1-First, if using fresh strawberries, wash and hull 1 1/2 cups (200g) of them, then puree in a food processor or blender until smooth to yield about 3/4 cup of puree.

2-Pour the puree into a small saucepan and cook over medium heat, stirring consistently until it reduces to about 6 tablespoons, which takes 10 to 15 minutes; let it cool to room temperature.

3-If using freeze-dried strawberries, grind 1 cup into a fine powder using a food processor for a quick alternative.

4-In a large bowl, beat 1 cup (224g) of room temperature unsalted butter until smooth and creamy.

5-Add half of the 4 cups (460g) powdered sugar and beat until well combined, creating a solid base for the frosting.

6-For fresh strawberry reduction, mix in about 3 tablespoons; for freeze-dried powder, add the powder plus about 3 tablespoons of water or cream and beat until smooth and integrated.

7-Gradually add the remaining powdered sugar, along with 1/2 teaspoon vanilla extract and a pinch or two of salt, beating until the frosting is silky and even.

8-Adjust the consistency by adding more reduction or liquid as needed, then use immediately or store for later; this recipe can frost about 12 cupcakes depending on how thick you apply it. Try it on funfetti muffins for a tasty twist.