Preheat oven to 375°F. Lightly oil two donut pans. Prepare flax egg by mixing ground flax and water. Let sit for 10 minutes to firm. Remove the strawberries from the fridge to allow to come to room temperature. Measure the almond milk and warm it slightly in the microwave (less than 30 seconds).
Combine all the dry ingredients into a small bowl. Combine all the liquid ingredients in a separate, large bowl. Slowly incorporate the dry ingredients into the wet ingredients.
Fold in the strawberries, making sure not to over-mix. If the batter is too thin, add 1 tbsp almond flour at a time until it thickens. It should not be pourable, but easily scoopable.
Transfer the mixture into a pastry bag (or ziploc bag) to pour into the donut pan. Fill each opening to the top with donut batter.
Bake at 375F 15-18 minutes or until a toothpick inserted into the center comes out clean. The donut should be slightly firm and springy to the touch.
Let the donuts cool in the pan for 2-3 minutes, then transfer them to a cooling rack to cool completely, for at least 10 minutes.
Meanwhile, make the lemon glaze. In a food processor or blender combine the lemon glaze ingredients until you achieve a slightly thick glaze. If the glaze is too thin, add 1 tbsp confection sugar until the desired consistency is reached
Dip the donuts in the glaze and top with any of your favorite toppings such as sprinkles or coconut shavings.
Enjoy! Store the donuts in an airtight container in the fridge for up to 5 days.