Fifteen Spatulas

Fresh Strawberry Glazed Baked Doughnuts

Baked Doughnuts with Fresh Strawberry Glaze Recipe @fifteenspatulas

When my mother-in-law got me a doughnut pan last Christmas, my first thought was: OH NOOOO.

Quickly followed by a: OH YESSSSS!!!

I mean, when my husband got me a deep fryer two Christmases ago, that only meant trouble.

But baked doughnuts?

I’m going to eat doughnuts anyway, so if they’re baked instead of deep fried, all the better.

Baked Doughnuts with Fresh Strawberry Glaze Recipe @fifteenspatulas

When I got my pan, I was pretty excited to try one of the many baked donuts recipes I had seen all over the internet. I finally settled on a baked chocolate doughnut recipe from a very popular baking blog…and well, let’s just say I was MAJORLY underwhelmed, as were my husband and two friends.

I thought, if this is what baked doughnuts taste like, then I only want the deep fried variety. I’m all for baking things if it tastes awesome and cuts calories too, but not at the expense of deliciousness.

Baked Vanilla Doughnuts with Fresh Strawberry Glaze Recipe

Well, the other day I came across this recipe on Saveur and I thought maybe it was time for another try. Especially since strawberries are coming into season right now and my fridge is full of them.

Now I can happily say that yes, baked doughnuts can be just as good or even BETTER than deep fried doughnuts.

These doughnuts are darned good plain, but with the fresh strawberry glaze…oh my. I’ve made them three times this week. You know, to make up for lost time with my doughnut pan. I hope you try them!

Start by combining your four dry ingredients, which includes flour, sugar, baking powder, and salt:

Baked Cake Doughnuts with Fresh Strawberry Glaze Recipe

Then combine grapeseed oil, milk, an egg, vinegar, and vanilla:

Baked Cake Doughnuts with Fresh Strawberry Glaze Recipe

Whisk and mix the dry and wet ingredients together to make a doughnut batter:

Easy Baked Cake Doughnuts with Fresh Strawberry Glaze Recipe

And evenly distribute the doughnut batter in a six-well doughnut pan:

Fresh Strawberry Glazed Donuts Recipe

13 minutes in the oven, let them cool, and they’re ready to be glazed:

Fresh Strawberry Glazed Doughnuts Recipe

Cut up some fresh strawberries and stick them in food processor to puree.

Then add confectioners sugar to the fresh strawberry puree until a light pink glaze forms:

Fresh Strawberry Glazed Doughnuts Recipe

And now, let each doughnut faceplant into this fresh strawberry glaze:

Fresh Strawberry Glazed Doughnuts Recipe


Fresh Strawberry Glazed Doughnuts Recipe Breakfast

Note that these doughnuts will soak up the glaze as they sit, which I LOVE.

Fresh Strawberry Glazed Doughnuts Recipe Breakfast

I intentionally put in extra egg to the batter so the crumb is very tender, airy, and spongy.

Enjoy my friends! And this is the doughnut pan that I use. Happy baking!

Strawberry Glazed Baked Doughnuts

Yield: 6 doughnuts, but recipe can be doubled


2.5 oz all purpose flour (1/2 cup)
6 tbsp sugar
1/4 tsp baking soda
1/4 tsp salt
1/3 cup grapeseed oil (can also use canola)
1/4 cup milk (I use Skim)
1 large egg
1/2 tsp vinegar
1/4 tsp vanilla extract
1/2 cup chopped fresh strawberries, to end up with 1/4 cup puree
6 oz confectioners sugar (1.5 cups)
butter or oil for greasing the pan


Preheat the oven to 350 degrees F. Grease a 6-well donut pan with butter or oil.

In a medium bowl, whisk to combine the flour, sugar, baking soda, and salt. Set aside.

In another bowl, whisk to combine the grapeseed oil, milk, egg, vinegar, and vanilla extract. Add this liquid to the dry ingredients and whisk until the two are *just* combined. It's okay if the batter is lumpy, as you don't want to overstir and make the donuts tough.

Evenly divide the batter into the six donut wells, which is about 2.5 tbsp per well. Bake for 13 minutes until a toothpick inserted into one of the donuts comes out cleanly (or rather, without any wetness).

