Soft & Fluffy Strawberry Frosted Donuts with Creamy Pink Frosting

There’s something special about biting into a soft, fluffy donut topped with smooth, creamy strawberry frosting. The bright berry flavor and sweet pink glaze make each bite feel like a treat.

This homemade version tastes fresher and more real than anything from a box or bakery shelf. You control the ingredients, the sweetness, and that bold strawberry flavor.

No artificial aftertaste. Just soft donuts and creamy frosting made from scratch.

They’re perfect for birthdays, brunch spreads, Valentine’s Day, or a simple weekend baking project. You can bake them for an easy, lighter option or fry them for a classic bakery-style finish.

If you’ve never made donuts at home, don’t worry. I’ll guide you step by step so you can create beautiful strawberry frosted donuts with confidence.

Why You’ll Love These Strawberry Frosted Donuts

Soft and Fluffy Texture

These donuts bake up light, tender, and perfectly soft. The batter comes together quickly and stays moist without feeling heavy.

When mixed gently and baked just until done, the crumb stays fluffy with a delicate bite.

Each donut holds its shape but still feels soft when you press it. That balance is what makes them taste bakery-quality, even though they’re made in your own kitchen.

Real Strawberry Flavor (No Artificial Taste)

The frosting gets its flavor from real strawberries, not artificial syrup. You can use fresh berries or freeze-dried strawberries for a stronger taste.

Both options give a natural sweetness and a bright berry finish.

You’ll notice the difference right away. The flavor is clean, fresh, and slightly tangy. It tastes like strawberries, not candy.

Beautiful Pink Frosting

The frosting naturally turns a soft pink from the berries. It looks cheerful and inviting without needing extra coloring.

If you want a deeper shade, you can add a small drop of food coloring, but it’s completely optional.

That glossy pink top makes these donuts stand out on a serving plate. They look festive, polished, and ready for any celebration.

Easy to Make at Home

You don’t need special equipment beyond a donut pan or basic frying tools. The batter mixes in one bowl for dry ingredients and one for wet, then comes together in minutes.

The steps are simple and beginner-friendly. If you can mix and pour, you can make these. I’ll guide you through each part so nothing feels confusing.

Customizable for Any Occasion

These donuts are easy to adapt. Add rainbow sprinkles for birthdays. Drizzle melted chocolate over the frosting for a chocolate-strawberry twist.

Sprinkle crushed freeze-dried strawberries on top for extra flavor and texture.

You can keep them simple or dress them up. Either way, they’ll look beautiful and taste even better.

Ingredients You’ll Need

For the Donuts

• 2 cups (250 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup (150 g) granulated sugar
• 2 large eggs (room temperature)
• ¾ cup (180 ml) milk or buttermilk
• ¼ cup (60 ml) melted butter (or neutral oil)
• 2 teaspoons vanilla extract

For the Strawberry Frosting

• ½ cup fresh strawberries, finely pureed
  or 2 tablespoons freeze-dried strawberry powder
• 1½ cups (180 g) powdered sugar, sifted
• 2 tablespoons (30 g) unsalted butter, softened
• 1–2 tablespoons heavy cream or milk (adjust for consistency)
• ½ teaspoon vanilla extract
• 1–2 drops pink food coloring (optional)

Ingredient Notes & Substitutions

Small ingredient changes can make a big difference. Below are clear, practical swaps so you can adjust this recipe with confidence.

Can I Use Frozen Strawberries?

Yes, you can use frozen strawberries for the frosting. Thaw them completely first, then drain any excess liquid. Too much moisture can thin out the frosting.

After draining, blend or mash them into a smooth puree. If the puree seems watery, simmer it gently for a few minutes to reduce and thicken it. Let it cool before mixing into the frosting.

For a stronger flavor without extra liquid, freeze-dried strawberries are still the best option.

Can I Make Them Dairy-Free?

Yes. Swap the milk with almond milk, oat milk, or any unsweetened plant-based milk. If using buttermilk in the recipe, mix ¾ cup plant milk with 2 teaspoons lemon juice or vinegar and let it sit for 5 minutes.

Replace the butter with melted coconut oil or a neutral vegetable oil. For the frosting, use dairy-free butter and plant-based milk.

The texture will stay soft and tender when measured correctly. Just avoid overmixing the batter.

Substitute for Eggs?

If you need an egg substitute, you have a few reliable options:

• Flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let it sit for 5 minutes. (Use 2 flax eggs for this recipe.)
• Unsweetened applesauce: Use ¼ cup per egg.
• Plain yogurt (dairy-free or regular): ¼ cup per egg.

Flax eggs provide better structure. Applesauce makes the donuts slightly more dense but still moist. Choose based on what you have available.

Can I Use Strawberry Jam Instead of Fresh Strawberries?

Yes, but with care. Use a thick jam, not a runny one. Start with 2–3 tablespoons and reduce the powdered sugar slightly to balance the sweetness.

