Hull and halve strawberries. Place in a food processor and blend until strawberries are pureed; no chunks. Set aside.
In a large bowl using an electric mixer, cream butter until creamy and smooth. Add vanilla extract; mix until combined.
Turn mixer on lowest speed and slowly add 1 cup of powdered sugar; mix until creamy. Scrape down bowl as necessary. Add 1 tablespoon strawberry puree; mix until combined.
Alternate between adding 1 cup powdered sugar and 1 tablespoon strawberry puree until remaining powdered sugar and strawberry puree has been added. Blend until creamy. Eat & Enjoy!
Store Strawberry Buttercream in an airtight container in the fridge; will keep 3+ days.¹ For a creamy buttercream use pure cane sugar powdered sugar. If it doesn't say "pure cane sugar" it is beet sugar, which can leave buttercream gritty.² This is about 6-8 medium strawberries.