• Make this recipe with either freeze-dried strawberries OR fresh/frozen strawberries - choose one.

Freeze-dried strawberry frosting

• In a large bowl, add room temperature butter and beat with a hand mixer (or stand mixer) until creamy, about 1 minute.
• In a spice grinder or food processor, grind freeze dried strawberries into a powder. Add to a bowl along with the confectioner's sugar and whisk to combine.
• Add half of the confectioner's sugar mixture and slowly mix until ingredients are fully combined. Add remaining confectioner's sugar and slowly mix until combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.
• Add salt, vanilla extract, and heavy cream and mix until light and fluffy, about a minute. Add more heavy cream as needed to thin frosting to desired consistency.

Fresh strawberry frosting

• Hull and halve strawberries and add to the bowl of a food processor or blender. Puree until smooth. You should have about ½ cup of strawberry puree.
• Add to a saucepan and cook over medium heat, stirring frequently, for about 25 to 35 minutes, or until mixture has reduced by half and looks thick (like tomato paste).
• Remove from heat and allow to cool completely (warm puree will melt the frosting). Optionally, puree can be made the day before and refrigerated until ready to assemble.
• In a large bowl, add room temperature butter and beat with a hand mixer (or stand mixer) until creamy, about 1 minute.
• Add half of the confectioner's sugar and slowly mix until ingredients are fully combined. Add remaining confectioner's sugar and slowly mix until combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.
• Add salt, vanilla extract, and strawberry puree and mix until fully incorporated.