In the bowl of an electric stand mixer, fitted with paddle attachment, whip butter on medium-high speed until very pale and fluffy 6 - 8 minutes, frequently scraping down sides and bottom of bowl. Meanwhile, pulverize freeze dried strawberries in a food processor** until finely ground . Transfer strawberry powder to whipped butter and blend mixture until combine. Stir in heavy cream followed by powdered sugar and whip mixture 4 - 5 minute longer on medium-high speed, until very pale and fluffy, frequently scraping down sides and bottom of bowl. For best results frost and serve within an hour.
