Preparation method:

1. Preheat the oven to 170°C. Spray 2 doughnut pans with non-stick cooking spray.
2. Sift together the flour, baking powder and salt. Mix in the castor sugar.
3. In a separate bowl, combine the oil, Harvest, the diced strawberries and the vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix gently to combine. Spoon the batter into the prepared doughnut pan, filling to about three-quarters full (do not overfill).
5. Bake for ± 10 mins until cooked. Cool for a few minutes in the pan, then carefully transfer the doughnuts to a wire rack to cool.
6. TO MAKE THE GLAZE: Combine the icing sugar, Harvest and the strawberry dessert topping. Mix well to combine to make a dipping consistency smooth glaze.
7. Dip the cooled doughnut tops into the glaze and allow to drip. Decorate with fresh strawberries and a dusting of icing sugar.