Hull, wash and cut strawberries in half

(Don't be tempted to use extra or your frosting will be runny)

Blend till smooth in blender

Pour in saucepan

Simmer for 10 minutes while stirring, and then cool in refrigerator

Whip cream cheese and room temperature butter

Add 1/4 cup of cooled strawberry mixture and

powdered sugar and whip for a couple

minutes, till creamy and smooth

If you have time, it's a good idea to chill the frosting in the refrigerator for a while,

to let it firm up a bit, making it easier to use. The champion cake decorator (my mom)

says shortening gives a firmer consistency than butter,

but we both like the flavor of butter, better.