Preheat oven to 400°F.

Trim your strawberries and add them to a food processor. Pulse until you have a chunky puree. Set aside.

Mix together your butter, sugar and egg in a large mixing bowl on medium-high speed for about 2 minutes.

Add in your vanilla, buttermilk and strawberry puree and mix again until blended.

Add in both flours, baking soda, baking powder and salt and mix on low speed until JUST incorporated.

Add donut batter to a large piping bag or freezer bag, fold the bag over a large cup for easier filling.

Use a rubber spatula to scoop the batter neatly into the bag. Close bag and snip off the corner of the freezer bag (if using).

Grease donut tin and squeeze batter into each tin carefully, filling no more than HALFWAY.

Bake for 7-8 minutes on the middle rack.

Whisk together your powdered sugar and milk in a bowl and set aside.

Add donuts to a wire rack and pour glaze over top of each allowing the glaze to drip off, or dip the top of each donut into the glaze. Let the glaze harden for 20-30 minutes.