1 Wash and hull about 8–10 fresh strawberries. Blend until smooth to make 1/2 cup of puree 🍓.

2 If you prefer a seed-free frosting, strain the puree through a fine mesh sieve and press with a spoon to remove seeds 🍓.

3 In a large bowl, beat the softened butter on medium speed until light and fluffy, about 2–3 minutes 🧈.

4 Add the strawberry puree and lemon juice to the butter and beat until combined and the mixture is slightly pink 🍋🍓.

5 Gradually add the sifted powdered sugar, 1 cup at a time, beating on low until incorporated. Increase speed to medium and beat until smooth 🍚.

6 Add vanilla extract and 1 tablespoon of heavy cream or milk; continue beating. If the frosting is too thick, add the remaining tablespoon of cream; if too thin, add a little more powdered sugar 🥛🍦.

7 Taste and adjust: add a pinch of salt to balance sweetness and more lemon if you want a brighter strawberry flavor 🧂.

8 If desired, add a few drops of natural pink food coloring and mix until evenly colored 🌸.

9 Use immediately to frost cooled cakes or cupcakes, or chill for 10–15 minutes to firm slightly before piping. Store leftovers in an airtight container in the fridge for up to 4 days (bring to room temperature and re-whip before using) ❄️