Preheat oven to 400°F. Spray a donut pan (12 large donuts or 24 small donuts) with non-stick cooking spray, set aside.

Pulse strawberries in a food processor or blender until you have a chunky puree. Make sure not to over blend, you want chunky. Set aside.

In a large mixing bowl, using an electric mixer, mix together the oil, sugar and egg on medium-high speed for about 1 minute or so.

Add the vanilla, buttermilk/milk and strawberry puree and mix again until blended.

Add in flour, baking soda, baking powder and salt and mix on low speed until mixture is just incorporated, without overmixing.

Add strawberry donut batter to a large piping bag or freezer bag. Use a rubber spatula to scoop the batter into the bag. Snip off the corner to pipe the donut batter into the tins.

Fill the donut tins with the donut batter, without overfilling the tins, allowing room for them to rise.

Bake for 8-10 minutes on the middle rack.

Blend the quartered strawberries in a food processor until pureed to your liking. Pour the puree into a small bowl.

Add half of the powdered sugar to the strawberry puree and mix. Add remaining powdered sugar and mix until thick, then add milk and mix until proper consistency is reached.

Dip the cooled donuts into the glaze and place back on the cooling rack to allow glaze to set. Enjoy!