Using a small saucepan, add all filling ingredients (strawberries, jam and water). Place over medium heat and cook, stirring occasionally, for 10 minutes. Refrigerate filling until cold (at least 1 hour).

Transfer mixture into a food processor or mini food chopper and puree until smooth. (Note: It’s important to let this mixture cool first. Pureeing hot food releases steam which could be dangerous in a blender or food processor.)

Preheat oven to 400°F.

Line a baking sheet with parchment paper; set pan aside.

Working on a lightly-floured surface, unroll one sheet of puff pastry and brush entire top of sheet with beaten egg. Unroll second sheet of puff pastry and press on top of the first sheet.

Using a 3” round cookie cutter, cut 9 rounds. Using a 1” round cookie cutter, cut the center out of each of the larger rounds. (Tip: Cut additional 1” rounds from the excess puff pastry to create “doughnut holes.”)

Place puff pastry rounds on prepared baking sheet; bake at 400°F for 22-25 minutes, or until lightly browned.

Let doughnuts cool completely.

Once doughnuts have cooled, slice each one horizontally into 3 layers. Brush cooled filling mixture on top of bottom layer. Add second and third layers, brushing each layer with more filling.

Using a small mixing bowl, whisk together the powdered sugar, vanilla and milk until smooth. Drizzle glaze around tops of the doughnuts. While still wet, sprinkle diced strawberries on top of the glazed doughnuts. Let glaze set (~15 minutes) before serving.