Strawberry Frosted Donuts.

See these donuts here?

Strawberry Frosted Donuts - baked not fried. And better than a bakery!

Strawberry Frosted Donuts - baked not fried. And better than a bakery!

They’re so simple. Even though they may seem complicated to some, baked donuts are surprisingly one of the simplest things that I make. They take about 20 minutes start-to-finish AND call for very simple ingredients that I usually always have on hand.

I bake my donuts in a donut pan rather than frying.  I’d rather not (1) splatter my entire kitchen with burning hot oil and (2) have a dozen leftover fried donuts laying around my kitchen.  The donut pan was $8 from Target and probably the best $8 investment I’ve ever made.  My Baked Banana Bread Donuts with Dark Chocolate Glaze are a personal favorite.

Do you have a donut pan?  I suggest buying one and start having fun! If you don’t have one and don’t plan to buy one, you may certainly make these donuts into muffins.

So today’s donuts. They’re fun. They’re girly. They’re pink! And they are certainly scrumptious.

These donuts are soft and cakey, but not dry in the slightest- the vanilla greek yogurt and milk keep them very moist. They are also bursting with vanilla flavor. I used Chobani Vanilla 0% greek yogurt, but you may use any vanilla or plain yogurt or even strawberry yogurt – the fat content is up to you. And don’t go skimping on the vanilla extract in these! You’ll want all the vanilla flavor you can get.

I dipped each donut into some homemade strawberry frosting and finished them off with a shower of red sprinkles. I think they kind of look like strawberry poptarts – my favorite kind!

I wanted the donuts to be completely smothered in strawberry frosting, so I dipped them each about 3 times. The thin frosting is so simple – puree 3 strawberries with 1 tablespoon strawberry jam.  Mix in your confectioners’ sugar, adding more and more until you reach the color and thickness you like.  It’s an easy frosting I can see myself making again and again –  I’d love to pair it with a pineapple cupcake of sorts or even drizzle over some banana bread.  Any other ideas? I need an excuse to make it again. 🙂

Strawberry Frosted Donuts - baked not fried. And better than a bakery!

This recipe yields a small batch (only about 6-7 donuts) which I loved. It can easily be doubled or even tripled, though. I think I’m going to triple the recipe next time and bring them into work for my coworkers.  I’m sure they’d love me for bringing in freshly baked homemade donuts on a mundane Monday morning one week. 🙂

Do you have any favorite donut recipes?  Link them up! 🙂

Strawberry Frosted Donuts

Yield: 6-7 donuts

Print Recipe



  • 1 cup all-purpose flour
  • 6 Tbsp sugar
  • 1 tsp baking powder
  • 4 Tbsp Chobani 0% Vanilla Greek Yogurt (or plain or strawberry)
  • 2 Tbsp milk (I used vanilla almond milk)
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 Tbsp unsalted butter, melted

Strawberry Frosting

  • 3-4 strawberries
  • 1 Tbsp strawberry jam
  • 1 - 2 cups confectioners' sugar, sifted
  • red sprinkles, optional


For donuts: Pre-heat oven to 325 degrees. Spray donut pan (or muffin pan) with non-stick spray. Set aside. In a large bowl, mix together flour, sugar, and baking powder. Set aside. In a small bowl, whisk together the yogurt, milk, egg, vanilla, and melted butter. Slowly mix wet ingredients into dry- just until fully combined. Do NOT overmix.

Use a pastry bag fitted with a large round tip (or a Ziploc bag with a corner cut off) to pipe the batter into a 6-donut pan. Fill the donut cavities about 2/3 full.  Bake 8 to 11 minutes until donuts are set and golden brown. They will spring back when touched. Mine took exactly 10 minutes.

Allow to cool slightly before removing from pan, about 5 minutes. Dip donuts into strawberry frosting 1-3 times, depending on how thick you'd like them frosted. Top with sprinkles.

For frosting: Slice strawberries and puree with 1 Tbsp strawberry jam. Slowly stir in 1 cup sifted confectioners' sugar, adding more until you reached the desired consistency and coloring.  I wanted thick frosting, so I added 2 cups. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days.

FREEZING: You may freeze the donuts (glazed or unglazed) for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


I hope everyone had a happy and safe 4th of July! What did you do and/or make for it?  Mine was full of good friends, LOTS of good food (guacamole and strawberry margaritas!), and lots of sparklers. We watched the fireworks over the Baltimore Inner Harbor on my friend Lori’s rooftop deck. 


95 Responses to “Strawberry Frosted Donuts.”

  1. #
    Erikaposted April 18, 2013 at 10:41 pm

    Just ordered at heart-shaped wilton donut pan from and I think these pink donuts will make very pretty hearts! Can’t wait until it comes in the mail so I can try this recipe! 🙂


  2. #
    Noraposted June 14, 2013 at 8:59 pm

    Do you have any ideas for alternatives to this frosting? Since I’m not a big fan of strawberry icing, could I use the chocolate frosting in the other mentioned recipe? Maybe a cinnamon glaze…
    Thanks so much!


  3. #
    Lisaposted September 9, 2013 at 8:26 pm

    If you hate the seeds, could you try straining out the seeds by mashing the mixture with a spoon in a strainer? I’m loving your recipes Sally!
    Here’s a crazy idea, what about this frosting over lemon ricotta cookies???


    • Sallyreplied on September 9th, 2013 at 8:46 pm

      That sounds amazing, Lisa!


