1 Prepare the strawberry purée: hull and roughly chop 6–8 fresh strawberries, blend until smooth and pass through a fine sieve to remove seeds. If purée is very watery, simmer gently for 3–5 minutes to reduce and concentrate, then let cool completely.

2 Beat the softened butter in a large bowl on medium-high speed until pale and creamy, about 3–5 minutes.

3 Reduce mixer speed to low and add the sifted powdered sugar one cup at a time, incorporating slowly to avoid clouds of sugar. Scrape down the bowl as needed.

4 Once sugar is incorporated, add the cooled strawberry purée one tablespoon at a time while mixing on medium speed. Continue until the frosting reaches desired strawberry flavor and a smooth consistency.

5 If you want a stronger color or flavor, add the freeze-dried strawberry powder and mix until evenly distributed.

6 Add vanilla extract and a pinch of salt. Then add 2 tablespoons of heavy cream (or milk) and beat on high for 2–3 minutes until light and fluffy. If frosting is too thick, add up to 1 more tablespoon of cream; if too thin, add a little more sifted powdered sugar.

7 Optional: add a drop or two of pink gel food coloring to intensify color and mix until uniform.

8 Taste and adjust sweetness or strawberry intensity. For firmer piping, chill the frosting 10–15 minutes, then re-whip briefly before using.

9 Use immediately to frost cakes or cupcakes. For storage, keep in an airtight container in the refrigerator up to 5 days—bring to room temperature and re-whip before using.