If you’re dreaming of soft, fluffy pink delights with a burst of strawberry flavor, this Strawberry Glazed Donuts Recipe is calling your name. These tender donuts combine a unique tangzhong dough with vibrant freeze-dried strawberry powder for a perfect balance of fluff and fruity sweetness.

The image shows four round doughnuts with a rough, sugar-coated brown base layer. Each doughnut is topped with a thick, shiny pink glaze that drips slightly over the sides. On top of the glaze, there are small pieces of red freeze-dried fruit scattered unevenly. The doughnuts sit on a light brown paper on a wooden table, and two white glass bottles are blurred in the background. The surface is changed to a white marbled texture. 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 absolutely adore making these strawberry glazed donuts because the dough is irresistibly soft thanks to the tangzhong method, and that gorgeous pink hue makes them almost too pretty to eat… almost!

Unique texture: Tangzhong keeps these donuts incredibly tender and fluffy, unlike your typical fried treats.
Vibrant flavor: Freeze-dried strawberry powder infuses every bite with natural fruity brightness.
Perfectly glazed: The sweet strawberry sugar and smooth glaze make these donuts truly irresistible.
Made-to-share yield: This recipe makes 9 donuts, ideal for brunch with friends or a special breakfast treat.

Ingredients & Why They Work

Before you start, make sure to gather freeze-dried strawberries—they’re key for that authentic strawberry flavor and pretty color. Measuring your flour carefully will also make a big difference in the dough’s soft texture.

Flat lay of a small white ceramic bowl of water, a small white ceramic bowl of bread flour, a simple white ceramic bowl with pale pink freeze-dried strawberry powder, a cluster of three whole large brown eggs with clean uncracked shells, a small white ceramic bowl of whole milk, several tablespoons of unsalted butter in a neat stack, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of neutral cooking oil, and a few whole freeze-dried strawberries all arranged in perfect symmetry, fresh and natural, placed 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: Hydrates the tangzhong roux that gives the dough its soft, tender crumb.
Bread flour: Provides the strength needed for a chewy yet fluffy donut, used in both the tangzhong and the main dough.
Granulated sugar: Adds the right sweetness and helps activate the yeast.
Instant yeast: Gives your donuts that perfect rise, making them light and airy.
Fine sea salt: Balances sweetness and enhances flavor depth.
Whole milk: Contributes richness and tenderizes the dough.
Large egg: Adds structure and moisture to the donut dough.
Freeze-dried strawberry powder: The star ingredient, gives vibrant color and intense strawberry flavor.
Unsalted butter: Enriches the dough, giving it a soft, melt-in-your-mouth texture.
Neutral oil: Essential for frying without overpowering flavors—think canola, vegetable, or avocado oil.
Granulated sugar for strawberry sugar: Coats the sides with a sweet, textured finish.
Powdered sugar: Forms the base of the luscious strawberry glaze that tops each donut.
Room temperature water for glaze: Adjusts the consistency to perfect drip and shine.
Extra freeze-dried strawberries: Adds a crunchy, pretty garnish that hints at the strawberry goodness inside.

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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 parts of making this Strawberry Glazed Donuts Recipe is how easy it is to customize to your taste or dietary needs. Whether you want to amplify the strawberry flavor or tweak the sweetness, there’s plenty of room for creativity!

Vegan Variation: Swap the egg, milk, and butter for plant-based alternatives like flaxseed eggs, almond milk, and vegan butter. While I haven't personally tested it, many bakers find that the texture remains delightfully soft and the strawberry flavor still shines through beautifully.
Seasonal Twist: During summer, I like to add a handful of fresh diced strawberries into the glaze for bursts of fruity freshness. It adds a lovely contrast to the smooth strawberry powder glaze and makes these donuts feel even more special.
Chocolate-Strawberry Combo: Drizzle melted dark chocolate over the glazed donuts for an indulgent finish. I swear it’s an irresistible upgrade, pairing that rich chocolate bitterness with the sweet, tangy strawberry glaze.
Less Sweet Option: If you prefer something less sugary, try halving the powdered sugar in the glaze and dust the tops lightly with powdered freeze-dried strawberry powder instead. This keeps the fruity charm without overwhelming sweetness.

