Soften the butter to room temperature.

Purée or finely dice fresh strawberries and mix them into the butter with vanilla.

Gradually add powdered sugar while whisking to reach a fluffy, pipeable texture.

Adjust thickness with tiny amounts of heavy cream or extra powdered sugar.

Chill to set or freeze for long-term storage; re-whip before using.

Place the softened butter in the stand mixer’s bowl and beat on medium speed with the whisk attachment until light and fluffy, about 1–2 minutes.

Add the diced or puréed strawberries and vanilla. Beat until incorporated and evenly pink.

With the mixer on low, add 4 cups of powdered sugar in two additions. Scrape down the sides as needed.

Turn the mixer to medium-high and whip until smooth and aerated. If too thin, add another 1/2 cup powdered sugar to thicken.

If too stiff, add heavy cream 1 teaspoon at a time until you reach the desired consistency.

Transfer to a sealed container and chill or freeze as needed. Before piping or smoothing on a cake, bring to room temperature and re-beat briefly.