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Strawberry glazed donuts stacked on ceramic plate with fresh strawberries on marble countertop.

Mother’s Day Strawberry Donuts

These Mother’s Day Strawberry Donuts are soft, fluffy, and naturally pink enough to look like you actually planned ahead. Fresh strawberry purée in the batter and glaze gives them real berry flavor, a sweet spring vibe, and just the kind of pretty finish your average grocery store donut could never pull off.
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Prep Time 10 minutes
Cook Time 22 minutes
Course Dessert
Servings 12

EQUIPMENT (PAID LINKS)

  • Donut pan
  • Blender
  • Medium mixing bowl
  • Small mixing bowl
  • Whisk
  • Spoon or piping bag
  • Cooling rack

Ingredients
  

  • Avocado oil or nonstick spray for greasing the pan
  • 2 1/3 cups fresh strawberries hulled and quartered
  • 1 cup strawberry purée
  • 2/3 cup cane sugar
  • 1/4 cup avocado oil
  • 1 teaspoon vanilla extract
  • 2 cups almond flour
  • 2/3 cup potato starch
  • 1/4 cup arrowroot starch
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1 cup powdered sugar plus more as needed
  • 3 tablespoons strawberry purée
  • 1/4 teaspoon vanilla extract
  • 1 pinch sea salt

Instructions

  • Prep the Pan: Preheat the oven to 350°F. Grease a donut pan well with avocado oil or nonstick spray.
    Avocado oil or nonstick spray
  • Make the Strawberry Purée: Add the strawberries to a blender and blend until completely smooth. You should get about 1 1/4 cups of purée total, enough for both the batter and the glaze.
    2 1/3 cups fresh strawberries
  • Mix the Wet Ingredients: In a medium bowl, whisk together 1 cup of strawberry purée, the cane sugar, avocado oil, and 1 teaspoon vanilla extract until smooth.
    1 cup strawberry purée, 2/3 cup cane sugar, 1/4 cup avocado oil, 1 teaspoon vanilla extract
  • Add the Dry Ingredients: Add the almond flour, potato starch, arrowroot starch, baking powder, and 1/4 teaspoon sea salt. Whisk until no dry spots remain and the batter is fully combined.
    2 cups almond flour, 2/3 cup potato starch, 1/4 cup arrowroot starch, 2 teaspoons baking powder, 1/4 teaspoon sea salt
  • Fill the Pan: Spoon or pipe the batter into the prepared donut pan, dividing it evenly among 12 donut wells. Smooth the tops if needed.
    Strawberry donut batter in donut pan on wooden board with fresh strawberries and mixing bowl.
  • Bake the Donuts: Bake for 20 to 22 minutes, or until the edges are lightly golden and the donuts spring back when gently pressed.
  • Cool the Donuts: Let the donuts cool in the pan for 10 minutes, then transfer them to a cooling rack and let them cool completely.
  • Make the Glaze: In a small bowl, whisk together 1 cup powdered sugar, 3 tablespoons strawberry purée, 1/4 teaspoon vanilla extract, and a pinch of sea salt. If the glaze is too thin, add more powdered sugar 1 tablespoon at a time. If it gets too thick, add a little more strawberry purée.
    1 cup powdered sugar, 3 tablespoons strawberry purée, 1/4 teaspoon vanilla extract, 1 pinch sea salt
  • Glaze the Donuts: Once the donuts are fully cool, dip the tops into the glaze and let the excess drip off.
    Strawberry donut dipped in pink glaze over ceramic bowl with fresh strawberries nearby.
  • Let the Glaze Set: Place the glazed donuts back on the cooling rack and let them sit for 10 to 15 minutes, or enjoy them sooner if you want the glaze soft and drippy.
  • Store the Extras: These are best the day they’re made, but you can store them in an airtight container for 2 to 3 days or freeze them for up to 1 month.