Step 1

, add the strawberries to a food processor or blender and puree until smooth. You should have about 3/4 cups of puree.

Step 2

Add the puree to a small sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced to about 6 tbsp, about 10-15 minutes. To measure, pour the puree into a measuring cup. If it’s more than 6 tbsp (between 1/4 and 1/2 cup), add it back to the pan and continue cooking.

Step 3

. When the puree has thickened and reduced, pour into a large measuring cup and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.

Step 4

. If using freeze dried strawberries, add them to a food processor and grind into a fine powder. Set aside.

Step 5

. Regardless of which version you’re making, add the butter (and shortening, if using) to a large mixer bowl and beat until smooth.

Step 6

. Add about half of the powdered sugar and beat until well combined and smooth.

Step 7

. If using the strawberry reduction, add about 3 tablespoons of the reduction and beat until well combined and smooth. If using the freeze dried strawberries, add the powder and about 3 tablespoons of water or cream and beat until well combined and smooth.

Step 8

. Add the vanilla extract and slowly add the remaining powdered sugar and beat until well combined and smooth.

Step 9

. Add additional strawberry reduction/milk or cream until your frosting is the right consistency. Use your frosting on cakes, cupcakes, etc. Frosting can be left at room temperature for 1-2 days, but if you aren’t using it right away, I recommend refrigerating it for up to a week or freezing it for about a month.