Add the softened butter to a large mixing bowl. Using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 2–3 minutes until smooth, pale, and fluffy.

Gradually add the powdered sugar, about 1 cup at a time, mixing on low speed between each addition to prevent spills. Once all the powdered sugar is incorporated, increase the speed to medium and beat until smooth and creamy.

Blend the freeze-dried strawberries into a fine powder using a food processor or blender if they are not already powdered. Add the strawberry powder, strawberry extract, and pinch of salt to the frosting. Mix on medium speed until fully combined.

Pour in the heavy cream, 1 tablespoon at a time, mixing well after each addition until the frosting reaches a smooth, fluffy, pipeable consistency.

Increase the mixer speed to medium-high and whip the frosting for 1–2 additional minutes until light and airy. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.

For an extra smooth frosting, gently fold the frosting with a spatula to release excess air bubbles before piping or spreading onto cakes, cupcakes, cookies, or brownies.