Baked Strawberry Buttermilk Donuts with Fresh Strawberry Glaze

I make these fresh strawberry buttermilk donuts when I want something soft, lightly sweet, and full of real berry flavor without frying a whole batch. They bake up soft, airy, cake-like, and the strawberry flavor shows up twice: once in the batter and again in the glaze, which gives the donuts a brighter, more layered taste than a simple sugar topping.

I also like that this recipe feels manageable. The batter comes together quickly, the donuts bake in about 10 minutes, and the whole thing is easy enough for a weekend breakfast or a spring dessert. Just know this: fresh strawberries work best here, and the donuts are at their best the day they're glazed.

Ingredient Notes

Use fresh strawberries for both the batter and the glaze. They give the donuts better texture and flavor than frozen berries, and they help keep the finished donuts tasting bright instead of watery or muted.

For the buttermilk, I like the softeness it adds to the donut, but the recipe still works with a milk-and-vinegar substitute if that's what you have on hand. The rest of the ingredients are simple pantry staples, which keeps the recipe approachable.

Tested Notes

I tested these with berries diced too large, and the batter didn't pipe cleanly. Small dice matters here because the pieces need to move smoothly through the piping bag and bake evenly inside the donut pan.

I also found that the glaze works best when it stays loose enough to dip or drizzle, but not so thin that it runs right off the donuts. And since these are made with fresh strawberries, I glaze them the same day I plan to serve them for the best texture.

Still have strawberries left? Here are more recipes using fresh strawberries to try next.

Strawberry Glaze Ingredients

• Vanilla extract is a flavor booster that makes baked strawberry donuts taste more like "bakery donuts" instead of plain cake. It rounds out the sweetness and helps the strawberry flavor in the donut and glaze taste warmer and more complex.
• Strawberries are the star ingredient that turns simple baked donuts into strawberry donuts. They can be blended into the batter, folded in as small pieces, or pureed into the strawberry glaze so you get real fruit flavor and a natural pink color without artificial dyes.
• Powdered sugar (also called confectioners' sugar or icing sugar) is what makes the strawberry glaze smooth and glossy. It dissolves easily into strawberry puree and a splash of milk, creating a sweet coating that clings to the donuts and sets into a pretty shell.

How To Make Strawberry Buttermilk Donuts

1. Mix Strawberries with Sugar

In a small bowl, add 2 tablespoons of sugar to the diced strawberries. (The diced strawberries need to be small enough to pass through the pastry bag opening or you will end up with a clogged pastry bag. Don't ask.) Lightly mash the berries to get them ready to start releasing their juices. Do not use frozen strawberries, they will not retain their shape, and as they thaw, their water will release into the cake batter changing the consistency. Set aside.

2. Mix Dry Ingredients

In a large bowl, whisk together the flour, remaining sugar, baking powder, and salt.

3. Mix Wet Ingredients

In a separate bowl, beat the eggs, then add buttermilk, oil, vanilla, and finally the apple cider vinegar. Whisk these ingredients together quickly and thoroughly. The vinegar may start to curdle the buttermilk, don't panic. Just combine the ingredients well.

4. Combine Wet and Dry Ingredients Together

Add the wet ingredients to the bowl with the flour mixture, whisk or stir until all are evenly combined. Do not overmix.

5. Fold in 1 cup of the diced strawberries

The juices should combine into the batter and the strawberries should get evenly distributed through the batter.

6. Add Donut Batter into Pan

Transfer the batter to a pastry bag with a large opening or a large ziploc bag cutting about a 1 inch hole in the corner of the bag. Pipe the donut batter into the prepared pans, filling about three quarters of the way full.

7. Bake and Cool

• Bake the donuts for 10-12 minutes in the oven preheated to 425. Do not over bake. The donuts are done cooking when they are firm to the touch or a toothpick comes out clean.
• Remove the donuts from the oven and turn them out onto a cooling rack. Let cool for 10-15 minutes. Glaze (and decorate) if desired. Serve the same day.

8. Make Strawberry Glaze and Dip

1. Using an immersion blender or blender, puree the remaining ½ cup (approximately) strawberries and juice. If you would like, pass the puree through a strainer to remove the seeds (I tend to skip this part).
2. Mix with powdered sugar and vanilla until smooth and pourable.
3. Dip cooled donuts into glaze, let excess drip off on a rack, and allow glaze to set before serving.

9. Sprinkle with Edible Pearl Sprinkles (optional)

I like to use these pink pearl sprinkles, cake decorating sprinkles or pink sugar candy sprinkles.

Pro Tips for Success

• For the fluffiest strawberry glazed baked donuts, mix the batter gently and stop as soon as the dry ingredients disappear; this helps prevent tough or rubbery donuts and keeps the crumb soft.
• Grease the donut pan well (even if it is nonstick) and fill each cavity only about two‑thirds full so the batter rises neatly without overflowing, which gives your baked strawberry donuts a clean, professional shape.
• For the strawberry donut glaze, add the liquid slowly to the powdered sugar and strawberry puree so you can control the thickness; you are aiming for a consistency that slowly drips off a spoon, not a runny syrup.
• Let the donuts cool in the pan for a few minutes, then move them to a rack before glazing; glazing warm donuts will make the strawberry glaze slide off, while completely cold donuts allow the glaze to cling and set.
• These donuts are best served the same day. If you wish to freeze them or store them for later, do not glaze them. Instead glaze (and decorate) the day you plan to serve them.
• Because these donuts have fresh fruit in them, if you plan to store them for a few days (not freeze them), you should consider storing them in the refrigerator rather than on the counter.

