These chocolate donuts topped with a fresh strawberry glaze are a simple, joyful treat. The cake-like donuts are rich and tender with a deep chocolate aroma, and the bright, sweet-tart strawberry glaze adds a fresh, glossy finish. They bake quickly, smell amazing while cooking, and look beautiful with a pink sheen that complements the dark chocolate. Perfect for breakfast, afternoon tea, or an easy dessert.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 8 donuts
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~280 kcal
- Protein: ~4 g
- Carbohydrates: ~45 g
- Fat: ~10 g
- Fiber: ~2 g
- Sugar: ~29 g
- Sodium: ~220 mg
Why Make This Chocolate Donuts with Fresh Strawberry Glaze
These donuts are quick to make and deliver great flavor with minimal effort. The chocolate batter stays soft and moist thanks to buttermilk and oil, and the fresh strawberry glaze gives a bright color and fruity balance to the rich cocoa taste. They bake in a donut pan in about 10–12 minutes, so you get warm homemade donuts fast. The recipe uses simple pantry items and seasonal strawberries when available for the best flavor.
How to Make Chocolate Donuts with Fresh Strawberry Glaze
You’ll mix dry ingredients, whisk the wet ones, combine gently, and bake. After the donuts cool, puree fresh strawberries and whisk them with powdered sugar and a splash of lemon juice for a smooth glaze. Dip each cooled donut and let the glaze set; the result is a tender, chocolaty donut with a glossy strawberry finish. The glaze tastes sweet and tangy, and the donuts have a soft, cake-like crumb with a cocoa-rich aroma.
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries
- 1 cup powdered sugar
- 1 tablespoon lemon juice
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease a donut pan well with cooking spray or a little vegetable oil so the donuts release easily. Measure all ingredients and rinse and hull the strawberries for the glaze.
Step 2: Mixing
In a large bowl, mix together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until evenly combined. In another bowl, whisk together the buttermilk, vegetable oil, large egg, and vanilla extract until smooth. Pour the wet ingredients into the dry and stir gently until just combined; do not overmix—some small lumps are okay.
Step 3: Cooking
Spoon or pipe the batter into the greased donut pan, filling each cavity about 2/3 full. Bake in the preheated oven for 10–12 minutes, or until a toothpick inserted into a donut comes out clean. Remove the pan from the oven and let the donuts cool in the pan for a few minutes, about 3–5 minutes, then carefully transfer each donut to a wire rack to cool completely.
Step 4: Finishing
For the glaze, puree the fresh strawberries in a blender or food processor until smooth. Strain if you prefer a seed-free glaze. In a bowl, mix the strawberry purée with the powdered sugar and lemon juice until smooth and glossy. If the glaze is too thick, add a little more purée or a teaspoon of water; if too thin, stir in a bit more powdered sugar. Dip the cooled donuts into the glaze, letting excess drip off, then return them to the wire rack. Let the glaze set for 10–15 minutes before serving.
How to Serve Chocolate Donuts with Fresh Strawberry Glaze
Serve these donuts at room temperature so the texture is soft and the glaze is smooth. They make a lovely breakfast treat with coffee or tea, a pretty addition to a brunch table, or a sweet dessert after dinner. For a party, plate them on a cake stand and garnish with sliced fresh strawberries or a light dusting of cocoa powder. They also pair well with whipped cream or a scoop of vanilla ice cream for a decadent dessert.
How to Store Chocolate Donuts with Fresh Strawberry Glaze
- At room temperature: Store in an airtight container for up to 1 day. Glaze may soften in humid conditions.
- Refrigerated: Place donuts in a single layer or separated with parchment paper in an airtight container for 3–4 days. Bring to room temperature before serving for best texture.
- Freezing: Freeze unglazed donuts in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge and glaze fresh before serving. Donuts are best when glazed just before serving to keep the strawberry flavor bright.
Expert Tips for Perfect Chocolate Donuts with Fresh Strawberry Glaze
- Don’t overmix the batter. Stir until just combined to keep the donuts tender.
- Measure flour properly by spooning it into the cup and leveling—too much flour makes dry donuts.
- Use ripe strawberries for the glaze for the best natural sweetness and color.
- If you don’t have a donut pan, bake the batter in a muffin tin for small cupcakes; reduce bake time slightly and watch closely.