Jam will make the frosting sweeter and less fresh-tasting than real berries. If possible, add a small squeeze of lemon juice to brighten the flavor.

Fresh or freeze-dried strawberries still give the best natural taste and color.

Best Flour Options

All-purpose flour works best for soft, fluffy donuts. It gives structure without making them dense.

If you want a lighter texture, you can use cake flour in the same amount. The donuts will be slightly softer.

For gluten-free baking, use a 1:1 gluten-free baking flour blend that contains xanthan gum. Measure carefully and avoid packing the flour into the cup. Too much flour is the most common reason donuts turn out dry.

Simple swaps work well when measured correctly. Stick to the ratios, and your donuts will still come out soft and flavorful.

Step-by-Step Instructions

Follow each step in order. Take your time. A simple technique is what gives you soft donuts and smooth frosting.

Step 1: Prepare the Donut Batter

Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease your donut pan with oil or nonstick spray. This prevents sticking and helps the edges bake evenly.

Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, salt, and sugar. Whisking evenly distributes the baking powder so the donuts rise properly.

Make sure there are no lumps before moving on.

Mix the Wet Ingredients

In a separate bowl, whisk the eggs, milk (or buttermilk), melted butter (or oil), and vanilla extract. The mixture should look smooth and fully combined.

Room temperature ingredients blend more easily and create a smoother batter.

Combine Gently

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined.

Do not overmix. The batter should be thick but smooth. Overmixing can make the donuts dense instead of fluffy.

Step 2: Bake the Donuts

Fill the Donut Pan

Spoon the batter into the prepared donut pan, filling each cavity about ¾ full. For cleaner edges, you can pipe the batter using a piping bag or zip-top bag with the corner cut off.

Avoid overfilling. The donuts need space to rise.

Bake Time & Temperature

Bake at 350°F (175°C) for 10–12 minutes. The donuts are done when they spring back lightly when touched or when a toothpick inserted comes out clean.

Do not overbake. A few extra minutes can dry them out.

Cooling Instructions

Let the donuts cool in the pan for 5 minutes. Then carefully transfer them to a wire rack.

They must cool completely before frosting. Warm donuts will melt the frosting and make it runny.

Step 3: Make the Strawberry Frosting

Prepare the Strawberry Puree or Powder

If using fresh strawberries, blend them into a smooth puree. If it looks watery, simmer it gently for a few minutes to thicken, then let it cool fully.

If using freeze-dried strawberries, crush them into a fine powder. This gives a strong flavor without adding extra liquid.

Beat the Butter

In a medium bowl, beat the softened butter until smooth and creamy. This creates the base for a fluffy frosting.

Make sure the butter is soft, not melted.

Add Powdered Sugar

Gradually add the powdered sugar while mixing. Add it in batches to avoid lumps and to keep the texture smooth.

Mix until fully combined.

Adjust Consistency

Add the strawberry puree (or powder) and vanilla. Then add 1 tablespoon of cream or milk at a time until the frosting is smooth and spreadable.

If it’s too thin, add more powdered sugar. If it’s too thick, add a small splash of milk. The frosting should coat the back of a spoon without dripping too fast.

Step 4: Frost the Donuts

Dip vs Spread Method

For a smooth, even finish, dip the top of each donut into the frosting and lift it straight up. Let excess frosting drip off.

If you prefer more control, use a spoon or offset spatula to spread the frosting on top.

Add Sprinkles or Toppings

While the frosting is still wet, add sprinkles, crushed freeze-dried strawberries, or a light chocolate drizzle.

Toppings stick best before the frosting sets.

Let the Frosting Set

Place the frosted donuts back on the wire rack and allow them to sit for 15–20 minutes. This helps the frosting firm up and creates a clean finish.

Once set, they’re ready to serve. Soft, fluffy, and perfectly pink.

Tips for Perfect Strawberry Donuts

Don’t Overmix the Batter

Mix the batter just until the dry ingredients disappear. A few small lumps are completely fine.

Overmixing develops too much gluten, which makes donuts dense instead of soft. Stir gently and stop as soon as everything is combined. Light mixing equals light texture.

Use Room Temperature Ingredients

Room temperature eggs and milk blend more smoothly into the batter. This helps create an even texture and better rise in the oven.

Cold ingredients can cause the melted butter to firm up too quickly. That leads to uneven mixing. Let your ingredients sit out for about 20–30 minutes before baking.

Let Donuts Cool Completely Before Frosting

Warm donuts will melt the frosting and cause it to slide off. Even slightly warm tops can thin out your glaze.

Place the baked donuts on a wire rack and allow them to cool fully. This step keeps the frosting thick, smooth, and easy to control.

How to Get Smooth Frosting

Sift the powdered sugar before mixing to remove lumps. Beat the butter until creamy before adding sugar. These two steps prevent a grainy texture.