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

A close-up view of two donuts stacked on a white marbled surface, both covered with a shiny pink glaze that drips slightly over the edges. The top donut has a bite taken from it, showing its soft and airy light brown inside with a rough texture. Small red crumb bits are sprinkled on top of the glaze, adding a textured look. In the blurred background, there is a glass container filled with milk, slightly out of focus, giving a cozy feeling. photo taken with an iphone --ar 2:3 --v 7

Step 1: Grinding the Freeze-Dried Strawberry Powder

Start by grinding 1½ bags (1-ounce each) of freeze-dried strawberries into a fine powder using a blender, spice grinder, or food processor. This powder is magic—it infuses the dough with a subtle pink hue and that unmistakable strawberry aroma. Keep the remaining half bag whole for garnish later on.

Step 2: Preparing the Tangzhong

Whisk ¾ cup water and ¼ cup bread flour in a small saucepan. Cook over medium heat, whisking constantly, until it thickens into a smooth paste — this should take about 4 to 5 minutes. The tangzhong helps keep the donuts incredibly soft and fluffy. Transfer it to a bowl and let it cool while you prepare the rest.

Step 3: Mixing the Dough

In your stand mixer fitted with the dough hook, combine 3 cups plus 2 tablespoons bread flour, 2 tablespoons sugar, 1 tablespoon plus ¼ teaspoon instant yeast, and 1 ¼ teaspoons fine sea salt. Add in ⅔ cup whole milk, 1 large egg, and the cooled tangzhong. Mix on low speed for 2 minutes until the dough just begins to come together.

Step 4: Adding the Strawberry Powder and Butter

Sprinkle in ¼ cup freeze-dried strawberry powder and knead until the dough turns a lovely pale pink and is evenly mixed. Then, knead in 5 tablespoons unsalted butter, one tablespoon at a time, making sure each is fully incorporated before adding the next. Increase the mixer speed to 2 and keep kneading for 12 minutes until the dough is silky, smooth, and passes the windowpane test — meaning it stretches thin without tearing. You want a soft and slightly tacky dough.

Step 5: First Proofing and Shaping

Shape the dough into a ball, place it in a clean bowl, cover it loosely, and let it rest for 30 minutes. Meanwhile, prepare 9 parchment squares, about 4 to 5 inches each. After resting, roll your dough on a lightly floured surface to ¾ inch thick. Use a donut cutter to cut out 9 donuts. Reroll the scraps twice to make sure you get the maximum yield. Place each donut on a parchment square on a baking tray, cover loosely, and let them rise until puffy and doubled in size—this will take about 60 to 75 minutes.

Step 6: Heating the Oil and Frying Donuts

When the donuts are halfway through their second rise, heat neutral oil (canola, vegetable, or avocado) in a heavy-bottomed pot to 340°F, maintaining between 330 and 350°F throughout frying. Keep 3 to 4 inches of oil for frying. Working in batches of two, lower the donuts into the hot oil with the parchment still attached, then remove the parchment after 5-10 seconds. Fry each side for about 1 minute and 15 seconds until the donuts turn golden brown with a pale ring in the center. Use a slotted spoon to transfer donuts to a wire rack set over a baking sheet to cool completely.

Step 7: Rolling in Strawberry Sugar

Mix ½ cup granulated sugar with 1 tablespoon freeze-dried strawberry powder in a small bowl. Once the donuts are cooled, roll just the sides of each donut in the strawberry sugar mix for an extra sweet, crunchy coating that complements the glaze perfectly.

Step 8: Making and Applying the Strawberry Glaze

Whisk together 2 cups powdered sugar, 1 to 2 tablespoons freeze-dried strawberry powder (adjust for desired intensity), and 4 to 5 tablespoons room temperature water in a large bowl until smooth and pourable—thick enough to coat the donuts but thin enough to drizzle. Spoon the glaze over the tops, then garnish with a sprinkle of extra freeze-dried strawberries for a beautiful finishing touch. Let the glaze set slightly before digging in!

