Preheat your oven to 375° and grease a doughnut pan with melted butter.

In a large bowl combine the cake flour, sugar, baking soda and salt. Whisk to combine and set off to the side.

In a medium bowl combine the two eggs, grapeseed oil, buttermilk and vanilla extract. Whisk until smooth and pour into the bowl with the dry ingredients.

Use a rubber spatula to stir until the dry and wet ingredients are combined.

Spoon the cake batter into the prepared pan until 3/4 of the way full. Bake in the preheated oven for 10-12 minutes.

Remove and let the doughnuts cool in the pan for 5 minutes before running a thin rubber spatula around their edges and gently removing the baked doughnuts to a wire rack to cool completely.

With a kitchen towel, wipe the remaining crumbs out of the doughnut pan before greasing with more melted butter and filling with the remaining batter and baking.

In a small food processor, add the quartered strawberries and pulse until finely chopped. Add in the cup of powdered sugar and blend until completely smooth. Pour it into a shallow bowl and dip half of each cooled doughnut into the glaze.