  4. #
    Nancyposted April 28, 2014 at 1:54 pm

    Sally-these are so pretty and yummy looking! Of course most of everything you post does. Love your blog and its pretty layout.


    • Sallyreplied on April 28th, 2014 at 3:03 pm

      Thank you Nancy!


  5. #
    Farrahposted May 13, 2014 at 5:30 pm

    I always thought making donuts was super complicated, but this looks very doable! 😀 Thanks so much for sharing the recipe! They look glorious and I need to get my hands on some jam so that I can make em’!


  6. #
    Isabelposted June 27, 2014 at 4:50 pm

    Wonderful recipe! I just made these donuts and only had one problem–getting the frosting as thick as yours. I must have added at least 3 cups of powdered sugar and it’s still more of a glaze. I’ve coated the donuts more than five times and it’s still transparent. Still very tasty though! I am sure there’s something I can do differently next time to get it thicker. Even if the recipe is perfect, some of us just aren’t as skilled and need to try it a couple times.
    I love your blog! You always have spot-on, delicious recipes. Yesterday I made your inside out chocolate chip cookies and they are perfect. I am going to try to make a recipe from your blog every day, Julie and Julia style.


    • Sallyreplied on June 28th, 2014 at 1:20 pm

      Hey Isabel! So happy you enjoy my recipes. I’m glad you love my blog too, it means a lot! The “Frosting” is suppose to be a little thin, like a glaze. I call these “frosted” because that’s how donut shops refer to them. Try leaving out the milk/cream – sounds like your strawberries are extra juicy!


  7. #
    Maricelaposted September 24, 2014 at 10:32 pm

    Love your recipes. How do I store these once baked? Thanks


    • Sallyreplied on September 25th, 2014 at 2:15 pm

      Donuts are best served immediately. Leftovers keep well covered tightly at room temperature or in the refrigerator for up to 2 days.


  8. #
    Diegoposted October 27, 2014 at 11:07 pm

    your recipe worked great and its very natural, The only issue I am having is that most of the people said the frosting is just too sweet. ( Which is kinda obvious if you see that its 99% sugar). Now the question is… any idea to reduce the sweetness? lemmon? salt? butter? nothing? all?

    Thank you so much!


    • Sallyreplied on October 28th, 2014 at 4:33 pm

      A squeeze of lemon will help! Or a pinch of salt.


  9. #
    joposted December 11, 2014 at 12:29 am

    This may be a stupid question but I love the flavors and don’t have a donut pan. Do you think would be okay to make this in a muffin pan?


    • Sallyreplied on December 11th, 2014 at 7:40 am

      Absolutely! The bake time will be around 15-17 minutes. Maybe a little more.


      • joreplied on December 11th, 2014 at 5:16 pm

        Thank you for your prompt reply! It’s much appreciated. Have a great day!

  10. #
    Carlaposted February 6, 2015 at 9:39 am

    Hello Sally!!!

    My sister and I adore you! I had a question about these amazing looking donuts. Since Valentine’s Day is coming up I wanted to make them but I really want to use Strawberry Milk (my sister’s kids love it). How can I incorporate that into these donuts to maximize the flavour of the strawberry milk?



    • Sallyreplied on February 6th, 2015 at 3:38 pm

      Hi Carla, you can use strawberry milk in the donut batter.


  11. #
    Annieposted July 12, 2015 at 12:52 pm

    Hey Sally! These look wonderful! However, I am allergic to gluten. If you were to make them gluten-free, could you swap the flower for gluten-free or rice flower? Thanks for all you do!


    • Sallyreplied on July 12th, 2015 at 6:26 pm

      You can try a gluten free flour! To be honest, I know little about gluten free baking.


    • jenreplied on November 6th, 2015 at 12:58 pm

      I do all gluten free baking and you can substitute gluten free baking mix (such as pamelas) and wow they are amazing.


  12. #
    Rainposted July 24, 2015 at 11:17 pm

    Hey Sally! I don’t have any strawberries (and I didn’t find any in the market yesterday), so can I possibly make the frosting without strawberries? Maybe only with jam? 


    • Sallyreplied on July 25th, 2015 at 8:57 am

      Jam would work, yes!


  13. #
    Nikiposted January 22, 2016 at 3:29 pm

    I just made these, they’re so good and crazy adorable! I used rainbow sprinkles, jimmies,  stars and  hearts, it sort of looks like the lisa frank factory came to my house! My kid is going to LOVE them! 
    I’ve used 4 of your recipes recently(not all donuts) and they have all been a huge hit! 


    • Sallyreplied on January 22nd, 2016 at 5:20 pm

      Ha! I love it! I was a lllll about lisa frank in grade school 🙂 Your donuts sound perfect.


  14. #
    Julia Demingposted February 5, 2016 at 3:35 pm

    Hi Sally, I am about to make these donuts, I wanted to know about how many calories are in one donut?


  15. #
    Marciposted March 25, 2016 at 8:54 am

    Hi Sally! Do the eggs and yogurt need to be at room temperature, or can they be straight from the fridge? Making these for Easter brunch this weekend and can’t wait. Thank!! 


    • Sallyreplied on March 26th, 2016 at 9:49 am

      room temperature is best!


  16. #
    Lisaposted August 28, 2016 at 9:25 pm

    My daughter wants a Donut Cake for her birthday. Could this recipe be used in the Giant Donut Pan?


    • Sallyreplied on August 29th, 2016 at 2:29 pm

      I don’t think there is enough batter for it. What about using a yellow cake recipe and adding glaze?


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