• Preheat your oven to 375℉ (or 190℃).

  Lightly spray 2 doughnut pans with nonstick baking spray with flour and set off to the side.

MAKE THE DOUGHNUTS:

• In a large bowl measure and add cake flour, baking powder and salt. Whisk until combined and set off to the side.
• In a medium bowl, preferably with a spout, add eggs, sugar, melted (and cooled) butter, buttermilk, and vanilla. Whisk well until combined. Pour the wet into the bowl with the dry ingredients. Use a rubber spatula to gently stir. Until combined.
• Fill a pastry bag (or large resealable bag) with the doughnut batter. Snip off the corner and gently squeeze the batter into the prepared pan, filling each one 3/4 of the way full. Bake on the middle rack of your preheated oven for 10-12 minutes.
• Once baked, allow the doughnuts cool in the pan for 5 minutes before gently easing the doughnuts out of the pan transferring to a wire rack to finish cooling. (see notes).

MAKE THE GLAZE:

• Trim and slice the strawberries, add them to a mini food processor or blender. Puree until smooth, scraping the sides as you go. Strain the strawberry puree through a mesh strainer set over a bowl to catch as many seeds as possible. Next, add in lemon juice, powdered sugar and a pinch of salt. Whisk well to combine.
• Dip the doughnuts halfway into the glaze. Allowing any excess glaze to drip back into the bowl. Transfer to a wire rack set over a parchment paper lined sheet pan. Repeat with the remaining buttermilk doughnuts.
• See blog post for storage instructions.