This can be made with fresh or frozen strawberries. If using fresh strawberries, rinse them well, pat dry, and remove the stems. Then add the berries to a blender or food processor and puree until completely smooth. You will need around 6 to 8 berries to make ⅓ cup puree.

If using freeze dried strawberries, pulverize them in a blender or food processor. If the finished product is not super fine, sift to remove any large chunks before using.

Cream the butter in the bowl of an electric or stand mixer, beating until smooth and creamy, about 2 minutes. Add the strawberry puree (or strawberry powder), salt, 1 tablespoon heavy cream, and any optional extracts. Beat again to combine.

Begin adding the powdered sugar a cup or two at a time, with your mixer on low speed, scraping the sides and bottom of the bowl as needed. After all of the sugar has been added, switch to high speed and beat until light and fluffy, about 2 minutes.

Give it a taste and decide if you want to add in any more salt or extracts to taste. (I recommend starting with ¼ teaspoon of added extracts as they can be strong!) If your frosting is too thin, add a little more sugar. If it's too thick, add in additional heavy cream or strawberry puree, 1 tablespoon at a time. If using freeze-dried strawberry powder, you will likely want to add more heavy cream!

Once you have reached your desired taste and consistency, fold in the optional finely diced strawberries, if using. Use frosting immediately on cakes, cupcakes, cookies, etc! Enjoy!