Preheat oven to 425°F. Spray donut pan with cooking spray.
In large bowl, sift together flour, sugar, baking powder, salt, and all but 4 tablespoons of the freeze dried strawberries (you will use the remaining in the glaze). In a separate bowl, mix together buttermilk, eggs, melted butter, and lemon zest. Pour wet ingredients into the dry ingredients and mix just until blended. Fill each pan cavity up to the center post, about 1/2 to 2/3 full.
Bake 7-9 minutes in preheated oven or until the tops of the donuts spring back when touched. Remove donuts immediately from pan and allow to cool on wire rack.
Meanwhile, make the glaze by combining powdered sugar, lemon juice, and remaining crushed freeze dried strawberries. Stir well and allow glaze to sit. If its too thick, you can thin out with additional lemon juice or water by adding very small amounts at a time.
Dip cooled donuts in glaze. Donuts are best served fresh, otherwise store in airtight container.