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With a food processor, grind the freeze-dried strawberries into a fine powder and set aside.
Whip the butter using a stand mixer with a paddle attachment on medium speed until it’s creamy and light in color, about 5 minutes.
Add the strawberry powder, vanilla, and milk. Continue to mix on medium speed for 1 minute, scraping down the bowl and paddle afterwards.
Add the powdered sugar a few cups at a time and mix on low speed until fully incorporated, scraping down the bowl and paddle after each addition.
Add the salt and continue mixing on low speed until the buttercream is fully combined and silky smooth.