Combine the strawberries, water and sugar in a bowl and allow to sit on the counter for about an hour. Press the strawberries through a fine mesh strainer, using a fork to really mash them up and extract as much juice as possible.
Place the strawberry and sugar juice in a medium sauce pan and whisk in the cornstarch. Cook over medium high heat, whisking constantly, until mixture thickens and comes to a slow boil.
Remove from heat and stir in the citrus juice and food coloring. Allow to cool and store covered in the refrigerator until ready to use.
Preheat oven to 425 degrees.
Mix together the yeast and water and allow to rest for 5 minutes.
Melt the butter and set aside to cool a bit.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
In a smaller bowl, whisk together the buttermilk and eggs. Add the melted butter and yeast and water mixture and whisk until smooth. Make a well in the bowl of dry ingredients and add the wet ingredients. Mix gently with a wooden spoon or spatula until no streaks of flour remain.
Spray the wells of two donut pans with cooking spray. Evenly pour the batter (using a cookie scoop for neater transfer) into the donut wells (about 3 tablespoons of batter for each).
Bake for 8 - 10 minutes, or until donuts are springy to the touch.
Allow to cool in pans for about 10 minutes, then remove and cool completely on a wire rack. Dip donuts into red strawberry glaze to coat. Serve with whipped cream and strawberries