Preheat oven to 375°F. Grease two doughnut pans with cooking spray and set aside.

In a medium bowl, sift together 1 1/4 cups of the flour, baking soda, and salt. Set aside.

In a separate bowl, cream together the butter and sugar until light and fluffy, about 3 to 5 minutes. Beat in the eggs, one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice and vanilla extract. Stir in the dry ingredients and yogurt, alternating between the two, making sure to start and end with dry ingredients.

In a small bowl, toss together the diced strawberries with the remaining 2 tablespoons flour. Add to the batter and gently fold until evenly distributed. Fill the prepared doughnut pans, about halfway up, with the batter and give them a gentle tap on the counter to even out as much as possible. Bake until golden brown around the edges and a toothpick, inserted in the middle, comes out clean, about 18 to 20 minutes. Remove from the oven and allow to cool in the pans for 10 minutes before inverting onto wire racks to cool completely.

To make the strawberry powdered sugar, place the dried strawberries and powdered sugar in a food processor or a high speed blender. Blend until the strawberries are completely powdered and blended into the sugar. Transfer to a shallow dish.

Working with one at a time, coat the doughnuts with the sugar, turning them over to coat both sides and then transfer to a plate or platter. Serve immediately or store in an airtight container at room temperature for up to 2 days. Enjoy!