Strawberry Shortcake Donuts Baked Recipe

Ever feel like you’re running a 24/7 restaurant where the only consistent review is “I don’t like that”? I get it. My kitchen has seen more food negotiations than a peace treaty.

That’s why I’m so excited to share these Strawberry Shortcake Donuts Baked with you. They look like a fancy bakery treat, but they’re secretly a sneaky win. We’re talking about a soft, cakey donut, a sweet strawberry glaze, and a fun shape that makes everyone smile. If you love strawberry desserts, you should also try our fluffy Strawberry Shortcake Puppy Chow for another easy, crowd-pleasing treat.

Best of all, they’re baked, not fried. This means less mess and a bit less guilt about calling a donut a “morning treat.” Let’s make breakfast (or dessert) fun again.

Recipe Overview

• Cuisine: American
• Category: Breakfast, Dessert, Snack
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 12 donuts

Why Even My Picky Eaters Love This!

I’ve learned that presentation is half the battle. These donuts are a total home run for a few key reasons. First, the donut pan creates a shape that feels special and fun, way more exciting than a muffin.

Second, the strawberry flavor comes from a simple, smooth glaze. For kids who get nervous about “chunks” in their food, this is a game-changer. The taste is there without the texture surprise.

Finally, they’re not too sweet. The donut itself is lightly flavored like a shortcake, so the glaze adds just the right amount of sugary punch. It’s a balanced bite that doesn’t send them bouncing off the walls.

Our Family-Friendly Ingredient List

I promise, no weird ingredients here. You probably have most of this in your pantry right now. This is all about simple, good food. For another fantastic baked good that uses pantry staples, check out our Pumpkin Banana Muffins with Strawberry Lemon Glaze.

For the Baked Donuts:

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt
• Milk (any kind you have)
• An egg
• Unsalted butter, melted
• Vanilla extract

For the Strawberry Glaze:

Recipe

Strawberry Shortcake Donuts Baked Recipe

Make Strawberry Shortcake Donuts Baked Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Jennifer McDonallds

Prep: 15 min | Cook: 10 min | Total: 25 min

Serves: - 4 + bites

★ Rate 🖨 Print

Our Family-Friendly Ingredient List

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt
• Milk (any kind you have)
• An egg
• Unsalted butter, melted
• Vanilla extract

The Full Step-by-Step Instructions

1

Preheat your oven to 350°F (175°C). Grease your donut pan very well with non-stick spray or butter. This is the most important step for easy removal!

2

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3

In a separate bowl or large measuring cup, whisk the milk, egg, melted butter, and vanilla until smooth.

4

Pour the wet ingredients into the dry ingredients. Gently stir with a spatula until just combined. A few lumps are totally fine; over-mixing makes tough donuts.

5

Spoon the batter into a large zip-top bag. Snip off one corner to create a makeshift piping bag. Pipe the batter evenly into the prepared donut cavities, filling each about 2/3 full.

6

Bake for 9-11 minutes, or until the donuts spring back lightly when touched. Let them cool in the pan for 5 minutes, then transfer to a wire rack.

7

While they cool, make the glaze. Crush the freeze-dried strawberries into a fine powder in a bag or blender. In a medium bowl, whisk the strawberry powder with the powdered sugar and salt. Add milk, one tablespoon at a time, until you have a thick but pourable glaze.

8

Once donuts are completely cool, dip the top of each one into the glaze. Let the excess drip off, then place back on the rack. Add sprinkles immediately if using. Let the glaze set for about 10 minutes before serving.

Notes

Enjoy your homemade Strawberry Shortcake Donuts Baked Recipe!

Nutrition Information

Calories: ~180

Sugar: 18g

Protein: 2g

Using freeze-dried fruit packs a big flavor punch without adding liquid or extra sugar from jam.:

You can use whole wheat pastry flour for a fiber boost, or a dairy-free milk alternative if needed.:

Did You Make This?

Leave a review and tag us on social media!

• Powdered sugar (confectioners’ sugar)
• Freeze-dried strawberries
• Milk or heavy cream
• A tiny pinch of salt

How to Get the Kids Involved in Cooking This

Getting little hands involved is my favorite trick. It builds their interest and pride in the meal. For this recipe, there are perfect jobs for helpers.

Job 1: The Glaze Whisker. Once you’ve made the glaze, hand over the whisk. Let them give it a final stir. They love watching the pink color come together.

