These strawberry glazed doughnuts are baked, not fried, with a soft, cake-like texture and a pretty pink glaze made with real strawberries. They're easy enough for beginner bakers and a fun treat to make with kids. And honestly, dipping them into that strawberry glaze is half the fun!
Table of Contents
Recipe Snapshot
- What it is: Soft, baked cake doughnuts (who doesn't like cake?) topped with a sweet glaze made from real strawberries.
- Why you'll love it: It's an easy recipe that requires no frying and makes a fun baking project for beginners and kids.
- How to make it: Prepare the batter, bake in a doughnut pan until golden, then dip the cooled doughnuts into the strawberry glaze.
Ingredients
- Flour: I prefer cake flour for these doughnuts because it produces a softer, more tender crumb. Plain (all-purpose) flour also works. Whichever you choose, sift it first to remove any lumps.
- Nutmeg: This is the secret spice. It gives these doughnuts that distinctive old-fashioned flavour. You can also substitute with ground cinnamon - I won't judge!
- Baking powder: Helps these cake doughnuts rise and gives them a light texture without the need for yeast.
- Buttermilk: One of my favourite baking ingredients! Its slight acidity contributes to a beautifully tender texture and adds a subtle tang. If you don't have any, Greek yoghurt or sour cream may work (make sure to thin them out with a little milk) as alternatives.
How to Make Strawberry Glazed Doughnuts
Mix the batter
Combine the dry ingredients in one bowl and whisk the wet ingredients in another. Fold together until just combined. Don't overmix.
Fill and bake
Pipe or spoon the batter into a greased doughnut pan. Bake at 220°C fan-forced (425°F) for 5-7 minutes, or until the doughnuts spring back when lightly touched. Cool completely before glazing.
Make the strawberry glaze
Microwave the strawberries for 30 seconds and press through a sieve to extract the juice. Mix with the icing sugar until smooth, then dip the cooled doughnuts into the glaze. Add sprinkles if you like.
Peter's Tips
- Don't overmix the batter. Mix until the ingredients are just combined. Overmixing can produce tough, rubbery doughnuts. (I can't emphasise this enough!)
- Grease your doughnut pan. Even if it's non-stick, a little cooking spray helps the doughnuts release easily.
- Watch the baking time. I originally baked these in my Breville fan-forced countertop oven, where they took just 5-7 minutes. Larger ovens may take longer, so check that the doughnuts spring back when lightly touched.
- Adjust the strawberry glaze. If it's too thick, add a little more strawberry juice. If it's too runny, whisk in a little extra icing sugar.
Storage
Store the glazed doughnuts in an airtight container in the refrigerator for up to 5 days.
To freeze, allow the baked doughnuts to cool completely, then place them in a freezer-safe container or bag without the glaze. Thaw before glazing and serving.
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📖 Recipe
Strawberry Glazed Doughnuts
Video
Equipment
- Doughnut Pan
Conversions
Ingredients
Dry Ingredients:
- 230 grams cake flour, sifted, can use all-purpose flour
- 150 grams sugar, caster or superfine sugar
- 2 teaspoon baking powder
- ½ teaspoon nutmeg, ground
Wet Ingredients:
- 170 ml buttermilk
- 2 eggs
- 30 grams butter, melted
Strawberry Glaze:
- 4 strawberries, washed and hulled
- 120 grams Icing sugar, confectioners/powdered sugar
Instructions
Doughnuts:
- Preheat your oven to 220°C fan-forced (425°F). In a large bowl combine the sifted flour, sugar, baking powder and nutmeg. Stir well to combine.230 grams cake flour sifted, can use all-purpose flour, 150 grams sugar caster or superfine sugar, 2 tsp baking powder, ½ tsp nutmeg ground
- In a medium bowl, combine the buttermilk, eggs and melted butter and whisk until well combined.170 ml buttermilk, 2 eggs, 30 grams butter melted
- Add the wet ingredients to the dry and mix until just combined.
- Lay a piping bag over a tall glass and spoon your doughnut batter into the bag.
- Pipe the batter into your pre-oiled pan. The batter should fill the moulds to just under full. If you don't have a piping bag use a spoon to spoon the mixture into the moulds. Bake at 220°C fan-forced (425°F) for 5-7 minutes, or until the doughnuts spring back when lightly touched. Remove and allow them to cool on a wire rack.
Strawberry Glaze:
- Heat the strawberries in the microwave for 30 seconds. Place the powdered sugar into a bowl. Mash the berries using a sieve and allow the juices to mix with the sugar.4 strawberries washed and hulled, 120 grams Icing sugar confectioners/powdered sugar
- Whisk the strawberry liquid and sugar until smooth and free of any lumps.
- To ice the doughnuts, dip them into the strawberry glaze. Allow the glaze to set and top with sprinkles if used.
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Peter's Tips
- Don't overmix: Mix the batter until the ingredients are just combined to avoid tough, rubbery doughnuts.
- Grease the pan: Use cooking spray even on non-stick pans to ensure the doughnuts release easily.
- Watch baking times: My countertop Breville oven took just 5-7 minutes, but larger ovens may take longer; check if they spring back when lightly touched.
- Adjust the glaze: Whisk in more strawberry juice if the glaze is too thick, or extra icing sugar if it is too runny.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
Made this recipe?
Rate and Comment below!This post was originally published in February 2021, but was updated with new information in October 2026.
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