1-First, process the freeze-dried strawberries into a powdery crumb, about 1/2 cup, using a food processor or blender. You can sift it to remove any seeds if you want a super smooth result. This step brings out the intense strawberry flavor without adding liquid that could make the frosting runny.

2-Next, in a large bowl, beat the butter on medium-high speed until it’s creamy, which takes about 2 minutes. This helps build a good base for the rest of the ingredients. Then, add the confectioners sugar, strawberry powder, heavy cream or milk, and vanilla; beat on low speed for 30 seconds before switching to high speed for 2 more minutes.

3-If the mixture seems too thick, adjust it by adding 1 to 2 more tablespoons of heavy cream or milk. For a better taste, add a pinch of salt if it’s too sweet. Once it’s done, your strawberry buttercream is ready to use right away or store for later.