There’s nothing quite like biting into a soft, fluffy donut with a bright burst of fresh strawberry flavor. This Strawberry Glazed Donuts Recipe is my go-to when I want a special homemade treat that tastes like summer mornings. The strawberry glaze is utterly luscious, and the dough—as light as a cloud—will have you hooked instantly.

Four round donuts with rough, golden-brown sides coated in sugar are placed on torn brown parchment paper. Each donut has a thick layer of pink glaze on top, with small red strawberry pieces scattered over the glaze. The donuts rest on a wooden surface with a few stray strawberry bits nearby. Two glass bottles filled with white milk are in the blurred background. 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

I’ve made lots of donuts in my kitchen, but these strawberry glazed beauties always steal the show. The secret is the tangzhong starter in the dough—trust me, it makes all the difference in softness and keeping them fresh longer.

Fluffy Texture: The tangzhong method adds moisture for a tender, melt-in-your-mouth crumb.
Real Strawberry Flavor: Freeze-dried strawberry powder packs in concentrated, natural strawberry goodness.
Perfectly Fried: A precise frying temperature ensures golden donuts without greasiness.
Beautiful Finish: The strawberry sugar coating and glaze create a shiny, sweet exterior that’s irresistible.

Ingredients & Why They Work

Before you get started, a quick heads-up on the ingredients: freeze-dried strawberry powder is the star here, bringing vibrant color and flavor. It's easy to find in most big grocery stores or online. Using bread flour and tangzhong ensures your donuts are soft but hold their shape well during frying.

Flat lay of a small white ceramic bowl filled with clear water, a small white ceramic bowl holding white bread flour, a few tablespoons of granulated sugar lightly heaped in a white ceramic dish, a whole large brown egg with a clean shell, a small white ceramic bowl of pale pink freeze-dried strawberry powder, a few tablespoons of unsalted butter in a solid stick form, a small white ceramic bowl of whole milk, a small white ceramic bowl filled with fine sea salt crystals, a small white ceramic bowl with neutral cooking oil, a small white ceramic bowl filled with powdered sugar, and some whole freeze-dried strawberries scattered neatly, all arranged in perfect symmetry 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: Used to create the tangzhong starter that hydrates the dough deeply.
Bread Flour: Gives the dough structure and chewiness perfect for fried donuts.
Granulated Sugar: Adds sweetness and helps with yeast activation.
Instant Yeast: Fast and reliable for the dough rise.
Fine Sea Salt: Balances the flavors in the dough.
Whole Milk: Provides richness and moisture for tender crumb.
Large Egg: Adds structure and richness.
Tangzhong Starter: A cooked flour-water paste that keeps the donuts soft longer.
Freeze-Dried Strawberry Powder: Delivers intense natural strawberry flavor and vivid pink color.
Unsalted Butter: Enriches the dough for tenderness and flavor.
Neutral Oil: Essential for frying; choose something with a high smoke point like canola or avocado oil.
Granulated Sugar for Coating: Mixed with strawberry powder for a pretty, flavorful crust.
Powdered Sugar for Glaze: Creates a smooth, sweet coating that sets beautifully.
Water for Glaze: Adjusts consistency for that perfect pourable glaze.
Extra Freeze-Dried Strawberries: Used as garnish to make these donuts look as good as they taste.

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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

One of the best things about this Strawberry Glazed Donuts Recipe is how easy it is to customize. Whether you want to play with flavors, adapt it to a specific diet, or add your signature touch, these donuts invite your creativity.

Vegan Variation: I swapped the butter for coconut oil and used a plant-based milk and egg replacer once, and the donuts still turned out deliciously tender and fluffy. Just be sure to adjust proofing times—you might need a bit more patience!
Chocolate-Strawberry Twist: Adding a tablespoon of cocoa powder to the dough gave my batch a delightful chocolate undertone that paired perfectly with the strawberry glaze. Great for chocolate lovers looking to mix it up!
Seasonal Fruit Glaze: When fresh berries are in season, try mixing a puree of raspberries or blackberries into the glaze along with the freeze-dried strawberry powder. It adds wonderful complexity and a naturally vibrant color.
Gluten-Free Option: I experimented with a 1:1 gluten-free flour blend and a bit of xanthan gum. The texture was a little different — a touch denser — but the strawberry flavor still shone through beautifully.

