Preheat oven to 425°F and spray 2 6-cup donut pans with nonstick spray.

Combine yeast and warm water in a small bowl, stir to combine. Set aside till yeast is activated, (about 5 minutes - mixture will look like a cream foam when yeast is activated).

Combine sugar, cake flour, baking powder, and salt in a large bowl.

In a separate bowl, combine buttermilk, eggs, melted butter and yeast mixture. Stir well to combine.

Make a well in the center of the flour mixture. Add liquid mixture and stir just until all flour is combined.

Spoon batter into a gallon size zip lock bag. Cut one corner from bag and divide the mixture evenly between the 12 donut cups (about ⅔ full). For a picture tutorial of how to do this see The Baked Buttermilk Pumpkin Donut post.

Bake 6 to 8 minutes, until the tops spring back when lightly touched. Allow donuts to cool in pan for 5 minutes then turn out onto a wire rack to finish cooling.

For the glaze, combine 1 ½ cups of powdered sugar, strawberries and milk in a medium-size bowl. Stir well until all powdered sugar is incorporated. Add more powdered sugar till mixture is a thick, dip-able glaze.

Dip doughnut tops into glaze and place on a wire cooling rack until glaze is set.