Gently rinse your fresh strawberries with cold water. Pat dry.
Cut the strawberries into small cubes (smaller than a marble). If making mini donuts, cut strawberries even smaller (see picture)
Lay strawberry chunks on a paper towel and pat dry. Dust flour on top to gently coat each chunk as well as possible.
Preheat oven to 350 F. Grease your doughnut pan. Combine dry ingredients in a larger bowl.
In a small bowl, whisk together wet ingredients except for melted butter. Pour wet ingredients into dry ingredients and mix until just combined. Stir in melted butter. Then fold in prepared strawberries and lemon zest.
Transfer the mixture into a prepared piping bag and fill each mold about 3/4 full. ( For mini doughnuts, I found spooning as an easier method)
Bake about 10-14 minutes (For mini doughnuts, bake about 8-10 minutes), or until a toothpick comes out clean. Allow to cool in the pan for about 5 minutes. Then completely cool on a wire rack. Repeat with remaining batter.
Whisk together all ingredients. If you desire a thinner consistency, gradually add in 1 tspn of water at a time.
When doughnuts are cool, glaze each doughnut as much as your heart desires. There is plenty of glaze, so double dip if you prefer a thick coating.