Preheat oven to 325 degrees and grease a donut pan.
First, make the strawberry lemon puree by combining 2 cups strawberries with 1/3 cup lemon juice in a blender. Blend until smooth. This will make more than the 1/2 cup needed, but you can use it on so many other things (like pancakes!)
Combine dry ingredients in a large bowl.
Whisk together remaining wet ingredients in a small bowl.
Add the wet ingredients to the dry and combine with a spatula until fully incorporated.
Pour batter into donut pan.
Bake for about 12 minutes.
Remove pan from oven, let cool for about 5 minutes and then transfer the donuts to a cooling rack.
Once completely cooled, prepare the glaze by combing confectioners sugar and the puree in a small bowl with a spoon. (Using more sugar and less puree will result in a thicker and paler pink glaze. Make the glaze to your preference.)
Dip the cooled donut into the bowl with the glaze and then sprinkle the lemon zest on top.