Preheat the oven to 350°F (175°C) and spray two donut pans with non-stick baking spray.

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pinch of nutmeg. Set aside.

In a separate bowl, beat together the white granulated sugar, large eggs, milk, sour cream (or Greek yogurt), melted unsalted butter, and pure vanilla extract until well combined.

Gradually pour the wet ingredients into the dry ingredients and mix gently until just combined.

Transfer the batter into a piping bag or a ziplock bag with the tip cut off. Pipe the batter into the prepared donut pans, filling each cavity about two-thirds full.

Bake in the preheated oven for 10-13 minutes, or until a toothpick comes out clean. Let donuts cool in the pans for 5 minutes before transferring to a wire cooling rack.

In a food processor, blend the quartered strawberries until pureed. Pour the puree into a bowl and mix in half of the powdered sugar until combined.

Add the remaining powdered sugar to the strawberry mixture and mix until thick. Then add the milk and stir until the glaze reaches a suitable consistency for coating the donuts.

Dip each cooled donut into the strawberry glaze and place back on the cooling rack to allow the glaze to set.