Let the donuts cool while you prepare the strawberry glaze.

Puree the fresh strawberries in a food processor or blender until smooth. Pour this into a low bowl and whisk in the confectioners sugar a little bit at a time, until fully absorbed. Dip the cooled donuts into the strawberry glaze, and devour! Note that the donuts will absorb the glaze because they are so airy, and I love that about them! Enjoy.

Recipe adapted from Fonuts, as featured in Saveur

Disclosure: this post contains an affiliate link.

Leave a comment:


  1. Judit & Corina @WineDineDaily posted on February 21, 2014 at 5:18 pm (#)

    They look absolutely delicious and beautiful! We both adore doughnuts and now we are inspired to make some soon in a pan like yours. Thank you:)

    • Joanne Ozug replied on February 23rd, 2014 at 12:05 pm

      Thanks Judit & Corina, hope you get to try them!

  2. Nancy Marcanti posted on February 21, 2014 at 11:11 pm (#)

    These made my mouth water. Your pictures are wonderfully creative and make everything you post look yummy! I decided I needed a donut pan in order to try these. I checked out the Amazon site and found it interesting that the 12 count pan was about $3 less than the 6 count pan. I decided to go for the larger pan and double your recipe, just more goodness to enjoy. The problem is waiting for the pan to arrive. In the meantime I’ll be dreaming about that lovely strawberry glaze!

    • Joanne Ozug replied on February 23rd, 2014 at 12:06 pm

      Hi Nancy, that’s interesting! Sometimes Amazon pricing just doesn’t make sense, haha. Hope you enjoy the recipe once your donut pan arrives!

  3. Mimi @ Culinary Couture posted on February 22, 2014 at 12:03 am (#)

    I just used my donut pan for the first time this week and now I’m thinking of all the different donut flavors I could try! These are next on my list!

    • Joanne Ozug replied on February 23rd, 2014 at 12:07 pm

      Oh how fun! Hope you’re enjoying baking up different recipes with it.

  4. Rochelle @ Oh So Sweet Baker posted on February 22, 2014 at 5:33 am (#)

    Yum yum, fresh and fruity. I’m totally with you on the fried donuts, I love thechewy texture but I must give these a try!

    • Joanne Ozug replied on February 23rd, 2014 at 12:07 pm

      Thanks Rochelle!

  5. Gail Springsteen posted on February 22, 2014 at 8:15 pm (#)

    Are they good plain? Or with a chocolate glaze? Does the glaze really sink into the donut a lot? They surely sound easy to make!

    • Joanne Ozug replied on February 23rd, 2014 at 11:55 am

      Hi Gail, they are good plain, but it will taste like ring-shaped cake without any glaze, so I do recommend a glaze of some sort. Haven’t tried it with chocolate but don’t see why not. I bet it would be good!

  6. Vicki Bensinger posted on February 24, 2014 at 10:52 am (#)

    Joanne these look amazing! You had me drooling the second I laid my eyes on that strawberry icing.

    I use to make baked donuts when I worked p/t at SurLaTable. They’re incredibly easy and so tasty. I love this recipe. I will have to save it to try.

  7. Laura @ Laura's Culinary Adventures posted on February 24, 2014 at 12:37 pm (#)

    What a beautiful color! The texture looks light and airy too! This makes me really excited for strawberries!

  8. Danielle @ posted on February 24, 2014 at 4:46 pm (#)

    Oh goodness, these doughnuts look amazing! I can’t wait to try that strawberry glaze!

  9. Gaby posted on February 24, 2014 at 10:26 pm (#)

    This is my kind of donut and that glaze sounds over the top delicious!

  10. Stephanie @ Macaroni and Cheesecake posted on February 25, 2014 at 2:41 pm (#)

    These look amazing! Especially with the fresh strawberry glaze!!

  11. Christina posted on February 26, 2014 at 3:27 am (#)

    Looks Yummy

    I was just wondering what is the purpose of the Vinegar?


    • Joanne Ozug replied on March 1st, 2014 at 9:43 am

      Hi Christina, vinegar is an acid, and it reacts with the baking soda to create lift.