Top Tip

Mastering the Strawberry Glazed Donuts Recipe is as much about attention to detail as it is about good ingredients. Here are some tips that helped me achieve that perfect soft, pink, and flavorful donut every time.

Consistent Oil Temperature: I learned the hard way that keeping the frying oil steady between 330–350°F is crucial. A thermometer is your best friend here—too hot and the donuts brown too fast, too cool and they soak up oil and get greasy.
Use the Windowpane Test: This little technique ensures your dough is kneaded just right to develop gluten, which means fluffy, elastic donuts instead of dense ones.
Freeze-Dried Strawberry Powder: Grinding your own strawberry powder from freeze-dried strawberries really amps up the fresh fruit flavor. Also, reserving some unground pieces for garnish adds a lovely texture and visual appeal.
Roll Out Thickness: Keeping the dough at about ¾ inch thick before cutting helps the donuts bake and fry evenly, producing that perfect tender crumb inside.

How to Serve Strawberry Glazed Donuts Recipe

A close-up view inside a clear mixing bowl shows a large amount of smooth, light pink dough being mixed by a metal blade. The dough looks soft and stretchy with a few tiny red specks scattered throughout. The metal blade is slightly shiny and positioned in the dough, which clings closely to the sides of the bowl. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

While these strawberry glazed donuts are stunning as is, adding a few extra touches can make them truly irresistible. Try sprinkling some crushed freeze-dried strawberries on top for a crunch and color pop, or dust with a little extra powdered sugar for a delicate finish. Fresh mint leaves or tiny edible flowers can also add a charming, fresh contrast to the sweet glaze.

Side Dishes

These donuts shine beautifully on their own, but pairing them with light and refreshing sides can make your breakfast or brunch spread extra special. Consider serving alongside a bowl of mixed fresh berries or a fruit salad to complement the strawberry flavor. A crisp glass of freshly squeezed orange juice or a creamy latte completes the perfect indulgent morning treat.

Make Ahead and Storage

Storing Leftovers

Got some donuts left over? Store them in a container with a loosely placed lid or cover to allow a bit of airflow. This helps keep the donuts fresh without making the glaze sticky or soggy. They’ll stay tasty for up to two days—perfect for enjoying a midweek treat!

Freezing

If you want to stash some away for longer, freezing is a great option. Freeze the donuts on a baking sheet individually first, then transfer to an airtight container or freezer bag. When properly stored, they keep well for up to 1 month. Just thaw at room temperature before enjoying.

Reheating

To bring frozen or leftover donuts back to life, gently warm them in a 300°F oven for about 5 minutes. Avoid microwaving as it can make the donuts rubbery. Reheating this way refreshes the glaze and keeps the dough tender and fluffy.

Frequently Asked Questions:

Can I use fresh strawberries instead of freeze-dried powder for the Strawberry Glazed Donuts Recipe?

Fresh strawberries have a higher water content, which can affect the dough texture and glaze consistency. Freeze-dried strawberry powder is concentrated and dry, providing intense flavor without altering the dough’s moisture balance, so it’s best to stick with that for this recipe.

How do I know when the donuts are cooked through?

Fried donuts should be golden brown with a pale ring in the center. They will feel light and springy when touched gently. It’s important to fry for about 2 ½ minutes total, flipping halfway, to cook evenly inside and out.

Can I bake these donuts instead of frying?

This recipe is designed for frying to achieve the signature crispy exterior and soft interior. While you could try baking, the texture and appearance will be quite different, and adjustments to baking time and temperature would be needed.

What is the purpose of tangzhong in the dough?

Tangzhong is a cooked flour-water roux that helps retain moisture in the dough. It creates wonderfully soft, fluffy donuts that stay fresh longer, giving that tender crumb characteristic of bakery-style donuts.

Final Thoughts

There’s something magical about homemade donuts, especially when they’re infused with the bright, sweet flavor of strawberries. This Strawberry Glazed Donuts Recipe brings a little bakery magic right to your kitchen — from the tangzhong dough to the gorgeous pink glaze, each step shows love and care. Whether for a special breakfast, brunch, or dessert, I hope these donuts fill your home with joy and warmth. Happy frying and even happier eating!