• Heat oven to 350° F. Lightly grease a nonstick donut pan, mini muffin or regular muffin pan.
• Whisk together flour, sugar, soda, and salt in a bowl; make a well in the center and set aside.
• In a separate bowl whisk oil, buttermilk, egg, vinegar, and vanilla together. Pour into the well and mix until smooth and combined. Stir in half the strawberries.

For a donut pan:

• Spoon 2 tablespoons batter into each mold. Bake until golden and a toothpick inserted into donut comes out clean about 13–15 minutes. Cool in pan on wire racks 5 - 10 minutes before inverting onto the wire racks and cooling completely.

For a muffin pan:

• Use 1 tablespoon for small, flat ones or 2 tablespoons for a more muffin sized donut. Bake 1 tablespoon size about 8 minutes 2 tablespoons 13 - 15 minutes or until a toothpick in center comes out clean. Cool in pan on wire racks 5 minutes before inverting onto the wire racks and cooling completely.
• Whisk the confectioners' sugar and 1 - 2 tablespoons milk until smooth. Stir in the remaining strawberries.
• Dip tops of donuts into the glaze and top with sprinkles - return to wire rack until glaze is set.