There’s something magical about biting into a freshly made donut, especially when it’s topped with a sweet strawberry glaze and crunchy strawberry cookie bits. These Freshly Glazed Strawberry Crunch Donuts bring together the pillowy softness of homemade donuts with the nostalgic flavor of strawberry shortcake ice cream bars.
Perfect for weekend brunch, special occasions, or whenever you need a sweet pick-me-up, these donuts are sure to brighten anyone’s day. The contrast between the soft donut, smooth glaze, and crunchy topping creates a delightful textural experience that’s impossible to resist.
Why You’ll Love This
- No deep fryer needed – these donuts are baked, not fried!
- The strawberry crunch topping adds a delightful texture contrast
- Ready in just 45 minutes from start to finish
- Perfect for strawberry season when berries are at their peak
- Customizable with different glazes and toppings if desired
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 2 tsp vanilla extract
- Vegetable oil for frying (if making fried donuts)
- 1 1/2 cups powdered sugar
- 2 tbsp strawberry puree (or strawberry jam)
- 1 tbsp milk
- 1/2 tsp vanilla extract
- 10 Golden Oreos, crushed
- 1/4 cup freeze-dried strawberries, crushed
- 2 tbsp melted butter
- Fresh strawberries, halved
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, mix milk, eggs, melted butter, and vanilla extract until smooth. Combine wet and dry ingredients until just mixed—don’t overmix! For Baked Donuts: Pipe batter into a greased donut pan and bake at 350°F (175°C) for 10-12 minutes. For Fried Donuts: Heat oil in a deep fryer or pot to 350°F (175°C), then fry donuts until golden brown on both sides. Drain on paper towels.
- In a small bowl, whisk together powdered sugar, strawberry puree, milk, and vanilla until smooth.
- Crush Golden Oreos and freeze-dried strawberries, then mix with melted butter until combined.
- Dip each cooled donut into the strawberry glaze, allowing excess to drip off. Sprinkle with strawberry crunch topping while the glaze is still wet. Top with fresh strawberry halves for the final touch!
Tips & Variations
- No donut pan? Use a muffin tin with aluminum foil balls in the center to create donut shapes.
- For a stronger strawberry flavor, add 1/2 teaspoon of strawberry extract to the batter.
- Make ahead: Bake donuts the night before, but glaze and add toppings just before serving for maximum crunch.
- Try different cookie varieties for the topping – vanilla wafers or golden Oreos work well too.
- For a chocolate version, add 1/4 cup cocoa powder to the batter and use chocolate cookies for the crunch.
- Make mini donuts for a bite-sized treat perfect for parties.
Serving Suggestions
These strawberry crunch donuts pair beautifully with a hot cup of coffee or tea for breakfast or afternoon snack. For an extra special dessert, serve slightly warm with a scoop of vanilla ice cream on the side.
Create a donut bar by offering these alongside other flavors and various toppings, allowing guests to customize their own sweet treats. A glass of cold milk or strawberry milk makes the perfect accompaniment for kids and adults alike.
Notes
- Store leftover donuts in an airtight container at room temperature for up to 2 days.
- The crunch topping will soften over time, so these are best enjoyed fresh.
- Donuts are done when they spring back when lightly touched and a toothpick inserted comes out clean.
- For best results, don’t overmix the batter – stop stirring as soon as ingredients are combined.
FAQs
Can I make these donuts gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend and use gluten-free cookies for the topping.
Can I use frozen strawberries for the glaze?
Absolutely. Thaw and drain frozen strawberries before pureeing them for the glaze. You may need to adjust the amount of powdered sugar for consistency.
What can I use instead of buttermilk?
Mix 3/4 cup regular milk with 2 teaspoons of lemon juice or white vinegar. Let it sit for 5 minutes before using as a buttermilk substitute.
Can I make the batter the night before?
It’s best to bake the donuts right after mixing the batter as the leavening agents start working immediately. However, you can bake the donuts ahead and add the glaze and toppings before serving.
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