Dessert

Sweet Strawberry Valentine’s Donuts Recipe

ByNaomi Fletcher February 8, 2026February 8, 2026

Introduction

Valentine’s Day Donuts with fresh strawberries and a sweet glaze are a delightful treat perfect for celebrating love and friendship. These donuts are soft, fluffy, and bursting with strawberry flavor, topped with a festive pink glaze that’s sure to brighten any day.

Five donuts with light yellow sponge bases are placed closely on a round white plate resting on a white marbled surface. Each donut is topped with a thick layer of pale pink glaze that has tiny red specks throughout, and the glaze drips slightly down the sides of the donuts in a smooth texture. The background includes a blurred jar of red berries, adding a soft pop of color. The overall look is fresh and inviting, with a soft focus highlighting the shiny glaze and soft cake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
1 cup powdered sugar (for glaze)
3 tablespoons freeze-dried strawberries, crushed into powder (for glaze)
2–3 tablespoons milk (for glaze)
1/2 teaspoon vanilla extract (for glaze)
1/2 cup powdered sugar (for drizzle)
1 tablespoon freeze-dried strawberries, crushed (for drizzle)
1–2 teaspoons milk (for drizzle)
Optional decorations: mini heart sprinkles, small chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease a donut pan. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix the buttermilk, egg, melted butter, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir gently just until combined. Avoid overmixing to keep the donuts light and fluffy.
Step 2: Spoon the batter evenly into the donut pan, filling each cavity about two-thirds full. Bake for 10–12 minutes or until a toothpick inserted into the donuts comes out clean. Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Step 3: To make the strawberry glaze, whisk together powdered sugar and crushed freeze-dried strawberries in a medium bowl. Add vanilla extract and milk one tablespoon at a time until you reach a smooth, thick consistency. Dip the top of each cooled donut into the glaze and return them to the wire rack placed over parchment paper to catch drips.
Step 4: For the strawberry drizzle, mix powdered sugar, crushed freeze-dried strawberries, and milk in a small bowl until thinner than the glaze. Drizzle this over the glazed donuts using a spoon or piping bag.
Step 5: While the glaze is still wet, sprinkle optional mini heart sprinkles or chocolate chips for a festive touch. Allow the glaze and drizzle to set for 15–20 minutes before serving.

Tips & Variations

Use cake flour instead of all-purpose flour for a lighter donut texture.
If you don’t have buttermilk, mix 1/2 cup milk with 1/2 teaspoon vinegar or lemon juice and let it sit for 5 minutes.
Substitute freeze-dried raspberries for strawberries for a tart twist and vibrant color.
Add a teaspoon of lemon zest to the batter for a fresh citrus note.
Sprinkle mini chocolate chips on top before the glaze sets for a chocolate-strawberry combo.
Drizzle melted white chocolate over the glaze for extra creaminess and a festive look.

Storage

Store leftover donuts in an airtight container at room temperature for up to 2 days to keep them soft. For longer storage, refrigerate for up to 5 days, but bring them to room temperature before serving for the best flavor. Donuts can be gently reheated in a microwave for about 10 seconds if desired.

How to Serve

Five soft, light yellow donuts are arranged on a round white plate placed on a white marbled surface. Each donut has one thick layer of smooth, shiny pink icing with small red specks covering the top and slightly dripping down the sides. The texture of the icing looks creamy and glossy, with the small red bits giving a slightly bumpy look. The donuts have a fluffy and airy texture visible on the sides. In the background, there is a blurred container with more red pieces. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of freeze-dried strawberries?

Frozen strawberries aren’t recommended for the glaze because their moisture can make it too runny. If you must use frozen, thaw and thoroughly dry them, then blend into a smooth puree. The glaze will likely be thinner and less stable.

Can I make these donuts without a donut pan?

Yes, you can use a muffin pan for small round donuts or shape the batter into rounds on a baking sheet, but the shape won’t be as uniform. Adjust baking time accordingly and check for doneness early.

Is it possible to make these donuts vegan?

Absolutely. Substitute buttermilk with almond or oat milk mixed with a little vinegar, use a flax egg instead of a regular egg, and replace butter with coconut oil or vegan butter.

Naomi Fletcher