- For a smooth glaze, strain the strawberry purée to remove seeds or process longer.
- Adjust glaze thickness by adding powdered sugar to thicken or a bit of water or strawberry purée to thin.
- Warm the glaze slightly if it becomes too firm; it should be just pourable.
- Let donuts cool fully before glazing to prevent the glaze from melting off.
Delicious Variations
- Chocolate-Streusel Donuts: Sprinkle a cinnamon-sugar streusel on top of the glaze for crunch.
- Strawberry-Chocolate Swirl: Drop a small spoonful of glaze on top and swirl with melted chocolate for a marbled look.
- Vegan Option: Substitute buttermilk with plant-based milk + 1 tsp vinegar, replace egg with a flax egg (1 tbsp ground flax + 3 tbsp water), and use a neutral oil; for a tested vegan version with oat flour and strawberry glaze, see an alternative recipe (link in conclusion).
- Nutty Twist: Add 1/4 cup finely chopped toasted hazelnuts or almonds to the glaze for texture.
- Mini Donuts: Use a mini donut pan and shorten bake time to 7–9 minutes for bite-sized treats.
Frequently Asked Questions
Q: Can I use frozen strawberries for the glaze?
A: Yes. Thaw and drain excess liquid, then puree. Taste the glaze and add more powdered sugar if the flavor is diluted. Fresh strawberries give the best color and brightness.
Q: My donuts are dense. What went wrong?
A: Overmixing the batter or using too much flour can make donuts dense. Mix until just combined and measure flour by spooning into the cup and leveling.
Q: Can I make these on the stovetop or fry them?
A: This recipe is written for baked donuts in a donut pan. You could fry a similar batter, but frying requires a different technique and more oil. For frying, use a slightly thicker batter and fry at 350°F (175°C) in small rounds.
Q: How do I get a smooth, even glaze?
A: Make sure the donuts are completely cool and the glaze is smooth and slightly runny. Dip the top and twist gently to remove excess. Strain the purée to remove seeds if needed.
Q: Can I reduce the sugar in the glaze or batter?
A: You can reduce the granulated sugar slightly in the batter (try 1/3 cup), but it will change texture and sweetness. For the glaze, reduce powdered sugar and add a touch of corn syrup or a teaspoon of honey to help it set if you cut too much sugar.
Q: Can I make the batter ahead of time?
A: You can mix the dry ingredients ahead and store them. Combine wet ingredients and mix with dry just before baking for best rise and texture. Prepared batter keeps briefly in the fridge (up to 24 hours) but may lose some leavening strength.
Q: How do I keep the glaze from sliding off the donuts?
A: Cool the donuts fully and let them sit a few minutes after dipping for the glaze to set. If glaze is too thin, add more powdered sugar to thicken.
Conclusion
These chocolate donuts with fresh strawberry glaze are an easy, satisfying way to enjoy a bakery-style treat at home—tender chocolate donuts topped with bright, fruity glaze. If you want a plant-based take or another tested method using oat flour and a strawberry glaze, check out this strawberry glazed vegan chocolate donuts recipe for inspiration: Strawberry Glazed Vegan Chocolate Donuts with Oat Flour. Give the recipe a try — they’re quick to make and a lovely treat to share.
Print
Chocolate Donuts with Fresh Strawberry Glaze
- Total Time: 27 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
These cake-like chocolate donuts topped with a sweet-tart fresh strawberry glaze are a simple and joyful treat, perfect for breakfast or dessert.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries
- 1 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease a donut pan.
- Mix the dry ingredients: flour, cocoa powder, sugar, baking powder, baking soda, and salt in a bowl.
- In a separate bowl, whisk the wet ingredients: buttermilk, oil, egg, and vanilla until smooth.
- Combine the wet ingredients with the dry ingredients gently until just combined.
- Spoon the batter into the donut pan, filling each cavity about 2/3 full.
- Bake for 10-12 minutes until a toothpick comes out clean.
- Cool the donuts in the pan for 3-5 minutes, then transfer to a wire rack.
- For the glaze, puree the fresh strawberries and mix with powdered sugar and lemon juice until smooth.
- Dip the cooled donuts in the glaze, letting excess drip off, and let set for 10-15 minutes before serving.
Notes
Donuts can be stored in an airtight container for up to 1 day at room temperature or refrigerated for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 280
- Sugar: 29g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
