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Last spring, my daughter wouldn't stop asking for her go-to ice cream truck snack in donut form—so I got to work. After a few trial runs (some a little off), I finally nailed these gorgeous, bright pink donuts. They’ve got the fluffy center, sweet strawberry glaze, and a crunchy coating that tastes straight out of a fancy bake shop.
Irresistible Reasons to Try This
- This is that classic strawberry shortcake ice cream bar, but as a donut, and it’s wild
- You can bake them if you want, or fry them if you love that old-school feel
- They look amazing—super pink and perfect for parties, brunch, or whenever you want to impress
When these were cooling, my neighbor Kathy walked in and thought I'd picked them up from a bakery. Her teen is now obsessed and asks for these every birthday instead of cake! Even my husband, who swears he's not into donuts, ate three the first time around.
Ingredients
- All-purpose flour - Keeps the donuts soft but sturdy enough to hold up
- Strawberry puree - Blitzed and strained fresh strawberries give bold color and real taste
- Golden Oreos - These vanilla cookies make that signature crunchy outer layer
- Freeze-dried strawberries - Intensify the strawberry flavor without making anything soggy
- Fresh strawberries - Toss a few on top at the end for a juicy, gorgeous finish and even more berry flavor
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Foolproof Step List
- Crunch Topping Power
- Chop up Golden Oreos and freeze-dried berries first, but keep them apart so the colors pop when you mix later. Only add just enough melted butter to make them clump a bit. After glazing, while they're still sticky, coat them right away and gently press the crumbs all over. Save a bit of crunch to sprinkle right before you eat for extra texture.
- Glazing Like a Pro
- You want your glaze to cover the spoon and pour easily—if it’s too thick, splash in some milk little by little. If it seems runny, toss in more powdered sugar. Use fresh strawberry puree for serious color. Wait until the donuts are totally cool—then dunk while the glaze is barely warm and let them drip for about 10 seconds on a rack.
- Donut Mixing Mojo
- Give your dry stuff a good whisk before pouring in wet ingredients. Fold them together gently and stop when you don’t see any dry bits—it’s super easy to overmix and end up with chewy donuts. If the batter won’t pour, just stir in a tablespoon of milk at a time until it loosens up.
- Get Your Bake On
- If you’re baking, only fill donut trays about two-thirds up. Bang the pan on the counter to pop air bubbles. When they’re done, the tops bounce back if you lightly poke them. Leave in the pan five minutes—no more, no less—so they pop out easy and don’t get wet bottoms.
- Proper Frying Move
- If frying, roll the dough half an inch thick on a floured counter and use two round cutters for classic shape. Test oil with a tiny dough piece—it should sizzle and float fast. Keep the heat steady and fry just two or three at a time. That way, the oil stays hot and every donut cooks right.
Learned the hard way here: add fresh berries at the last second or you’ll end up with soggy tops! My kid loves getting in on the action—smashing cookies and sprinkling the crunchy stuff is the best part for little hands.
Fun Ways to Serve
Stack these tall on a cake stand to really wow guests at brunch or showers. Their pink color makes them just right for Valentine’s, Mother’s Day, or anything girl-themed. Pour up some strawberry lemonade to match, or serve with vanilla coffee or mimosas for grown-up brunch. Make mini ones in a small mold or with little cutters for cute tea party platters.
Twists to Try
Switch up the flavor: swap strawberry for raspberry puree and freeze-dried raspberries for an earthier pink and a new taste. Chocolate fan? Dip one side in chocolate glaze and leave the other with the strawberry crunch. Want a filled center? Pipe in strawberry or vanilla cream before you glaze. When it’s holiday time, throw on some colorful sprinkles or edible glitter for extra flair.
How to Keep Them Fresh
Let the donuts cool down all the way, then pop them in a sealed container on the counter for two days max. Layer with parchment so they don’t stick together. If you’re making ahead, freeze the unglazed ones in a freezer bag for up to a month, then thaw and finish when you need them. Crunch topping lasts a few days kept airtight, and you can prep the glaze in advance—just warm it up gently before using.
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Smart Baking Secrets
Bringing eggs and milk to room temp gives donuts a perfect even crumb
Let the batter chill for about ten minutes before cooking to get a little extra lift
If you’re glazing both fried and baked donuts, use a little less glaze on the fried ones—they soak it up more
These strawberry crunch donuts are now the dessert everybody asks for at our place. No leftovers ever—the combo of squishy center, bright zingy glaze, and that nostalgic crunchy layer is just magic. Even if they look fancy, all the steps are super doable once you give it a try. Trust me, they vanish quick!
Recipe FAQs
- → Can I prepare these donuts the day before serving?
- Sure, the donuts and crumble topping can be prepped a day early. But for the freshest texture, put the glaze and toppings on a few hours before eating. Store plain donuts in an airtight container.
- → What if I don't have a donut pan?
- A donut pan works best if baking, but you can DIY it with a muffin tray and use foil balls in the middle to shape them. For frying, cut out rounds from rolled dough using a biscuit cutter or glass.
- → Can I swap Golden Oreos for regular Oreos?
- Totally. Just know the crumble will look darker. Golden Oreos give that classic shortcake vibe, but chocolate Oreos would make a tasty twist with strawberry flavors.
- → Where do I find freeze-dried strawberries?
- You can usually spot them in the snack, baking, or health food sections of grocery stores. They're easy to order online, too. If all else fails, sub in strawberry Jell-O powder for flavor and color.
- → How long will these donuts stay good?
- They're best fresh on the same day, but will keep in an airtight container for up to 2 days. The cookie crumble might lose its crunch over time.