Preheat the oven to 325 degrees F. Spray a donut pan with cooking spray, use a paper towel to lightly spread/remove excess spray.

In a large bowl combine the flour, sugar, baking powder and salt.

In another bowl combine the milk, egg, vanilla, and oil until well blended. Stir the dry ingredients into the wet ingredients, mix just until combined.

Add in the chopped strawberries and gently fold to combine.

Spoon the batter into the donut pan.

Bake the donuts for 10 minutes, or until a toothpick comes out clean. Remove from the oven and let the donuts sit in the pan for 10 minutes before moving them to a wire rack to cool.

Remove the donuts from the donut pan and place them on a wire rack to cool.

Place the softened cream cheese into a mixing bowl and beat with an electric mixer until fluffy, about 1-2 minutes.

Add in the powdered sugar and milk, and stir by hand or use the electric mixer to combine. The glaze will be ready when no powdered sugar streaks remain. The glaze will be more runny.

For dipping the donuts, it's easiest to transfer the cream cheese glaze to a small shallow dish, but large enough to fit a donut in. While hanging onto the edges of the donut, dip each donut into the cream cheese and pause for a few seconds while the donut is upside down to allow to excess to fall off. Place the donuts on a cooling rack.

Combine the strawberries, sugar, and lemon juice in a small pot over medium-high heat on the stove. The mixture will kind of bubble and juice will begin to form. Continue to stir while mashing up the strawberries with a spatula. Cook until the sauce thickens, about 5-7 minutes. Drizzle the strawberry coulis on top of each donut. If desired, top each donut with a few chopped strawberries.