**Prepare the Buttercream:** In a large bowl, cream the softened butter with an electric mixer until light and fluffy.
1 cup unsalted butter
**Add Sweetness:** Gradually add the powdered sugar, mixing on low speed until combined.
3 cups powdered sugar
**Incorporate Strawberry Flavor:** Mix in the ground freeze-dried strawberries, vanilla extract, and salt.
1/4 cup freeze-dried strawberries, 1 teaspoon vanilla extract, Pinch salt
**Achieve Perfect Consistency:** Add milk or heavy cream, one tablespoon at a time, until the buttercream reaches your desired consistency. It should be smooth and spreadable.
2-3 tablespoons milk or heavy cream
**Chill the Buttercream:** Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to firm up slightly.
**Shape the Buttercreams:** Use a small ice cream scoop or spoon to form small mounds of the chilled buttercream onto a parchment-lined baking sheet. Return to the refrigerator or freezer for 15-20 minutes to harden further.
**Melt the Chocolate:** In a double boiler or microwave-safe bowl, melt the chopped chocolate and coconut oil (if using) until smooth. Stir frequently to prevent burning.
12 ounces semi-sweet or dark chocolate, 1 tablespoon coconut oil
**Dip the Buttercreams:** Using a fork or dipping tools, dip each chilled buttercream mound into the melted chocolate, ensuring it is fully coated.
**Set the Chocolate:** Place the chocolate-covered buttercreams back onto the parchment-lined baking sheet.
**Chill (Again!)** Refrigerate for at least 30 minutes to allow the chocolate to set completely.
**Serve and Enjoy:** Remove the **Chocolate Covered Strawberry Buttercreams** from the refrigerator and let them sit at room temperature for a few minutes before serving. Indulge!
