⅔ cup finely chopped strawberries (I use my hand chopper to chop these)
3 cups powdered sugar
½ cup finely chopped strawberries
½ cup (6 g) freeze dried strawberries, finely crushed to powder (place in a Ziploc bag, crush with rolling pin)
Preheat oven to 375 degrees. Grease doughnut pans well by spraying with nonstick cooking spray.
In a large mixing bowl, whisk together your dry ingredients: flour, sugar, baking soda and salt.
Make a well in center of mixture and set aside.
In a separate mixing bowl, whisk together buttermilk, vegetable oil, vanilla and eggs and then pour into well in flour.
Using a wooden spoon, stir mixture just until combined, then fold in ⅔ cup finely chopped strawberries. Spoon 2½ Tbsp batter evenly into each well of the doughnut pans.
Bake in preheated oven 11-13 minutes until toothpick inserted into center of doughnut comes out clean.
Prepare glaze just before dipping cooled doughnuts. In a mixing bowl, combine ½ cup finely chopped strawberries and half of the powdered sugar. Stir until mixture starts to become moistened, then allow to rest 1 minute.
Add in remaining powdered sugar and freeze dried strawberry powder and stir until well combined . Use glaze immediately. If glaze is too thick, thin with 1 tablespoon of milk.
Allow to cool several minutes in doughnut pan then invert onto a wire cooling rack to cool completely.
Once cool dip top halves of doughnuts into glaze and allow some of excess to run off, then return to wire rack, glazed side facing upward.
Transfer doughnuts to freezer to allow glaze to set, about 5 minutes.
Recipe by The Motherload at http://momadvice.com/blog/2013/05/baked-strawberry-doughnuts