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Place the softened unsalted butter pieces in the bowl of your stand mixer fitted with the whisk attachment and beat at high speed for 5 minutes, occasionally running a spatula along the sides of the bowl, until creamy, smooth and white.
Add the sifted powdered sugar in batches, leaving the mixer running at medium speed until it is completely incorporated.
Add the heavy cream and vanilla extract and beat again at high speed for a further 5 minutes.
Add the cooled strawberry puree and mix for 2 minutes to incorporate.
Use the frosting immediately, or place it in the fridge covered with plastic wrap and allow to come to room temperature, then whisk again to use.