What I Learned

The best version of this recipe is the one that doesn't overcomplicate it. Small pieces of fresh strawberries, a quick mix of the batter, and a same-day glaze are really what make these donuts work.

The texture should be soft, airy, cake-like, lightly sweet, and best the day they're glazed.

FAQ

What can I use instead of buttermilk?
If you don't have buttermilk, you can make a substitute by combining 1 cup of milk (or non-dairy milk) with 1 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes to curdle before using.

Do these donuts work in a donut maker instead of an oven?
Yes, you can use a donut maker. Follow the manufacturer's instructions for baking time, as it may differ from oven baking.

Can I freeze these donuts?
Absolutely! Let the donuts cool completely, then store them in an airtight container or freezer bag, unglazed, for up to 2 months. Glaze them once they have been thawed for serving.

How do I prevent the donuts from sticking to the pan?
Thoroughly grease the donut pan with oil or non-stick spray, and consider lightly dusting it with gluten-free flour. This will help ensure the donuts release cleanly.

Do I need to dice the strawberries very small? Yes, small, evenly diced strawberries work best to ensure they bake evenly and distribute nicely throughout the donuts without overwhelming the batter.

Can I add extra strawberries to the recipe? While tempting, adding too many strawberries may affect the batter's consistency and make the donuts too moist. Stick to the recommended amount for the best results.

Can I double the recipe? The recipe can be doubled, but ensure you mix the batter evenly and avoid overmixing to maintain the donuts' tender texture.

My Strawberry Donuts are Too Dense

If your baked strawberry donuts turned out dense or heavy, the most common issues are overmixing the batter or using too much flour; lightly spoon the flour into the measuring cup and level it off rather than scooping directly from the bag.

My Donuts Didn't Rise as much

Donuts that barely rise may signal that your baking powder or baking soda is old, so always check the date and replace leavening regularly when making baked donuts.

Strawberry Baked Donuts Came out Too Dry

If the donuts come out dry, they were likely baked too long or at too high a temperature, so double‑check your oven with an oven thermometer and start testing a few minutes early, removing the donuts as soon as the tops spring back lightly to the touch.

Strawberry Glaze is Too Thin

When the strawberry glaze is too thin and runs right off, whisk in more powdered sugar a spoonful at a time; if it is too thick, add just a few drops of milk or strawberry puree until it loosens to a slow‑pouring glaze perfect strawberry baked donuts.

Flavor Variations

• Add a little lemon zest to the batter and a splash of lemon juice to the strawberry glaze to brighten the berry flavor and cut the sweetness.
• A pinch of cinnamon or nutmeg in the dry ingredients creates a cozy, strawberry‑shortcake‑style flavor that works beautifully for brunch or holiday strawberry donuts.
• You can also dip the glazed donuts in finely chopped nuts, shredded coconut, or colorful sprinkles while the glaze is still tacky to create fun versions like "strawberry sprinkle baked donuts" for kids or parties. For chocolate‑lover variations, drizzle cooled strawberry glazed donuts with melted dark or white chocolate to turn them into a simple but impressive dessert.

Substitutions

• You can swap neutral oil for melted butter or use a mix of both.
• For dairy‑free strawberry donuts, use a neutral vegetable oil and a coconut or oat milk. if you want dairy‑free baked strawberry donuts; just know the flavor and richness may change slightly.
• For egg‑free strawberry donuts, you can often use a commercial egg replacer or a thick mixture like applesauce or yogurt, but the donuts may be a bit denser and less springy.
• You can use light brown sugar for a deeper, slightly caramel flavor, or part coconut sugar, but the texture of the donuts may be a tiny bit denser. Substitutions: Regular table salt or fine sea salt both work; avoid large, coarse salt crystals because they will not dissolve evenly.
• Vanilla paste or the seeds from a vanilla bean give an even stronger flavor; if you do not have vanilla, the donuts will still bake, but the flavor will be simpler.
• Fresh strawberries give bright flavor in the glaze, but thawed frozen strawberries also work well as long as you drain the extra liquid before pureeing. If you want a stronger strawberry flavor and a deeper pink color without thinning the glaze, crush freeze‑dried strawberries into a fine powder and whisk it into the powdered sugar for an intense, bakery‑style strawberry donut glaze.

Serving Suggestions

Serve strawberry glazed baked donuts the same day for the best texture; the crumb is soft, the glaze is set but still slightly shiny, and the strawberry flavor is at its peak. These easy strawberry glazed baked donuts are perfect for weekend brunch, baby showers, Valentine's Day, Mother's Day, or as a fun after‑school snack with a glass of cold milk or hot coffee.

Storage

Because these donuts are made with fresh strawberries, they are best the day they're glazed. If you need to store them, keep them unglazed in an airtight container and glaze them right before serving so the topping stays smooth and the donuts stay fresh.

More Strawberry Desserts

If you love strawberry desserts, try Strawberry Lasagna and Strawberry Crumb Bars next.

• No Bake Berry Pudding Pie
• Strawberry Caprese Skewers
• Mixed Berry Galette