Calling all strawberry lovers: these donuts are packed with juicy strawberries inside and topped with even more fresh berries on out. I\u2019ve created a lighter version for you\u2014they only contain 3 tablespoons of sugar and are baked right in the oven, not fried.<\/p>\n
<\/p>\n
Once the donuts have cooled down, it\u2019s time for the magic happen: dipping them into a floral Labneh-Rosewater Glaze, beautifully marbled with a vibrant, fruity strawberry puree.<\/p>\n Here is my pro-tip:<\/strong> dip them multiple times!<\/p>\n Unlike traditional sugar frosting, this glaze doesn’t harden into a stiff shell. Instead, it gently sinks right into the sponge, making the strawberry donuts incredibly moist and tender.<\/p>\n A quick baker’s note:<\/strong> Don’t be alarmed if your batter feels a bit sticky and thick before baking. That is completely normal! As they bake, the juicy strawberries will burst and work their magic, creating the perfect fluffy texture.<\/p>\n Not only does this glaze look absolutely sensational, but it also smells heavenly and tastes delightfully fresh with a subtle, elegant floral note. For the absolute best flavor and texture, make sure to enjoy these beauties on the very same day they are made.<\/p>\n If you\u2019ve never heard of labneh before, don’t worry! I\u2019ve got you covered with a full explanation and an easy recipe right here.<\/p>\n If you love this flavor combination as much as I do, you definitely need to check out these delicious recipes:<\/p>\n Have you ever wondered why it\u2019s sometimes spelled “doughnut” and other times “donut”?<\/p>\n The original name, doughnut, comes from the combination of “dough” and “nut” (which used to refer to a small, round cake or pastry). While the traditional British English spelling is still doughnut, the Americans simplified it over time, giving us the shorter, modern spelling donut. Today, both are widely accepted, but “donut” has definitely taken over the internet!<\/p>\n Classic donuts are essentially ring-shaped pastries made from a soft yeast dough that is deep-fried to golden perfection and finished with a sweet glaze.<\/p>\n However, since many people prefer a lighter option these days, baked donuts have become incredibly popular! Instead of yeast dough, they are made with a quick cake batter and baked right in the oven using a special donut baking pan*.<\/a><\/strong> Want to make it even easier? You can also grab a compact countertop donut maker*<\/a><\/strong> to whip up a batch of fresh, warm donuts in just a few minutes.<\/p>\n Happy Donut Day! Did you know that every year, the first Friday in June is officially celebrated as National Donut Day?<\/p>\n I actually discovered this fun food holiday through Zora over at the lovely blog 1x umr\u00fchren bitte aka Kochtopf.me<\/a><\/strong>. Since then, I\u2019ve joined the celebration multiple times alongside a fantastic group of fellow food bloggers, resulting in a huge collection of mouthwatering donut recipes every single year.<\/p>\n Over the years, I\u2019ve baked up some incredible treats for this event. Some of my absolute favorites include my<\/p>\n There are so many different ways to make donuts, and each one is more delicious than the last! Take a look around, get inspired, and click through the different recipes to find your next favorite. Have fun baking, and enjoy your sweet treats!<\/p>\n 1x umr\u00fchren bitte aka kochtopf\u00a0Chocolate Chips Donuts aus dem Ofen<\/a><\/strong><\/p>\n Dinkelliebe | Backblog Foodblog Genussblog\u00a0Doughnuts mit Erdbeerglasur<\/a><\/strong><\/p>\n Backmaedchen 1967\u00a0Cinnamon Donuts<\/a><\/strong><\/p>\n feiertaeglich\u00a0Vanille-Donuts aus dem Backofen mit Schoko-Glasur<\/a><\/strong><\/p>\n Linal\u2019s Backhimmel\u00a0Tonakbohne Donuts mit Himbeer Glasur<\/a><\/strong><\/p>\n homemade & baked\u00a0Holunder Donuts mit Holunderguss aus dem Ofen<\/a><\/strong><\/p>\n 125 g (1 cup) all-purpose flour<\/p>\n 3 tbsp sugar<\/p>\n 1 tsp baking powder<\/p>\n \u00bd tsp salt<\/p>\n 3 tbsp milk<\/p>\n 1 large egg<\/p>\n \u00bd tsp vanilla extract*<\/a><\/strong><\/p>\n 3 tbsp sunflower oil (or any neutral vegetable oil)<\/p>\n 60 g ( \u00bd cup) fresh strawberries, finely diced<\/p>\n 100 g (3.5 oz) Labneh (strained yogurt, check out my easy homemade recipe)<\/p>\n 125 g (1 cup) powdered sugar (confectioners’ sugar)<\/p>\n 1 tbsp rosewater*<\/a> <\/strong>(optional, for a lovely floral twist)<\/p>\n 125 g ( 1 cup) small strawberries<\/p>\n 1 tbsp sugar<\/p>\n 1 tsp lemon juice<\/p>\n 9 fresh strawberries, halved<\/p>\n Preheat your oven to 160\u00b0C (approx. 