Baked Strawberry Doughnuts

Published February 23, 2013. Updated January 3, 2019

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Strawberry Donuts! Oven baked and brimming with bright, sweet strawberry flavor – thanks to the use of both fresh strawberries and freeze dried strawberries! They’re soft and tender and finished with the most tempting glaze. Who could resist?

baked strawberry doughnuts with strawberry glaze4

When you think of a glazed doughnut, do you think of a sticky, wet, glossy coating or a matte, somewhat shell like and dry coating? My thoughts lean toward the matte coating. Maybe that’s just me, but I don’t think doughnut glaze should be really sticky because that, in turn will usually result in a soggy doughnut. I don’t know what the deal is lately but the third recipe test is a charm with me.

I created a second recipe, doughnut was good, glaze bad. Not taste wise bad, consistency bad. What happens when you mix strawberries with sugar? Basically the strawberries begin to break down and some of the liquids are extracted (some sort of osmosis) and the mixture becomes juicy.

So why did all of the strawberry glaze recipes I saw online call for water? I added it in mine the first time around and the glaze didn’t set and dry, so the simplest solution? Omit the water and rely on the juices from the berries to thin the glaze. It worked like a charm.

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And if you are wondering why their are two different tones of glaze, the first one doesn’t have any of the strawberry powder in it and the second, more vibrantly reddish pink does have the freeze dried strawberry powder.

If I’m going to give a certain something a main flavor I want to taste that main flavor. I just wasn’t getting enough strawberry flavor with fresh strawberries alone so I went with a more concentrated flavor without all the liquids by adding in some freeze dried strawberries as well.

Yes, you can leave it out if you really don’t wan’t to purchase them, but you won’t get that vibrant strawberry flavor – you’ll get more of a light and mellow strawberry flavor. I must say though these doughnuts are! My family and I had them devoured in no time. Enjoy!

strawberry doughnuts4

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5 from 2 votes

Baked Strawberry Doughnuts

Oven baked donuts that are brimming with bright, sweet strawberry flavor - thanks to the use of both fresh strawberries and freeze dried strawberries! They're soft and tender and finished with the most tempting glaze.
Servings: 18
Prep20 minutes
Cook12 minutes
Ready in: 32 minutes


Strawberry Glaze

  • 3 cups powdered sugar
  • 1/2 cup finely chopped strawberries*
  • 1/2 cup (6g) freeze dried strawberries, finely crushed to powder (place in a Ziploc bag, crush with rolling pin)**


  • Preheat oven to 375 degrees. Butter doughnut pans with room temperature butter, then sprinkle lightly with flour and shake upside down to remove excess flour. In a large mixing bowl, whisk together flour, sugar, baking soda and salt, make a well in center of mixture and set aside. 
  • In a separate mixing bowl, whisk together buttermilk, vegetable oil, vanilla and eggs (mixture will appear to curdle a bit which is fine), then pour into well in flour. Using a wooden spoon, stir mixture just until combined, then fold in 2/3 cup finely chopped strawberries. 
  • Spoon 2 1/2 Tbsp batter evenly into each well of the doughnut pans. Bake in preheated oven 11 - 13 minutes until toothpick inserted into center of doughnut comes out clean. 
  • Allow to cool several minutes in doughnut pan then invert onto a wire cooling rack to cool completely. Once cool dip top halves of doughnuts into glaze and allow some of excess to run off, then return to wire rack, glazed side facing upward. Transfer doughnuts to freezer to allow glaze to set, about 5 minutes.
  • For the Strawberry Glaze:
  • Prepare glaze just before dipping cooled doughnuts. In a mixing bowl, combine 1/2 cup finely chopped strawberries and half of the powdered sugar. Stir until mixture starts to become moistened, then allow to rest 1 minute. 
  • Add in remaining powdered sugar and freeze dried strawberry powder and stir until well combine***. Use glaze immediately.


  • *For the 1/2 cup finely chopped strawberries for the glaze, don't chop until just before adding to glaze mixture (so they don't break down and become too watery) and don't prepare glaze mixture until doughnuts have cooled completely and are ready to be glazed.
  • **I would say this is optional, if you omit it you just wont get as much strawberry flavor. Still a delicious doughnut just a lighter flavor. Also if used, the color will be more vibrantly reddish pink than the first picture posted.
  • ***At this point mixture should be have the consistency of a thick glaze, and have a dip-able consistency, if not allow to rest another minute or two until some of the liquids have been extracted from the strawberries then stir again. I would not recommend adding water to thin. Just allow it to rest if needed until the strawberries begin to break down.
Nutrition Facts
Baked Strawberry Doughnuts
Amount Per Serving
Calories 255 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 5g31%
Cholesterol 23mg8%
Sodium 129mg6%
Potassium 177mg5%
Carbohydrates 47g16%
Fiber 2g8%
Sugar 32g36%
Protein 3g6%
Vitamin A 82IU2%
Vitamin C 121mg147%
Calcium 20mg2%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • Ramona

    I’d love to make these for my daughter’s strawberry party, but was wondering if you think freezing the donuts for a few days and then bringing them out before the party and then glazing them would work? These look wonderful by the way!

    • Jaclyn

      Jaclyn Bell

      I always prefer freshly baked goods and think they are better if they aren’t frozen, but I suppose these could be frozen as they are similar to a cake then thawed and glazed. I hope you love them!

  • Colette

    How do I make freeze dried strawberries, Where I live I cannot find them in any store.

    • Jaclyn

      Jaclyn Bell

      I don’t know if the regularly dried strawberries would work the same as freeze dried (which would require some special form of equipment to freeze dry) but you could try doing oven drying (which I haven’t tried before) but you could find something online about how to dry them.

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  • Krista Low

    Wow. I found you searching for strawberry recipes on Pinterest and I love these! I am Pinning this recipe and will be making it soon :) Krista @ A Handful of Everything

  • Hannah C.

    What size doughnut pan did you use..? a standard or a mini pan?

    • Jaclyn

      Jaclyn Bell

      I used a standard doughnut pan but I think these would also be great in mini size.

  • AliceY

    Hi! I absolutely love your blog but unfortunately I live in Italy and can’t try some of the recipes as they need buttermilk which doesn’t exist here… Do you know any substitute I could use? I would really love to try these doughnuts, they look so good! Thanks

    • Jaclyn

      Jaclyn Bell

      I always make my own buttermilk substitute when I run out, for this recipe I would pour 2 1/4 tsp of white vinegar or lemon juice into a measuring cup then add enough low-fat milk to bring it to 3/4 cup (or measure out 3/4 cup milk then remove 2 1/2 tsp milk and replace it with the 2 1/4 tsp vinegar) and let it rest for a few minutes until it begins to curdle. Hope that helps! Thank you for you sweet compliment Alice =)! How I would love to visit Italy, you guys make the best food!