1. Prep Your Pan and Preheat the Oven

Start by preheating your oven to 400°F (200°C). Lightly spray a 12-cavity donut pan with nonstick baking spray or grease with a bit of oil. This prevents the donuts from sticking and ensures a smooth release.

2. Mix the Dry Ingredients

In a medium bowl, whisk together:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Set this mixture aside.

3. Combine the Wet Ingredients

In a large mixing bowl, beat the large egg with 1/2 cup of granulated sugar until the mixture is slightly pale and combined. Then add:

• 1/4 cup vegetable oil
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

Whisk everything until smooth and well blended.

4. Combine Wet and Dry Ingredients

Slowly add the dry ingredients to the wet ingredients. Mix gently until just combined—avoid overmixing, as this can lead to dense donuts.

5. Fold in the Strawberries

Gently fold in the 1/2 cup of chopped fresh strawberries. Try not to stir too vigorously, as strawberries are delicate and can break down.

6. Fill the Donut Pan

Using a spoon or piping bag (a resealable plastic bag with the tip cut off works too), fill each donut cavity about 3/4 full. This allows room for the donuts to rise.

7. Bake

Place the donut pan in the preheated oven and bake for 8 to 10 minutes. You’ll know they’re done when a toothpick inserted into one comes out clean and the tops spring back when lightly pressed.

8. Cool

Let the donuts cool in the pan for about 10 minutes. Then, carefully turn the pan upside down onto a wire rack to release the donuts and allow them to cool completely.

9. Make the Strawberry Glaze

While the donuts cool, prepare the glaze:

• In a small bowl, mash 2 small diced strawberries with a fork until smooth.
• Stir in 2 cups of powdered sugar and 1/2 teaspoon of vanilla extract.
• Add 1 to 2 tablespoons of milk, adjusting as needed until the glaze reaches your desired consistency. It should be thick enough to coat but still pourable.

10. Glaze the Donuts

Once the donuts are completely cooled, dip the tops into the glaze or drizzle it on using a spoon. Place them back on the wire rack so any excess glaze can drip off.