Step 1

Preheat your oven to 350 degrees F (176 C) and generously grease your donut pan with avocado oil or refined coconut oil.

Step 2

STRAWBERRY PURÉE: To make the strawberry purée, add strawberries to a high-speed blender and blend until super smooth, about 1 minute. 2 ⅓ cups fresh strawberries should make about 1 ¼ cups of strawberry purée. Set aside.

Step 3

DONUTS: To a medium mixing bowl, add 1 cup of strawberry purée (adjust amount if altering batch size), cane sugar, avocado oil (or melted coconut oil), and vanilla extract. Whisk until smooth and fully incorporated. Next add almond flour, potato starch, arrowroot starch, baking powder, and sea salt. Whisk until combined with no flour streaks remaining.

Step 4

Spoon the batter into your prepared donut pan, dividing it between 12 donuts. You can also bake in batches if your donut pan only has six donut rings. Smooth the tops and bake for 20-22 minutes until the edges are golden and the donuts spring back when lightly pressed.

Step 5

Let the donuts cool in the pan for 10 minutes before removing and turning out onto a cooling rack to let cool completely.

Step 6

GLAZE: Meanwhile, to a small bowl, add the lesser amount of powdered sugar, 3 Tbsp of the strawberry purée (adjust amount if altering batch size), vanilla extract, and sea salt. Whisk well to combine. If the mixture is too thin, add powdered sugar 1 Tbsp at a time until a thick yet pourable consistency is achieved. You want to be able to dip the donuts in the glaze and have it drip down the sides just slightly.

Step 7

Once the donuts are fully cool, dip each one into the glaze, coating the top 1/3 of the donut, then flip and place them onto the cooling rack to set. Enjoy while the glaze is still drippy or wait 10-15 minutes for it to set! Best when enjoyed the day of, but can be stored in an airtight container for up to 2-3 days or frozen for up to 1 month.