1-Puree the 1 1/2 cups (190g) chopped strawberries in a food processor or blender, then strain to remove seeds.

2-Cook the puree over medium heat, boiling and stirring continuously until it reduces to 1/4 cup and thickens, about 15 minutes.

3-Refrigerate the cooled puree.

4-Whip the strawberry mixture with the 1 3/4 cups (420ml) cold heavy whipping cream and 1 cup (115g) powdered sugar on high speed until stiff peaks form. Add red gel icing color if desired.

1-Grind the 1 cup freeze-dried strawberries into a powder using a food processor.

2-Whip the strawberry powder with the 1 3/4 cups (420ml) cold heavy whipping cream and 1 cup (115g) powdered sugar on high speed until stiff peaks form. Add red gel icing color if desired.

Additional Preparation Tips: First, chill a metal mixing bowl and beaters in the refrigerator for about 15 minutes to ensure optimal whipping. Rinse and hull fresh strawberries, then blend them into a smooth puree using a blender or food processor. Pour 1 3/4 cups (420ml) of chilled heavy cream into the cold bowl and start whipping at medium speed, gradually adding 1 cup (115g) powdered sugar and incorporating the strawberry element until soft peaks form.