First start by creaming 1/2 cup of softened, salted butter and 1 1/2 cups of granulated sugar together in a medium sized bowl.
Then add in 2 eggs, 1 tsp of vanilla and 1/4 tsp of rose water and combine.
Mix in 1/2 cup of sour cream and 1/2 cup of milk. Set aside.
In a small bowl mix 2 1/2 cups of flour, 1/4 tsp of baking soda, 1 tsp of baking powder and 1/4 tsp of salt together.
Add the dry ingredients to the wet ingredients a little at a time until all is incorporated together.
Grind 1 1/2 cups of freeze dried strawberries. Sift them into the batter and mix until all is combined.
Transfer the donut batter into a piping bag fitted with a large tip. Pipe the batter into a greased donut pan, 3/4 of the way full. Bake the donuts at 350 degrees for 11-13 minutes, or until a toothpick comes out clean from the center.
Let them cool in the pan for a few minutes and then transfer them to a cooling rack to completely cool.
For the Strawberry Glaze
While they are cooling make the icing by puréeing a few strawberries, enough to make 2-3 tbsp of purée.
Add 2 cups of powdered sugar in a bowl and add 2 tbsp of the strawberry purée. Mix until all the powdered sugar is dissolved. If it is too dry add a little bit more of the strawberry purée. It should be a very thick icing.
Dip each donut in the glaze. Sprinkle each donut with crushed freeze dried strawberries if you desire. Let the glaze set and then serve!
Notes
*Store leftovers in an airtight container for up to three days.