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 bring to a boil over medium heat, then reduce to a 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 keep cooking if it's more than ¼ cup.

Pour the thickened and reduced puree into a small bowl and let it cool completely to room temperature. You may prepare this strawberry combination in advance if you'd like.

Beat the heavy cream on high speed with a hand mixer or the whisk attachment of your stand mixer until firm peaks form.

Using a spatula, scrape down the bowl and add all of the powdered sugar that has been sifted. Beat slowly at first. Once no dry sugar is visible, increase the speed to medium-high and beat just until the sugar is fully incorporated and the cream holds firm peaks again, about 30 seconds to a minute.

Beat in the vanilla extract until incorporated.

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

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

Use immediately on cupcakes or between layers of cakes, or freeze for up to three months.