Preheat oven to 425°F. Spray mini doughnut pan with vegetable pan spray.

In large mixing bowl, whisk together flour, sugar, baking powder, salt and nutmeg. Add buttermilk, egg, and butter and stir until just combined. Fold in 1/2 cup strawberries. Fill each doughnut cup approximately 1/3 full. Tap pan on counter to evenly spread batter into cups.

Bake 4-6 minutes or until the top of the doughnuts spring back when touched. Cool in pan 5 minutes. Remove to cooling grid and cool completely.

For glaze, puree remaining strawberries in blender or food processor. Strain puree; 2 tablespoons juice should remain. Discard solids.

In small bowl mix strawberry juice and confectioner’ sugar until sugar is dissolved. Cover tops of doughnuts with glaze.