Step 1

Preheat oven to 350°F.  Spray a 12 count doughnut pan (or two 6 count pans) with cooking spray or grease with butter. Set aside.

Step 2

In a medium mixing bowl, use a whisk to sift together flour, baking powder, baking soda and salt. Set aside.

Step 3

In a separate large mixing bowl, whisk granulated sugar, vegetable oil, sour cream, egg and vanilla extract until fully combined.

Step 4

Add the flour mixture to the wet ingredients, stirring with a large rubber spatula until fully combined. Add the chopped strawberries, mix until evenly distributed.

Step 5

Spoon the batter into the doughnut pan, filling each well 2/3 full.

Step 6

Bake for 13-15 minutes or until the doughnuts are golden and puffed up. Cool in the pan for 5 minutes then transfer to a cooling rack to cool completely.

Step 7

To make the Glaze: In a small bowl, combine the powdered sugar with crushed strawberries. The glaze should be thick, you can add more crushed strawberries until desired consistency is reached. (Test thickness by slowly dripping off the end of the spoon in a thick ribbon.)

Step 8

Dip each doughnut about halfway into the glaze.  Allow the excess to drip off.  Place the doughnuts back on the cooling rackand let them set for 10 minutes.

Step 9

Serve immediately or place into an airtight container and store in the refrigerator for up to 3 days.