In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, strawberry powder, and heavy whipping cream. Mix on low and then increase speed to high and mix for 1 to 3 minutes or until light and fluffy. Be sure to scrape down the sides of the bowl, and mix again to incorporate completely.

Transfer to a piping bag with Ateco tip #808. Pipe 15 dollops onto the prepared baking sheet. Transfer the baking sheet to the freezer for 30 minutes, or until the dollops are hardened completely.

Melt the chocolate in a microwave safe bowl in 30 second intervals, stirring between each one, until completely melted. (Or alternatively, using a double boiler over the stovetop).

Remove the dollops from the freezer. Drop one dollop into the melted chocolate and remove using a fork like a spoon so the excess chocolate can drip below, and place back on the parchment paper. Top with crushed freeze dried strawberries (optional).

Repeat with all the dollops. Place back in the freezer to set, about 10 minutes.

Store in the fridge or freezer in an airtight container.