1. Preheat the oven to 425 F and spray the donut pan with non-stick cooking spray
2. In a large bowl, whisk together the flour, sugar, baking powder, salt and nutmeg.
3. Melt the coconut oil in a separate bowl in the microwave, then allow to cool for a few minutes until slightly warm to the touch.
4. Add the buttermilk, eggs and vanilla to the coconut oil, and whisk together.
5. Pour the wet ingredients into the dry, and stir until just combined.
6. Fold in the diced strawberries; be careful not to overmix. The batter will be very thick.
7. Transfer the batter to a piping bag and pipe in the donut pan until just full.
8. Bake the donuts for 7-9 minutes; mine took 7.
9. Let cool in the pan for a few minutes, and then turn the pan onto a wire rack to completely cool.
10. While the donuts are baking, prepare the glaze by pureeing the strawberries completely and slowly adding in the powdered sugar, 1 cup at a time and whisking until smooth.
11. Dunk the cooled donuts into the glaze 1 by 1, allowing to set on the wire rack for a couple of minutes before eating. Top with sprinkles if desired.

Donuts are best if enjoyed immediately, but will keep for up to 2 days in an airtight container. The glaze will begin to melt into the donuts after a day or so if left at room temperature.