Step-by-Step: How I Make Strawberry Glazed Donuts Recipe

The image shows two doughnuts stacked on a white marbled surface, each covered with a smooth pink glaze that drips down the sides. The top doughnut has a large bite taken out, revealing a soft, airy inside with a light brown color. Small red crumbles are scattered on top of both doughnuts, adding texture and color contrast. In the background, a blurred glass container with milk can be seen against a dark backdrop. The overall look is warm and inviting, focusing on the doughnuts' textures and colors. photo taken with an iphone --ar 2:3 --v 7

Step 1: Creating the Tangzhong Starter

Start by whisking together ¾ cup of water and ¼ cup bread flour in a small saucepan. Cook this mixture over medium heat, whisking constantly for about 4 to 5 minutes until it thickens into a smooth, pudding-like paste. You want to be vigilant here—the texture should be silky without lumps, which signals a perfect tangzhong that will give your donuts their signature softness. Set it aside to cool before adding it to your dough.

Step 2: Mixing Your Strawberry Donut Dough

In your stand mixer fitted with the dough hook, combine 3 cups plus 2 tablespoons of bread flour, 2 tablespoons granulated sugar, 1 tablespoon plus ¼ teaspoon instant yeast, and 1 ¼ teaspoons fine sea salt. Add ⅔ cup room temperature whole milk, 1 large room-temperature egg, and the cooled tangzhong. Knead on low speed for 2 minutes until the dough just starts to form a rough ball. This gentle start helps evenly hydrate the flour before adding the butter and strawberry powder.

Step 3: Infusing with Strawberry and Enriching with Butter

Sprinkle in ¼ cup freeze-dried strawberry powder and knead until the dough takes on a lovely pale pink hue and the powder is evenly distributed throughout. Then, incorporate 5 tablespoons of softened unsalted butter—add it one tablespoon at a time, making sure each addition is fully absorbed before the next. Once all the butter is in, crank your mixer to medium speed and knead for about 12 minutes. You're aiming for a smooth, elastic dough that passes the windowpane test—meaning it stretches thin without tearing. The dough should feel soft and just a bit tacky to the touch.

Step 4: First Rest and Preparation for Shaping

Shape your dough into a neat ball and place it in a lightly oiled bowl. Cover it with a clean kitchen towel or plastic wrap and let it rest for 30 minutes. Meanwhile, cut 9 parchment squares around 4 to 5 inches each, which will make frying easier and cleaner later on.

Step 5: Shaping and Proofing the Donuts

On a lightly floured surface, roll your dough out to about ¾-inch thickness. Using a donut cutter, cut out 9 donuts. Don't worry about scraps—in fact, reroll the scraps twice to maximize your yield. Place each donut on a prepared parchment square and arrange them on a baking sheet. Cover loosely and let them rise in a warm spot until doubled in size and puffy, about 60 to 75 minutes. If your kitchen is on the cooler side, expect the proof to take a bit longer. You'll know they're ready when they feel light and gently spring back when pressed.

Step 6: Frying to Golden Perfection

Heat 3 to 4 inches of neutral oil (canola, vegetable, or avocado oil) in a heavy-bottomed pot over medium-low heat until your thermometer reads a steady 340°F. Maintain the temperature between 330°F and 350°F throughout frying. Working in batches of two, gently lower each donut into the hot oil along with its parchment paper. After just 5 to 10 seconds, carefully remove the parchment to avoid sogginess. Fry each side for about 1 minute and 15 seconds until you see a beautiful golden brown with a pale ring in the center. Transfer the fried donuts to a wire rack set over a baking sheet and let them cool completely before moving on.

Step 7: Coating with Strawberry Sugar

Mix ½ cup granulated sugar with 1 tablespoon freeze-dried strawberry powder in a medium bowl. When your donuts are completely cool, gently roll just the sides of each donut in this fragrant strawberry sugar, adding a subtle extra layer of flavor and delightful texture.

