Soften your base: Let the butter and cream cheese sit at room temperature for 30–45 minutes. They should be soft to the touch but not melted. This ensures a smooth, lump-free mixture.

Crush the strawberries: Add freeze-dried strawberries to a zip-top bag and crush with a rolling pin until you get a fine powder with a few small flecks. This gives stronger color and flavor without watering down the fat bombs.

Cream the fats: In a mixing bowl, beat the butter and cream cheese together with a hand mixer until fluffy and fully combined, about 1–2 minutes. Scrape the sides of the bowl as needed.

Sweeten and flavor: Add the powdered sweetener, vanilla, and salt. Beat again until smooth. Taste and adjust the sweetness to your preference.

Add the strawberries: Mix in the crushed freeze-dried strawberries. If you want a stronger strawberry punch, add a drop or two of strawberry extract.

Adjust texture: If the mixture feels too thick or stiff, beat in 1–2 tablespoons of heavy cream, a little at a time, until it’s creamy and pipeable.

Chill to set: Cover the bowl and refrigerate for 20–30 minutes. You want the mixture firm enough to scoop or pipe without losing shape.

Portion the fat bombs: Line a baking sheet with parchment. Use a small cookie scoop to portion 1–2 tablespoon mounds. For a fancier look, pipe rosettes using a star tip.

Optional coating: Roll each fat bomb in extra crushed freeze-dried strawberries or unsweetened coconut for a pretty finish and extra texture.

Final set: Refrigerate for at least 30 minutes, or freeze for 15–20 minutes, until firm. Enjoy right away or store for later.