Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. Set aside.

In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add confectioners sugar, strawberry powder, cream, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add a pinch of salt if frosting is too sweet.

Cover and store leftover frosting for up to 5 days in the refrigerator.