Preheat the oven to 350°F. Lightly spray a doughnut pan with nonstick spray.

Put the strawberries in a food processor and process until pureed. Measure out 1/2 cup and set aside. (If you have any extra, save it and stir into yogurt!)

In a large bowl, whisk the flour, baking powder, baking soda, salt, and sugar.

In a medium bowl, whisk the melted butter, egg, buttermilk, vanilla, and strawberry puree. Pour the wet ingredients into the dry and stir until just combined.

Using a small spoon, dollop the batter into the prepared doughnut pan, filling each doughnut about 1/2 way full. Gently smooth the surface of each doughnut.

Transfer to the oven and bake until the doughnuts spring back when pressed gently, about 12 to 15 minutes. Remove from the oven and let cool 10 minutes. Transfer the baked doughnuts to a rack to cool completely. Repeat with remaining doughnut batter.

While the second batch of doughnuts is cooling, make the glaze. In a medium bowl, beat the confectioners sugar, 4 tablespoons of milk, and the cream cheese until thick and no lumps remain. If the glaze is too thick, beat in another 1-2 tablespoons milk. Beat in the vanilla.

Working with one doughnut at a time, gently dip the top into the glaze. Use a butter knife to smooth it evenly. Transfer to a rack and repeat with remaining donuts. Sprinkle the doughnuts with the crushed freeze-dried strawberries. Let the doughuts stand until the glaze has set, about 1 hour. Doughnuts can be stored in an airtight container at room temperature for up to 1 day and in the refrigerator for up to 3 days.