Step 1

Place freeze-dried strawberries into a food processor or a high-speed blender and blend until they have been broken down into a fine powder. Set aside.

Step 2

Add butter and salt to a mixing bowl and with an electric hand mixer, mix for 1 to 2 minutes until soft and creamy.

Step 3

Add 1 cup of powdered sugar to the butter mixture and mix on low speed. Once there are no more spots of dry powdered sugar, add the second cup and mix again on low speed. Stop occasionally to scrape down the sides of your bowl.

Step 4

Add the freeze-dried strawberries and mix on low speed.

Step 5

If using, add the vanilla and mix on low speed. Slowly add milk, 1 teaspoon at a time, continuing to mix. Add additional teaspoons until the desired consistency is met.

Step 6

Turn the mixer up to medium speed and mix until light and fluffy, about 2-3 minutes. Mix for a couple more minutes if you want a creamier, fluffier frosting.

Step 7

Use immediately, or refrigerate / freeze until needed. (Refrigeration and freezing instructions can be found above and below)

Step 8

Wash, hull, and chop the strawberries. If you are using frozen strawberries, skip this step.

Step 9

Place the strawberries into a small pot and add 1 tablespoon of water. Using a potato masher, mash the strawberries until there are no large pieces left. (If using frozen strawberries, omit water.)

Step 10

Place the pot over medium-high heat. Once the strawberries start to bubble, turn the heat down to medium-low.

Step 11

Continue to cook, stirring occasionally so nothing sticks to the bottom of the pot. Cook until the strawberries have reduced to a thick paste and is no longer runny. This will take roughly 18-20 minutes, a few minutes longer if you used frozen berries. Once the strawberries thicken, mix almost continuously for the remaining cooking time so it does not burn.

Step 12

Remove the pot from the heat and allow the reduced strawberries to cool completely. You can leave the strawberries in the pot or you can transfer it to a bowl. Set aside.

Step 13

Add butter and salt to a mixing bowl and with an electric hand mixer, mix for 1 to 2 minutes until soft and creamy.

Step 14

Add 1 cup of powdered sugar to the butter mixture and mix on low speed. Once there are no more spots of dry powdered sugar, add the second cup and mix again on low speed. Stop occasionally to scrape down the sides of your bowl with a rubber spatula.

Step 15

Add the fully cooled reduced strawberries to the bowl and mix on low speed.

Step 16

If using, add the vanilla and mix again.

Step 17

Turn the mixer up to medium speed and mix until light and fluffy, about 2-3 minutes. Mix for a couple more minutes if you want a creamier, fluffier frosting.

Step 18

Use immediately, or refrigerate / freeze until needed. (Refrigeration and freezing instructions can be found above and below)