Add the freeze-dried strawberries to a quart-size Ziplock baggie. Make sure all the air is out of it, then seal. Use a rolling pin to crush the strawberries into a fine dust. A few remaining larger chunks are expected. However, make sure they aren’t too big, or they will clog your piping tip. Set aside.

Add the softened cream cheese and butter to a large mixing bowl.

Use a paddle attachment for a stand or hand mixer and cream together on medium speed, scraping down the sides as necessary, until well combined.

Add the vanilla and 1 cup of the powdered sugar to the mixing bowl and mix on low at first until the powdered sugar begins to incorporate. Then switch the mixer to medium until combined. Repeat this process with the additional two cups of powdered sugar. Cream together until smooth and there are no chunks.

Add the strawberry powder to the mixing bowl and start on low until it’s beginning to incorporate then switch to medium and blend until fully mixed.

Your frosting is ready to be spread or piped onto your cake or cupcakes.

Store in the refrigerator if not using immediately. Remove it from the refrigerator to soften before using.