Using a food processor OR a spice grinder, add the 1/4 cup freeze-dried strawberries. Pulse for about 1 minute until it resembles a powder. Measure out 1 tablespoon. (See below in NOTES section on other recipes to make using freeze-dried strawberries.)
In the bowl of a stand-up mixer with the paddle attachment (or a medium bowl using an electric hand mixer), add the cream cheese and beat it until smooth. I like to do this or else the cream cheese frosting will have little clumps of cream cheese. Next, add the butter and beat it until smooth, about 15 seconds.
Add the powdered sugar, salt, vanilla extract and heavy cream. Beat for a full 2 minutes to ensure fluffy, delicious frosting.
If you want to make little strawberries, here’s what you need to do: add about 1/4 cup of frosting to one bowl. And then add a few tablespoons to a second bowl. We’re going to add food coloring to both of those frostings.
Then, add the reserved strawberry powder to the frosting and beat it one last time until combined. Add red food coloring if you want it be more pink. I added a small drop.
If you don’t want to make the strawberries, you can obviously skip removing some of the frosting and just proceed with adding the powder, etc.