Slice your strawberries in half after cleaning them and removing the tops. Next, put the strawberries in a food processor bowl and pulse until they are perfectly smooth. No lumps!

In a medium saucepan, add the puree and simmer over medium heat. Bring to a boil and then simmer, stirring constantly to prevent burning, until the puree has thickened and reduced to ¼ cup, about 15 minutes. Pour the purée into a measuring cup to measure. Put it back in the pan and cook if it's over ¼ cup.

Pour the thickened and reduced puree into a small bowl and chill until it cools completely. You may prepare this strawberry combination in advance if you'd like.

Beat the heavy cream quickly until firm peaks form using a hand mixer or the paddle attachment on your stand mixer.

Using a spatula, scrape down the bowl and add all of the powdered sugar that has been sifted. Start by beating slowly at first. Increase the speed to medium-high once more and beat for five minutes once no dry ingredients are visible.

Beat in the vanilla extract until incorporated.

Pour in the reduced strawberry purée (at room temperature!). Mix at a low speed for another two minutes, scraping down the bowl and paddle as necessary until everything is smooth and completely combined.

Make sure all the ingredients are well incorporated, but don't overmix.

Put in a plastic storage bag and freeze for up to three months, or use on cupcakes or between layers of cakes.