Preheat oven to 425 F. Spray a donut pan with cooking spray.
In a bowl combine flour, sugar, baking powder and salt. Stir to combine.
In a separate bowl whisk together buttermilk, eggs, maple syrup, coconut oil and vanilla.
Add wet ingredients to dry ingredients and mix until incorporated. Do not over mix.
Fold in 1 cup of strawberries.
Pipe mixture into the prepared donut pan, filling it 2/3 full. Bake donuts for 8-10 minutes, until toothpick inserted comes out clean. Let donuts cool in the pan for 5 minutes, then transfer to a cooling rack and let them cool completely.
For The Glaze:
Puree 1/2 cup strawberries and strain through a fine mesh strainer, trying to extract as much juice as you can. Combine strawberry juice and powdered sugar. Stir and add warm water to thin it, if needed.
Dip donuts into glaze. Serve immediately or keep in an air tight container in the fridge for 2 days.
All ingredients should be at room temperature. Buttermilk should not be cold. Coconut oil should be melted, but not too hot.