Step 1

Combine the fresh strawberries, sugar and a splash of water in a small saucepan. Turn the heat to medium low, and cook while stirring every few minutes until the strawberries reduce to 1/4 cup. Stir frequently, and lower the heat as needed to prevent burning. You can add a splash of water to help, if needed. It should take about 20-30 minutes, and it will turn into a thick jam that looks like preserves.

Step 2

Scrape the strawberry mixture out of the saucepan, and let it cool in a separate bowl.

Step 3

Meanwhile, beat together with an electric mixer on high the butter and cream cheese until creamy. Add the strawberry mixture and vanilla, and beat until combined.

Step 4

Finally, stream in the powdered sugar while beating until everything is creamy and smooth.

Step 5

Use on cupcakes, in between cake layers, or place in a plastic storage bag and freeze for up to 3 months.