FOR THE STRAWBERRY GOLD aka FREEZE DRIED STRAWBERRIES

1. Add the freeze-dried strawberries to a blender and pulse until they become a fine powder and set aside.

FOR THE STRAWBERRY PUREE

1. Place the strawberries in a blender and pulse 3 to 4 times.
2. Transfer the strawberries to a small pan and simmer over medium-low heat until the strawberries are reduced by about 1/2.  This could take up to 15 minutes or so.  Check it frequently until it looks like it’s reduced to about 1/2 cup. It doesn’t half to be exact.  However, the more reduced, the more potent the strawberry flavor.
3. Transfer the reduced mixture to a small bowl and refrigerate until cool.  Make sure it’s cool before adding it to the other frosting ingredients.

FOR THE STRAWBERRY BUTTERCREAM

1. Add the butter to the mixing bowl of a stand mixer fitted with the whisk attachment, (or use a hand mixer).  Whisk on high speed until the butter is light and creamy.  Add the vanilla, salt, strawberry puree, strawberry gold, and vanilla.  Whisk on medium speed until all ingredients are incorporated and the mixture is light and creamy.
2. With the mixer on low, slowly add the powdered sugar, one cup at a time, mixing until the powdered sugar is fully incorporated.  Add the half & half and mix until smooth.  Add a little more half & half as needed to get the perfect consistency for piping.  The buttercream frosting should be thick and able to stand on its own when piped.
3. Refrigerate the frosting until ready to use.  Once you use the frosting for a cake or cupcakes, they should be refrigerated until about 1 hour before serving.
4. The frosting will keep for up to 5 days refrigerated.