Step 1

Start by processing the strawberries in a food processor until pureed. Transfer to a small saucepan and bring to a simmer over medium heat, cooking and stirring frequently until reduced by at least half to between 1/4 and 1/2 cup. This usually takes around 10-15 minutes (a little on the longer side if using frozen strawberries). Cool completely before moving on. This step can even be done a day or two in advance.

Step 2

In a large bowl, beat the butter with an electric mixer for 2-3 minutes until light and smooth.

Step 3

Add 2 cups of the powdered sugar, mixing until the butter and sugar start to come together, then add the remaining powdered sugar, vanilla, and coconut extract, if using, beating again until it starts to come together.

Step 4

Add 4 tablespoons of the reduced strawberry puree, beating well until light and fluffy. If needed, add the remaining 1-2 tablespoons of strawberry puree to get the flavor and consistency you desire. Transfer to a piping bag fitted with a decorative tip to frost cupcakes or spread on a layer cake.