The most effective way would be to add freeze dried strawberries. They add the most flavor and color without adding moisture, I just put them in a food processor until they’re powdery and add them in at the end, mixing until it’s well combined.
Alternatively you could also make a strawberry reduction (linked below).
I would just add in a couple of Tbsp at a time (of either), mix it, see how it tastes/looks and if you need more.

https://baranbakery.com/strawberry-cupcakes/

Strawberry extract is always an option well – start with just 1/2-1 tsp.

Hi Randy, when it comes off the stove, it’s quite thick like a pudding, you can see the photo in the step-by-step section so it will be even thicker once it has cooled. It should not be liquidy at all.

Hi Olivia, it really depends what texture you’re looking for. This is closer to a buttercream texture, it hardens in the refrigerator so if that’s what you’re looking for then it def could work. If you like a more whipped cream texture, something light and fluffy then I recommend a diplomat cream. I’ll have a recipe for that one soon too 🙂