Preheat oven to 350°F (177°C) and lightly coat two donut pans with baking spray.

In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and nutmeg. Set aside.

In another bowl, whisk together the sugar, eggs, milk, sour cream, melted butter, and vanilla until fully blended.

Add the wet mixture to the dry ingredients and stir until just incorporated. Do not overmix.

Spoon the batter into a piping bag or zip-top bag with the corner cut off. Pipe the batter into the donut molds, filling each about 2/3 full.

Bake for 10–13 minutes or until a toothpick inserted in the center comes out clean. Let the donuts cool in the pan for 5 minutes before transferring to a wire rack.

Blend the strawberries in a food processor until smooth. Pour the puree into a small bowl.

Add half of the powdered sugar to the strawberry puree and stir until combined. Mix in the remaining sugar, then add milk to adjust consistency. The glaze should be thick enough to cling but thin enough to dip.

Dip the tops of the cooled donuts into the glaze, let excess drip off, and return to the wire rack to set.