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.
This recipe yields a small batch (only about 6-7 donuts) which I loved. It can easily be doubled or even tripled, though.Print
Strawberry Frosted Donuts
- 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
- 3–4 strawberries
- 1 Tablespoon strawberry jam
- 1 – 2 cups confectioners’ sugar, sifted
- optional: red sprinkles
- 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.
- 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.
- 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.
- 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
Reader Comments & Reviews
Easy to make with things I had on hand. The frosting ratio for 6 donuts seemed excessive, so I started with just the pureed jam and strawberries and added about 1 1/2 cups of powdered sugar and thinned with about 2 teaspoons of almond milk. I still had about 1/3 of a cup of frosting left. Next time I will just “eyeball” everything. Nice fluffy donut.
I can’t wait to make these!! But I do have one question… I do not have a donut pan. Do you have a recommendation?
Hi Jaylee, You can make these in a muffin pan. The bake time will be around 15-17 minutes. Maybe a little more.
Hello, I’m new here, may I know if I can substitute Greek yoghurt to any kind of plain yoghurt?
Hi Melanie, yes, you can use a full fat plain yogurt (or flavored, if you like that particular flavor) instead.
I’m a huge fan of all your recipes – haven’t met one I didn’t like… The donuts themselves turned out pretty tasty. The baggy trick was genius. But the frosting/glaze was a disaster. With two cups of sugar, it never thickened nicely, and it never set either. but worse, the delicate strawberry flavor was overpowered with a metallic, chalky sweetness I can only assume was bad or cheap powered sugar?? My kids devoured them anyway. Any idea what can cause that?
Hi Anonna, it could certainly be the brand of confectioners’ sugar that you used. Some simply don’t taste as good as others. If you’d like a thinner glaze, feel free to cut back on the amount of confectioners’ sugar next time. Sifting it could also help to reduce any lumps that may be causing it to not set as nicely. Thanks so much for giving these donuts a try — we’re glad your kids enjoyed them!
Hi. Can you use a silicon donut pan? If a metal non-stock, do you need to grease?
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?
Hi Brigid, You can make these in a mini donut pan but I’m unsure of the bake time.
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!!
room temperature is best!
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!
Ha! I love it! I was a lllll about lisa frank in grade school 🙂 Your donuts sound perfect.
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?
Jam would work, yes!
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!
You can try a gluten free flour! To be honest, I know little about gluten free baking.
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?
Absolutely! The bake time will be around 15-17 minutes. Maybe a little more.
Love your recipes. How do I store these once baked? Thanks
Donuts are best served immediately. Leftovers keep well covered tightly at room temperature or in the refrigerator for up to 2 days.
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.
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!
Looks beautiful I do not have a donut pan but was wondering if anyone used a muffin pan and how many it makes and if they came out well. Thank you
Can you make these into donut holes?
Hi Pamela! Yes, you may make them in a mini-muffin pan into little donuts. They will bake up and look semi-roundish, a lot like my recent Pumpkin Mini Muffin Donut Holes:
Let me know if you make them! Enjoy 🙂
Beautiful donuts! I’ll have to pick up one of those donut pans; totally great idea!
Thank you, enjoy