Place the 4 strawberries in a blender and process until blended into a puree. Strain and push through a mesh strainer and into a small bowl to remove the seeds. Set aside.

In a mixing bowl, beat the cream cheese and powdered sugar until somewhat combined. With the mixer on low speed, slowly pour in the strawberry puree. Once all of the puree is added, increase the mixer speed to medium and beat until smooth, about 2 minutes. Set the icing aside.

In a heavy bottom skillet or Dutch oven, heat at least 2 inches of oil to 350 degrees F. Separate the biscuit dough and place on a cutting board. Using a small biscuit cutter or the cap from a 2-liter bottle, cut out the center of the biscuits and reserve the donut holes.

Place 2-3 donuts into the hot oil and fry until one side is golden brown, then carefully flip with tongs and fry the other side until golden brown, about 1-2 minutes each side. Remove from the oil and drain on a paper towel lined plate. You can fry the donut holes, too.

Once the donuts are slightly cooled enough to handle, spread about 2 tablespoons of the strawberry icing on top of each one. Garnish with sliced strawberries. Enjoy immediately!