325\u00b0F). Lightly grease your donut baking pan*<\/a><\/strong> with a little bit of sunflower oil.<\/p>\n In a medium bowl, whisk together the flour, sugar, baking powder, and salt.<\/p>\n In a separate bowl, use a hand mixer to blend the milk, egg, vanilla extract*<\/a><\/strong>, and sunflower oil until smooth.<\/p>\n Add the dry ingredient mixture to the wet ingredients and mix well until a smooth batter forms. Gently fold in the finely diced fresh strawberries.<\/p>\n Divide the batter evenly into your donut pan. Bake for 10 minutes. Once done, remove from the oven and let them sit in the pan for another 10 minutes. Carefully tip them out onto a wire cooling rack to cool completely.<\/p>\n In a small bowl, thoroughly mix the Labneh, powdered sugar, and optional rosewater*<\/a><\/strong> until it forms a smooth, glossy glaze.<\/p>\n Combine the strawberries, sugar, and lemon juice. Puree until smooth using a blender*<\/a><\/strong>, or simply mash them with a fork and press the mixture through a fine-mesh sieve for a silky-smooth texture.<\/p>\n Now it\u2019s time to create that beautiful, bakery-style marble effect!<\/p>\n Drizzle about half of your strawberry puree over the top of the Labneh glaze. Take a wooden skewer*<\/a> <\/strong>and gently swirl it through the puree to create a gorgeous marbled pattern.<\/p>\n Dip the top half of each cooled donut into the marbled glaze, turning it slightly to get an even coat. Lift it out and place it back on the wire rack to let any excess drip off.<\/p>\n Garnish each glazed donut with fresh strawberry halves.<\/p>\n Serve your stunning creation with any leftover glaze and strawberry puree on the side, or place one right on top of your Strawberry Monster Shake!<\/a><\/strong><\/p>\n Befarmayid<\/p>\n Susan<\/p>\n The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you \u2665<\/span><\/p>\n![\"\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2026\/06\/Erdbeer-Donuts-mit-Labneh-Rosenwasser-Glasur-14.jpeg\")
<\/a><\/p>\n\n\t\t\t
<\/a>\n\t\t\t<\/dt><\/dl>\n\t\t\t
<\/a>\n\t\t\t<\/dt><\/dl>
\n\t\t<\/div>\n\nWHY YOU’LL LOVE THIS QUICK & EASY DONUT RECIPE<\/h2>\n
\n
THE ULTIMATE LABNEH-ROSEWATER GLAZE<\/h2>\n
WHAT IS LABNEH?<\/h2>\n
CRAVING MORE STRAWBERRY & LABNEH INSPIRATION?<\/h2>\n
\n
<\/a><\/p>\n\n\t\t\t
<\/a>\n\t\t\t<\/dt><\/dl>\n\t\t\t
<\/a>\n\t\t\t<\/dt><\/dl>
\n\t\t<\/div>\n\nDOUGHNUT VS DONUT – WHAT’S THEE REAL DIFFERENCE?<\/h2>\n
<\/a><\/p>\n\n\t\t\t
<\/a>\n\t\t\t<\/dt><\/dl>\n\t\t\t
<\/a>\n\t\t\t<\/dt><\/dl>
\n\t\t<\/div>\n\nHAPPY NATIONAL DONUT DAY!<\/h2>\n
\n
<\/a><\/p>\n\n\t\t\t
<\/a>\n\t\t\t<\/dt><\/dl>\n\t\t\t
<\/a>\n\t\t\t<\/dt><\/dl>
\n\t\t<\/div>\n\nSTRAWBERRY DONUT & GLAZE INGREDIENTS<\/h2>\n
INGREDIENTS FOR THE BAKED STRAWBERRY DONUTS<\/h2>\n
INGREDIENTS FOR THE LABNEH-ROSEWATER GLAZE<\/h2>\n
INGREDIENTS FOR THE QUICK STRAWBERRY PUREE<\/h2>\n
INGREDIENTS FOR THE PERFECT TOPPING<\/h2>\n
STEP-BY-STEP STRAWBERRY DONUT INSTRUCTIONS<\/h2>\n
1. Bake the Strawberry Donuts<\/h3>\n
Prep the Oven & Pan:<\/strong><\/h3>\n
Mix the Dry Ingredients:<\/strong><\/h3>\n
Whisk the Wet Ingredients:<\/strong><\/h3>\n
Combine:<\/strong><\/h3>\n
Bake:<\/strong><\/h3>\n
2. Whip Up the Glaze & Puree<\/h3>\n
The Labneh-Rosewater Glaze:<\/strong><\/h3>\n
The Quick Strawberry Puree:<\/strong><\/h3>\n
3. The Grand Finale: Assembly & Decoration<\/h3>\n
Create the Marble Swirl:<\/strong><\/h3>\n
Dip the Donuts:<\/strong><\/h3>\n
The Final Touch:<\/strong><\/h3>\n