1. To make the strawberry reduction, rinse the berries and pulse them in a food processor or blender until pureed. You should have about 2 cups of puree.
2. In a medium-sized saucepan cook the puree over medium-low heat. Stir frequently and allow the mixture to come to a slow rolling boil. Continue cooking until it has thickened and reduced to 1 cup. This should take about 15-20 minutes. Remove from heat and transfer to a bowl and cool to room temperature, refrigerate if necessary.
3. Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
4. Pulse the freeze-dried strawberries in a food processor to a fine powder.
5. In a large mixing bowl combine the wet ingredients: oil, butter, eggs, sour cream, and vanilla. Beat until very well combined.
6. Next, beat in the sugar until it’s been well mixed. Then add the strawberry puree, freeze-dried strawberries, and a couple of drops of pink food coloring and beat until well combined.
7. In a separate bowl, combine the remaining dry ingredients. Alternate adding the dry ingredients with the milk, half at a time, and beat just until combined. Then stir the batter with a spatula to ensure it’s well mixed.
8. Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Bake at 350°F for 15-18 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.

For the Frosting

1. Pulse the freeze-dried strawberries in a food processor to a fine powder. Sift the powder through a fine mesh sieve to remove any larger granules.
2. Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, and beating until the butter looks light in color.
3. Add 2 cups of powdered sugar and the vanilla extract and mix on low speed until incorporated, then increase the speed to high, and beat for approximately 60 seconds or until well combined.
4. Next, add the freeze-dried strawberries, 2 cups of powdered sugar, and the heavy cream and beat on low speed until incorporated, then increase speed to high and beat for 3 minutes. Then add 2 tablespoons of strawberry preserves, mixing to combine.
5. Add the remaining 2 cups of powdered sugar and salt. Beat on low until the ingredients start to mix together. Increase speed to high and beat for another 2-3 minutes until it reaches desired consistency.