First prepare the strawberry powder by adding the freeze dried strawberries to a high powered blender and blitzing until they form a powder. Set aside.

To make the butter - put the cream in a stand mixer and whisk on medium speed until the fat separates from the liquid and you’re left with butter and buttermilk - this can take several minutes.

Strain the butter and reserve the buttermilk - you can use this for a plethora of things (I love using it in place of Greek yoghurt in my banana bread recipe!)

Next place the butter mass into a large bowl of ice cold water (add ice cubes into a bowl of cold water) and knead, rinse and squeeze several times to remove as much of the buttermilk as possible - this helps it last longer.

Lightly spread the butter out onto a clean work surface and pour over the strawberry powder. Use your hands or a palette knife to incorporate the powder into the butter until it's totally homogenous.

Use parchment paper to roughly form the strawberry butter into a block, then wrap it up in said parchment and store in the fridge.