I’m seeing conflicting things freeze dried vs fresh strawberries Etc Does. anyone what have a good strawberry icing recipe?
Rose Levy Beranbaum uses a half cup of strawberry puree in a buttercream made with 6 egg yolks, 1/4 cup sugar, 1/2 cup corn syrup, and 1 lb. butter.
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What are you using the icing for, and what kind of icing?
You can use freeze dried, fresh / frozen where the liquid has been concentrated, or jam (ditto, already done) all to good effect.
Freeze-dried is foolproof as the liquid is already out of the picture (eg with white chocolate ganache, whipped cream, cream cheese frosting, glace, or buttercream).
For the others, you need to deal with the liquid first, and consider how that impacts the flavor you want (fresh vs cooked).
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Strawberry cake.