  12. whitney posted on June 27, 2014 at 6:05 pm (#)

    Baked donuts are awesome. I have a chocolate glazed one that has coffee in the glaze, applesauce donuts etc. I would rather have baked than fried they are healthier for you, and you don’t have to stand over the oil and make sure you don’t burn the donuts.

  13. Anna Coughlan posted on July 12, 2014 at 8:28 pm (#)

    Hi Joanne,

    I recently watched an episode of MasterChef where they made their own donuts (fried). One of the contestants freaked out because she didn’t have enough yeast. Is there a particular reason why your recipe doesn’t use yeast? Is it a fried vs. baked thing or something else?


    • Joanne Ozug replied on July 14th, 2014 at 8:11 am

      Hi Anna, there are two main kinds of doughnuts, yeast doughnuts and cake doughnuts. These are the cake variety =)

  14. fatima posted on July 15, 2014 at 5:21 am (#)


    • Joanne Ozug replied on July 16th, 2014 at 8:28 am

      Glad you enjoyed the doughnuts, Fatima!

  15. Sheryl posted on September 23, 2014 at 5:12 am (#)

    Hi Joanne, I’ve tried this recipe this morning. The doughnut was good. Just had a problem with the glaze. It sits and absorbed by the doughnuts which destroys the texture :(( I was hoping I could make my son happy before he goes to school but sadly the glazed didn’t turned out well. 
    Just some clarification though, it calls for 1.5 (roughly 1 and a half cup of confectioner of sugar ryt?) well, I tried to change it by 1/2 cup only thinking it’s too much sweet for us. Don’t you think this causes the glaze to fail? 
    Btw I’ve made your pretzels and my eldest and hubby likes it. Recipe was for keeps. Thanks!

    • Joanne Ozug replied on September 24th, 2014 at 12:41 pm

      Hi Sheryl, I understand what you’re talking about. Because this is a really light and spongy cake-style doughnut, the glaze will sink in gradually as it sits. The confectioner’s sugar gives it a stiffer texture, so reducing it would make it thinner, but, if you want something that doesn’t sink in, you’d need to do something thicker, like dipping in chocolate. Hope that helps. Glad you enjoyed the pretzels!

  16. dasha panigrahi posted on February 19, 2015 at 7:00 pm (#)

    That looks soooo good, I wish I copuld make this, I just bked somethingmyself, I made bluberry strusel muffins,so irresistable, you hav to try them. Bye! :)

  17. Sara posted on March 4, 2015 at 9:56 am (#)

    These were fantastic! I didn’t make the strawberry glaze because we don’t have any at the moment. And, I don’t have a donut pan, instead i piped the batter into my greased mini bunt pan, they came out looking like fancy donuts! I also made a vanilla glaze and a chocolate dipping ganache and my boyfriend loved the donuts! Thank you so much for this recipe! It’s definitely going to be my go-to from now on.

  18. Jolie posted on April 23, 2015 at 9:27 am (#)

    Hi ,
    I was wondering what other types of oils can you use to bake these beauties?

    • Joanne Ozug replied on May 7th, 2015 at 12:23 pm

      Hi Jolie, sorry I missed your comment previously. I only know of neutral oils that you can do here, like canola, grapeseed, vegetable, and so on. As far as something like a coconut oil for instance, I don’t know how that would turn out, but I think it would probably be okay.

  19. Connie posted on April 29, 2015 at 12:33 am (#)

    Can the donuts be dipped in the glaze ahead of time or only right before serving? Thank you!

    • Joanne Ozug replied on May 3rd, 2015 at 10:07 pm

      Hi Connie, since these are really cakey doughnuts, they soak up the glaze pretty quickly. I recommend right before serving.

  20. sara posted on June 7, 2015 at 8:12 am (#)

    We made these donuts yesterday morning and they were AWESOME! I have a mini donut pan and they were super cute. :) I love the strawberry glaze!

    • Joanne Ozug replied on June 10th, 2015 at 9:35 am

      YAY!! A mini doughnut pan sounds great for this =)

  21. Ashley posted on June 9, 2015 at 2:55 am (#)

    I didn’t have any strawberries but great recipe! They were good plain. Can’t wait to try them with the strawberry glaze.

    • Joanne Ozug replied on June 10th, 2015 at 9:36 am

      Happy to hear you enjoyed them!