spoon the batter into the doughnut pan, filling each cavity about 3/4 full. Bake 8–10 minutes, until they spring back when pressed.
• Step Six (cool before glazing)
  Let the doughnuts cool in the pan for 5–10 minutes, then transfer to a rack.
• Step Seven (make the glaze)
  Mash or blend strawberries, then stir into confectioners’ sugar until smooth but thick.
• Step Eight (dip and finish)
  Dip cooled doughnuts into the glaze. Let excess drip off and place on a wire rack to set.

Tips for better doughnuts

If you’re making vanilla baked doughnuts with fresh strawberry glaze for the first time, here are a few helpful notes:

• Let the doughnuts cool completely before glazing or the glaze will slide off.
• Stir in extra powdered sugar if the glaze feels too thin.
• The brown sugar in the batter really helps the texture—don’t skip it.
• 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. Trust.

How to store them

These vanilla baked doughnuts with fresh strawberry glaze store well for a day or two if you let the glaze set first. Here’s how I keep them tasting fresh:

• Store in a single layer in an airtight container at room temp for up to 2 days.
• 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. Let them come to room temp before serving.
• 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.
• Let them thaw in the refrigerator overnight before serving.

Frequently Asked Questions

• Can I use frozen strawberries in the glaze? Yes, but thaw and drain them first. The glaze may be thinner, so adjust with more powdered sugar.
• What if I don’t have a doughnut pan? You can use a muffin tin and fill it partway, but the texture and shape won’t be quite the same.
• Are these doughnuts overly sweet? No—the base doughnut is lightly sweetened, and the glaze adds the right amount without overdoing it.
• Can I skip the glaze? Sure, but the doughnuts are meant to be paired with it. If you skip it, they’ll need something else like a vanilla drizzle or cinnamon sugar.
• How do these compare to fried doughnuts? They’re not trying to be the same thing. These are softer, lighter, and not greasy—but still feel like a doughnut, not a cupcake.

More baked doughnuts to try

If you’re still browsing baked doughnut options, here are a few others I’ve made:

• Apple Pie Spiced Doughnuts with Sour Cream Icing – Fall flavors with a tangy icing that works any time of year.
• Chocolate Guinness Doughnuts with Bourbon Cream Glaze and Bacon – Rich and bold, with a little crunch on top.
• Pumpkin Cake Donuts – Soft, spiced, and easy to bake without frying.

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Print Recipe

5 from 7 votes

Vanilla Baked Doughnuts with Fresh Strawberry Glaze

Vanilla Baked Doughnuts with Fresh Strawberry Glaze are soft, cake-style doughnuts baked in a doughnut pan and topped with a thick glaze made from real strawberries.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Breakfast, Dessert

Cuisine: American

Keyword: Vanilla Baked Doughnuts with Fresh Strawberry Glaze

Servings: 12 doughnuts

Calories: 249kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons For accurate measuring of ingredients.
• mixing bowls To make the glaze and batter.
• hand mixer or stand mixer. To combine the ingredients.
• piping bag or Ziploc bag. To fill the donut pan.
• donut pan For shaping and baking the doughnuts.
• cooling rack To cool and glaze the doughnuts.

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

Strawberry Glaze:

• 2 cups confectioners' sugar
• 1/4 cup finely diced strawberries
• 2 tbsps. milk
• 1/4 tsp. vanilla extract

Instructions

• Preheat the oven to 375°F. Lightly grease doughnut pans with cooking spray.
  cooking spray
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  1 cup all-purpose flour, 1-1/2 tsps. baking powder, 1/2 tsp. baking soda, 1/2 tsp. kosher salt
• In a separate bowl, cream together the melted butter, oil, sugar, brown sugar, and vanilla until smooth. Beat in the eggs until fully combined.
  1/4 cup unsalted butter, 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 the milk, until just incorporated. Do not overmix.
  1 cup milk
• Pour the batter into a large piping bag (or use a Ziploc bag with the corner snipped off) and pipe it into each doughnut cavity, filling them about 3/4 full.
• Bake for 8–10 minutes, or until the doughnuts are cooked through and a toothpick inserted in the center comes out clean. Let them cool in the pan for 5–10 minutes before transferring to a wire rack.
• Allow the doughnuts to cool in the pan for 5-10 minutes before removing from the pan.
• In a medium bowl, stir together the glaze ingredients until smooth. Dip the baked doughnuts into the glaze (double dip if you want a thicker coating).
  2 cups confectioners' sugar, 1/4 cup finely diced strawberries, 2 tbsps. milk, 1/4 tsp. vanilla extract
• Place the glazed doughnuts on a wire rack to set before serving.

Notes

Flavor: You could increase the strawberry flavor of the doughnut and glaze by substituting strawberry extract for vanilla extract.

For optimal outcomes when making these vanilla baked doughnuts with fresh strawberry glaze, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

 

 

 

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

 

 

 

 

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Nutrition

Nutrition Facts

Vanilla Baked Doughnuts with Fresh Strawberry Glaze

Amount Per Serving (84 g)

Calories 249 Calories from Fat 88

% Daily Value*

Fat 9.8g15%

Saturated Fat 3.3g21%

Polyunsaturated Fat 1.6g

Monounsaturated Fat 4.5g

Cholesterol 43.1mg14%

Sodium 215mg9%

Potassium 61mg2%

Carbohydrates 38g13%

Fiber 0.4g2%

Sugar 29g32%

Protein 3g6%

Vitamin A 58IU1%

Vitamin C 2mg2%

Calcium 69mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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