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Fill a large (1 liter+) jar with quartered fresh strawberries. Cover with tequila, making sure the strawberries are fully submerged.
Let sit in a cool, dark place for 3 weeks, then strain through a fine mesh sieve and squeeze any excess liquid out of the strawberries.
You can keep the infused tequila stored at room temperature.
To make the margarita: We made a salted strawberry rim by combining crushed freeze-dried strawberries and salt. Dip the rim in agave, then coat in the strawberry/salt mixture.
To a cocktail shaker filled with ice, add: 1 ½ oz strawberry infused tequila, 1 oz orange liqueur, 1 oz freshly squeezed lime juice and ½-¾ oz agave or simple syrup. Shake well, then strain into the rimmed glass over ice and enjoy!