Name: Baked Strawberry Donuts
Prep time: 10 min
Cook time: PT-487293H21M30S
Total time: PT-487293H21M30S
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup granulated sugar; 1/2 cup sour cream or Greek yogurt; 1/4 cup heavy cream; 1/4 cup melted butter; 1 egg; 1/2 tsp almond extract or vanilla extract; 1/4 cup chopped freeze-dried strawberries; 1 cup confectioners’ sugar; 1/4 cup powdered freeze-dried strawberries; 2 tbsp heavy cream

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These baked strawberry donuts are a fun and fruity treat that I like to make when I’m craving something sweet and homemade. They come together quickly, with a soft, cakey texture and a vibrant pink glaze that makes them perfect for brunches, parties, or just a cozy afternoon at home.

Baked Strawberry Donuts

Why You’ll Love This Recipe

I love how easy this recipe is—no frying, just simple mixing and baking. The use of freeze-dried strawberries gives these donuts a strong, natural strawberry flavor without extra moisture, keeping the texture light and tender. Plus, they look stunning with their pink glaze and are ready in under 30 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
salt
granulated sugar
sour cream or Greek yogurt
heavy cream
melted butter
egg
almond extract or vanilla extract
chopped freeze-dried strawberries

For the glaze:

confectioners’ sugar
powdered freeze-dried strawberries
heavy cream

Directions

I start by preheating the oven to 350°F and greasing my donut pans.
In one bowl, I whisk together the flour, baking powder, and salt.
In another bowl, I combine sugar, sour cream, cream, melted butter, egg, and almond extract until smooth. Then I stir in the chopped freeze-dried strawberries.
I fold the dry ingredients into the wet mixture until just combined.
Using a piping bag or spoon, I fill the donut molds about two-thirds full.
I bake them for 12 to 14 minutes, until a toothpick inserted comes out clean.
While they cool, I make the glaze by whisking confectioners’ sugar and powdered freeze-dried strawberries with cream until smooth.
Once the donuts are cool, I dip them in the glaze and let them set before serving.

Servings and timing

This recipe makes about 8 donuts. It takes roughly 10 minutes to prepare, 12–14 minutes to bake, and a few extra minutes for glazing—so around 25 to 30 minutes total.

Variations

I sometimes swap almond extract with vanilla extract for a more traditional flavor.
For a chocolate twist, I’ve tried using cocoa powder in the glaze.
Mini donut pans or a mini muffin tin can turn these into bite-sized treats—just reduce the baking time slightly.
Doubling the recipe is easy if I need more for a crowd.

Storage/reheating

I store these donuts in an airtight container at room temperature for up to 3 days. If I need to keep them longer, I refrigerate them for up to 5 days. To freeze, I place them in a single layer until the glaze hardens, then store them in freezer-safe containers for up to 3 months. I reheat them in the microwave for 10 seconds or in a 300°F oven for about 5 minutes.

FAQs

Can I use fresh strawberries instead?

I can, but I’ve found that fresh strawberries can make the batter too wet. If I do use them, I make sure to chop them finely and pat them dry first.

Why are my donuts sticking to the pan?

That usually happens if I forget to grease the pan properly. I make sure to coat every cavity with nonstick spray or butter.

What if the strawberry flavor isn’t strong enough?

I increase the amount of freeze-dried strawberries or use powdered freeze-dried berries in the batter for an extra boost.

Can I use a muffin tin instead of a donut pan?

Yes, I’ve used a muffin tin before. I just fill each cup about two-thirds full and bake for a few extra minutes.

How can I keep the glaze from melting off?

I always wait until the donuts are completely cool before glazing. If they’re warm, the glaze just slides right off.

Conclusion

These baked strawberry donuts are one of my go-to recipes for a sweet, simple treat. They’re light, full of flavor, and easy to customize. Whether I’m baking for a crowd or just for myself, they never disappoint.