Place the freeze-dried strawberries in a coffee grinder or food processor  and pulse until finely ground. Set aside. 

Add the butter and half of powdered sugar to a bowl. 

Beat on medium-low speed until the mixture is creamy. 

Add the strawberry powder and heavy cream and beet to combine. 

Add the remaining powdered sugar and beat until well combined.

Use immediately or refrigerate in an airtight container until ready to use. 

Frosting can last in the fridge for two weeks and in the freezer for two months.