Step 8: Glazing and Garnishing

For the glaze, whisk together 2 cups powdered sugar, 1 to 2 tablespoons freeze-dried strawberry powder, and 4 to 5 tablespoons room temperature water until smooth and pourable, but still thick enough to hold some shape on your donuts. Spoon the glaze generously over the tops, then garnish with extra freeze-dried strawberries or your favorite sprinkles. Let the glaze set for a few minutes, and voilà — your strawberry glazed donuts are ready to enjoy!

Top Tip

Perfecting your Strawberry Glazed Donuts Recipe is all about attention to detail and a few handy tricks I've picked up along the way to keep your donuts light, fluffy, and bursting with strawberry flavor.

Use the Spoon-Level Method for Flour: This helps you avoid packing your flour, ensuring the dough isn’t too dense. A light, tender crumb depends on it!
Monitor Oil Temperature Closely: Keeping your frying oil steady between 330-350°F prevents donuts from becoming greasy or over-browned. I learned this the hard way, and it makes all the difference.
Don’t Skip the Tangzhong: That starter creates the softest, most tender crumb. Kneading the dough until it passes the windowpane test guarantees the perfect stretchy, elastic texture.
Be Patient with Proofing: Let the dough double fully in size — if your kitchen is cool, give it extra time. Rushing this step can lead to dense, heavy donuts that won’t have that lovely lightness we’re after.

How to Serve Strawberry Glazed Donuts Recipe

The image shows a close-up view of light pink dough inside a clear glass mixing bowl. The dough has a smooth, slightly sticky texture with a few small red specks scattered throughout. A metal dough hook is partially submerged in the dough, resting against the bowl's side. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To elevate your Strawberry Glazed Donuts, sprinkle some extra freeze-dried strawberries on top—they add a delightful crunch and a burst of natural strawberry aroma. For a fun twist, consider adding rainbow sprinkles or edible flower petals for color and whimsy.

Side Dishes

These donuts are delightful on their own, but pairing them with fresh fruit salad, a dollop of whipped cream, or a simple Greek yogurt parfait complements their richness beautifully. For brunch, serve alongside a pot of strong coffee, a fruity iced tea, or a creamy latte for a balanced indulgence.

Make Ahead and Storage

Storing Leftovers

Store your leftover Strawberry Glazed Donuts in a container with the lid placed loosely on top to ventilate. This prevents sogginess while keeping the donuts fresh. They’re best enjoyed within 2 days for optimal texture and flavor.

Freezing

If you want to save some for later, freeze unglazed donuts wrapped tightly in plastic wrap and foil. When you’re ready, thaw at room temperature and then apply the strawberry glaze and sugar for a fresh, homemade feel.

Reheating

To gently reheat, pop the glazed donuts in a 300°F oven for about 5 minutes or microwave for 10-15 seconds to regain that fresh-from-the-fryer warmth. Avoid overheating, which can melt the glaze or dry out the donut.

Frequently Asked Questions:

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

Freeze-dried strawberry powder is key for this recipe because it provides concentrated strawberry flavor without adding extra moisture. Using fresh strawberries would alter the dough’s consistency and may require recipe adjustments.

Why is the Tangzhong starter important?

The Tangzhong (water roux) hydrates the flour and helps the dough retain moisture during frying and proofing, resulting in exceptionally soft, tender donuts with a light crumb.

How do I know when the oil is at the right temperature?

Use a reliable deep-fry thermometer to keep the oil between 330-350°F. This range ensures golden donuts without greasy or burnt spots. If you don’t have a thermometer, test with a small piece of dough: it should bubble up quickly but not brown too fast.

Can I make the dough ahead of time?

Yes! You can prepare the dough, let it go through the first proof, then refrigerate overnight. Bring it back to room temperature and let it rise again before shaping and frying.

Final Thoughts

Making these Strawberry Glazed Donuts is such a rewarding experience — from the irresistible strawberry aroma filling your kitchen to the delight of sharing warm, fluffy donuts with loved ones. With a little patience and love, you’ll create a batch that brings smiles all around! Happy frying and savor every bite of your homemade treat.