Preheat your oven to 350°F. Spray a 12-cavity donut pan with nonstick cooking spray and set aside.

In a small mixing bowl, whisk together the flour, baking powder, salt, and cardamom. In a separate medium mixing bowl, whisk together the strawberry puree, buttermilk, oil, egg, granulated sugar, and vanilla extract.

Pour the flour mixture into the bowl with the wet ingredients and use a silicone spatula to combine the batter. Fold in the chopped strawberries.

Stand a piping bag in a tall glass, fold the edges of the bag over the top of the glass, and carefully pour the batter into the bag. Cut the tip off of the bag and pipe batter into the donut pan cavities, filling them about ⅔ full. Alternatively, you can use a spoon to carefully transfer the batter to the donut pan cavities.

Bake the donuts for 14 to 16 minutes until set. Allow the donuts to cool for five minutes in the pan then transfer them to a wire rack to cool completely

Meanwhile, whisk together the powdered sugar, strawberry purée, vanilla, and milk or cream in a small mixing bowl until smooth. Dip completely cooled donuts about halfway into the glaze then transfer them to a parchment paper-lined surface. If using, finish the donuts with sprinkles before the glaze sets.