Prepare the Strawberries : Wash and hull your strawberries, then mash them into a pulp. You can use a fork, potato masher, or even a food processor to break them down. Set aside.

Cream the Butter : In a large mixing bowl, beat the softened butter until it’s light and fluffy. This step is crucial for achieving a smooth, creamy texture.

Add Sugar Gradually : Gradually add the confectioners sugar to the butter, beating continuously. Start with about half the sugar, then add the rest as needed. This helps prevent clumping and ensures a smooth consistency.

Mix in Vanilla and Strawberries : Once the sugar is fully incorporated, add the vanilla extract and mashed strawberries. Mix until everything is well combined. The mixture should be thick and creamy.

Adjust Consistency : If the frosting seems too thick, add a tablespoon of heavy cream at a time until you reach your desired consistency. Be careful not to add too much, as it can make the frosting too runny.

Chill (Optional) : If you want the frosting to be firmer, transfer it to a bowl, cover it with plastic wrap, and refrigerate for about 30 minutes. This step is optional but can help the frosting hold its shape better when piping.

Pipe or Spread : Once the frosting is ready, you can pipe it onto cakes or cupcakes, or simply spread it with a spatula. Garnish with extra strawberries if desired.