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 a pinch of nutmeg. Set aside.

In a separate bowl, beat together the white granulated sugar, large eggs, milk, sour cream, 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 evenly 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 inserted into the donuts comes out clean. Let donuts cool in the pans for 5 minutes before transferring them to a wire cooling rack.

In a food processor, blend the quartered strawberries until pureed. Pour the puree into a small 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 consistency that’s thin enough to coat the donuts but thick enough to hold onto them without running off.

Dip each cooled donut into the strawberry glaze, ensuring a good coating. Place the glazed donuts back on the cooling rack and allow the glaze to set and dry.