Strawberry Frosted Donuts

See these donuts here?

strawberry frosted donuts with pink sugar on a cooling rack

strawberry frosted donuts with pink sugar on a cream plate with sliced strawberries

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!

2 images of strawberry frosted donuts with pink sugar on a cooling rack and donuts on a cream plate with sliced strawberries

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 with pink sugar on a cooling rack

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! 🙂

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strawberry frosted donuts with pink sugar on a cooling rack

Strawberry Frosted Donuts

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 6-7 donuts
  • Category: Donuts
  • Method: Baking
  • Cuisine: American


Soft, cakey, and moist homemade donuts are baked not fried, and topped with strawberry frosting!



  • 1 cup all-purpose flour (spoon & leveled)
  • 6 Tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 4 Tablespoons vanilla Greek yogurt (or plain or strawberry)
  • 2 Tablespoons milk (I used vanilla almond milk)
  • 1 egg
  • 1/2 teaspoon pure vanilla extract
  • 1 Tablespoon unsalted butter, melted

Strawberry Frosting

  • 34 strawberries
  • 1 Tablespoon strawberry jam
  • 12 cups confectioners’ sugar, sifted
  • optional: red sprinkles


  1. Make the donuts: Preheat oven to 325°F (163°C). 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.
  2. 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.
  3. 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.
  4. Make the 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.


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

Keywords: strawberry frosted donuts


Comments are closed.

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

    1. Thank you Nancy!

  2. 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’!

  3. 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.

    1. 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!

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

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

  5. Sally,
    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!

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

  6. 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?

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

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

  7. 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!

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

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

  8. 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? 

    1. Jam would work, yes!

  9. 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! 

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

      1. Hey Sally! I too enjoy your blog and have tried several recipes! Would using regular plain yogurt instead of Greek change the recipe much? Could/should I add more vanilla extract to replace the vanilla flavor of the yogurt?

      2. Hi, Amanda! You can certainly use regular plain yogurt, and no need to add additional vanilla extract. Let me know how you like this recipe!

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

  11. 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!! 

    1. room temperature is best!

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

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

  13. Hi Sally, 

    These look amazing! Was wondering what the baking time would be for a mini donut pan? Thanks! 

  14. My son bought me a donut pan for Mother’s Day and I finally got around to trying this recipe. Strawberry frosted are his favorite! This recipe was so super easy that I instantly made another batch! And so yummy! Definitely making them again and looking forward to trying your other donut recipes!

  15. Made a trial run tonight for my daughter’s upcoming birthday party (She requested a donut tower cake, but wants to make the donuts ourselves.) and we all thought they were really yummy! We’ll double it for the party!

  16. Hi Sally,

    I tried these tonight and they ended up a disaster.. I’ve been a fan of your blog and tried many of your recipes and this is the first time that I failed.. I checked if put the correct amount of ingredients and it looks correct. The batter was very difficult to mix with a spatula so I had to do with my hands and it was like biscuit dough with a melted butter inside.. any idea what went wrong? I wasnt able to pipe it as it was so heavy

    1. Hi Emmi, Did you make any ingredient substitutions? The batter should me more like a cake batter than a biscuit dough. My best tip is to make sure you measure the flour correctly. Spoon and level your flour – scooping it can cause you to have up to 150% more!

  17. Brooke Teeter-Stocz says:

    Have you ever made this as a strawberry cake donut, with strawberries inside? Similar to a blueberry cake donut.

  18. Hi! I really want to make this during quarantine as a treat but I only have a mini donut pan. Can I make these in that? If so, how long should I leave it in the oven?

    1. Hi Brigid, You can make these in a mini donut pan but I’m unsure of the bake time.

  19. Erika Robinson says:

    Hi. Can you use a silicon donut pan? If a metal non-stock, do you need to grease?

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