Job 2: The Sprinkler Supreme. If you’re adding sprinkles on top, this is their moment to shine. Give them a small bowl of sprinkles and let them decorate to their heart’s content. It’s a great way to personalize their own donut.

The Full Step-by-Step Instructions

Don’t let the donut pan scare you. This process is as easy as making muffins. I’ll walk you through every simple step.

1. Preheat your oven to 350°F (175°C). Grease your donut pan very well with non-stick spray or butter. This is the most important step for easy removal!
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl or large measuring cup, whisk the milk, egg, melted butter, and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients. Gently stir with a spatula until just combined. A few lumps are totally fine; over-mixing makes tough donuts.
5. Spoon the batter into a large zip-top bag. Snip off one corner to create a makeshift piping bag. Pipe the batter evenly into the prepared donut cavities, filling each about 2/3 full.
6. Bake for 9-11 minutes, or until the donuts spring back lightly when touched. Let them cool in the pan for 5 minutes, then transfer to a wire rack.
7. While they cool, make the glaze. Crush the freeze-dried strawberries into a fine powder in a bag or blender. In a medium bowl, whisk the strawberry powder with the powdered sugar and salt. Add milk, one tablespoon at a time, until you have a thick but pourable glaze.
8. Once donuts are completely cool, dip the top of each one into the glaze. Let the excess drip off, then place back on the rack. Add sprinkles immediately if using. Let the glaze set for about 10 minutes before serving.

Fun Twists for Different Tastes

One batch, many possibilities. Here’s how to please every person at your table with minimal extra work.

For the berry-sensitive kid, make a plain vanilla glaze with just powdered sugar, milk, and vanilla. You can even set a little plain glaze aside before adding the strawberry powder.

For a grown-up twist, add a teaspoon of lemon zest to the donut batter. It brightens up the whole flavor. You could also add a tiny bit of balsamic vinegar to the strawberry glaze for a sophisticated kick.

For a fun mix, leave some donuts plain, glaze some with strawberry, and drizzle others with melted chocolate. A donut bar is a fantastic idea for weekend brunch!

Storing & Reheating (Perfect for Busy Nights)

Yes, you can make these ahead! They are a lifesaver on rushed school mornings.

Store completely cooled, glazed donuts in a single layer in an airtight container at room temperature for 1-2 days. For longer storage, keep them unglazed in the freezer for up to 2 months.

To reheat, just pop a frozen (or day-old) donut in the microwave for 10-15 seconds. It brings back that fresh-baked softness perfectly. Then, if frozen, glaze it after warming.

Nutrition Notes

Let’s keep it real—this is a treat. But using baked donuts means we control the ingredients. Here’s a simple breakdown per donut (approximate).

• Calories: ~180
• Sugar: 18g
• Protein: 2g
• Using freeze-dried fruit packs a big flavor punch without adding liquid or extra sugar from jam.
• You can use whole wheat pastry flour for a fiber boost, or a dairy-free milk alternative if needed.

FREQUENTLY ASKED QUESTIONS

Here are answers to the questions I get asked the most about this recipe.

I don’t have a donut pan. Can I still make these?

Absolutely! You can bake this batter in a greased muffin tin. Fill the cups only halfway and bake for 12-15 minutes. You’ll have delicious strawberry shortcake “muffin tops” instead.

Can I use fresh strawberries for the glaze?

I don’t recommend it for the glaze, as the extra moisture will make it runny and thin. The freeze-dried powder gives intense flavor and a perfect texture. But you can absolutely serve fresh sliced strawberries on the side for dipping!

My glaze is too thin/thick. How do I fix it?

Too thin? Add a bit more powdered sugar, a tablespoon at a time. Too thick? Add more milk, just a teaspoon at a time. You want it to be like a thick honey consistency for the best coating.

There you have it. A recipe that feels like a celebration but is simple enough for a Wednesday. It’s these little wins that make family meals happier.

When you see your kid’s face light up at the sight of a pink, sprinkle-covered donut they helped make, all the picky-eater struggles feel worth it. It’s about creating joy, one baked treat at a time. And when you’re ready for a savory main course, our easy Baked Corned Beef Brisket is a perfect hearty dinner.

I’d love to know if this was a hit with your family! Did your picky eater take a bite? What twist did you try? Please leave a comment and rating below!