Preheat oven to 375 degrees. Spray donut pan with non-stick spray or use room temerature butter and flour (shaking off excess flour).
Pour white balsamic vinegar into whole milk and set aside while you mix the dry ingredients.
Whisk together the flour, sugar, baking soda, and salt. Set aside.
Whisk together the vegetable oil, vanilla, and egg. Add the milk with vinegar and whisk to combine. It may appear to curdle/separate but that is okay!
Make a well in the middle of the dry ingredients and pour your wet ingredients in the middle. Use a wooden spoon to mix the batter together. Mix until just barely combined and then gently fold in the chopped strawberries.
Spoon the batter into the prepared donut pans until they are almost full. The batter will make 6 full-size donuts. Bake for 10-12 minutes until a toothpick inserted into the middle of the donut comes out clean.
While the donuts are baking, make the glaze. Place 1 cup freeze dried strawberries into a food processor and pulse until you have a strawberry powder. Whisk with powdered sugar and heavy cream until smooth.
When the donuts are done, flip them out of the pan onto a cooling rack. They need to be slightly cooled so the glaze doesnt melt off- wait about 5-10 minutes and then dip the tops in the glaze. Place the donuts back on the cooling rack (glazed side facing up) and allow the glaze to set, about 5 more minutes.
Place the white chocolate chips and coconut oil in a microwave safe bowl. Microwave in 15 second intervals, stirring between times, until melted and smooth. You can also do this on a stovetop. Drizzle on donuts and enjoy!