Add liquid slowly. A small splash of milk or cream at a time gives you control over consistency. The frosting should be thick enough to coat the donut but soft enough to spread easily.

If needed, mix for an extra minute to make it silky and even.

How to Intensify Strawberry Flavor

For a stronger flavor, use freeze-dried strawberry powder instead of fresh puree. It adds bold taste without thinning the frosting.

If using fresh strawberries, simmer the puree briefly to concentrate the flavor before cooling and mixing it in. A tiny squeeze of lemon juice can also brighten the berry taste without making it sour.

Taste as you go. Adjust gently. Strong strawberry flavor comes from balance, not excess.

Variations to Try

Once you’ve mastered the base recipe, you can easily switch things up.

These variations let you adjust flavor, texture, and presentation without changing the core method.

Chocolate-Dipped Strawberry Donuts

After the strawberry frosting sets, dip half of each donut into melted dark or milk chocolate. Let the excess drip off, then place them back on a rack to firm up.

The rich chocolate balances the sweet berry flavor. For a cleaner finish, allow the strawberry layer to fully set before dipping.

You can also drizzle chocolate over the top instead of fully dipping for a lighter touch.

Strawberry Glaze Instead of Buttercream

If you prefer something lighter, skip the butter and make a simple glaze. Mix powdered sugar with strawberry puree or strawberry powder and just enough milk to create a pourable consistency.

The glaze should flow smoothly off a spoon but not look watery. Dip the donuts and let them sit until the surface firms up. This option gives a thinner, shiny finish and a slightly lighter bite.

Filled Strawberry Donuts

For a bakery-style twist, skip the hole and bake the batter in a muffin pan instead. Once cooled, use a piping bag fitted with a small round tip to fill the center with strawberry jam or thick strawberry puree.

Insert the tip into the side and gently squeeze until you feel resistance. Then frost or glaze the top as usual. This creates a soft donut with a sweet surprise inside.

Vegan Strawberry Donuts

To make them vegan, use plant-based milk, dairy-free butter, and a flax egg substitute. The texture stays soft when measured correctly.

Avoid overmixing, since vegan batters can become dense if handled too much. For the frosting, use dairy-free butter and adjust with plant milk as needed. The flavor remains rich and balanced.

Air Fryer Version

If you prefer not to use the oven, you can cook the donuts in an air fryer. Pipe the batter into lightly greased silicone donut molds that fit inside your air fryer basket.

Cook at 340°F (170°C) for about 6–8 minutes, checking for doneness early. They should spring back lightly when touched. Let them cool fully before frosting.

The air fryer gives a slightly crisp edge while keeping the inside soft.

Storage & Make-Ahead Tips

These strawberry frosted donuts are best the day they’re made, but you can store them properly to keep them soft and fresh.

If you plan to eat them within 24 hours, place them in an airtight container and keep them at room temperature, away from direct heat or sunlight; this prevents the frosting from sweating and the donuts from drying out.

For longer storage, refrigerate them in a sealed container for up to 3 days, but allow them to come to room temperature before serving so the texture softens again.

If you want to freeze them, freeze the unfrosted donuts in a single layer until firm, then transfer them to a freezer-safe bag or container for up to 2 months; thaw at room temperature and frost fresh for the best finish.

If you must freeze them already frosted, place them on a tray to freeze solid first so the topping doesn’t smudge.

To reheat, warm unfrosted donuts in the microwave for about 8–10 seconds or in a low oven at 300°F (150°C) for 5 minutes until just soft; avoid overheating, as that can dry them out.

Once warmed, add frosting if needed and enjoy them as if they were freshly made.

Final Thoughts

These strawberry frosted donuts are soft, fresh, and full of real flavor. If you’ve been wanting to try homemade donuts, this is a great place to start.

Bake a batch, frost them generously, and make them your own. Then come back and leave a rating or share how they turned out. Your feedback helps others and makes this baking space even better.

Serve them with a hot cup of coffee, a cold glass of milk, or add them to your next brunch spread. However you enjoy them, make it sweet and simple.

FAQs

Can I fry these instead of baking?

This batter is designed for baking, so it’s softer than traditional fried dough.

If you want to fry them, use a yeast-based donut dough instead. Fry at 350°F (175°C) until golden on both sides.

Why are my donuts dry?

Dry donuts usually mean they were overbaked or had too much flour.

Measure flour correctly using the spoon-and-level method and bake just until they spring back lightly.

How do I make the frosting thicker?

Add more sifted powdered sugar, a tablespoon at a time, until it reaches your desired consistency.

Mix well after each addition to keep it smooth.

Can I use strawberry extract?

Yes, but use it sparingly. Start with ¼ teaspoon and adjust to taste.

For the best flavor, combine it with real strawberries or freeze-dried strawberry powder.

Can I make mini donuts?

Absolutely. Use a mini donut pan and reduce the baking time to about 7–9 minutes. Watch closely so they don’t overbake.