Preheat the oven to 325 degrees and spray {2} donut pans with a vegetable spray.
In a small bowl whisk together the maple syrup, milk, coconut oil and vanilla extract, and set aside.
Whisk together the salt, flour and baking powder. Pour in the wet ingredients and combine well, but be careful not to over-mix. Lastly fold in the 1/4 cup diced strawberries.
Distribute evenly in {2} donut pans and bake for 15 minutes. Remove from the oven and cool in pan for 5 minutes.
Serve warm with a dollop of coconut cream and a scoop of macerated strawberries.
Notes
If you aren't gluten-free and don't need to use gluten-free 1-to-1 Baking Flour, regular all-purpose flour works great. To make the macerated strawberries: mix together 2 cups thinly sliced strawberries with 2 tablespoons maple syrup, 1 tablespoon lemon juice and 1/4 teaspoon pink Himalayan salt for a few minutes, and then allow the strawberries to sit for 5 minutes or up to 24 hours. Refrigerate until you're ready to use.