Combine strawberries, sugar and lemon juice in a mini food processor or a blender and puree.

Strain puree through a fine mesh strainer to remove seeds : using a rubber spatula, press the strawberry puree through by working the spatula back and forth in a sweeping motion.

Add puree to a pot and cook over medium high heat for 10 minutes to reduce down.

Set aside to cool to room temperature.

In a medium bowl, combine butter, cream cheese and salt.

Beat butter and cream cheese together on medium high speed until light and fluffy, about 4 minutes.

Add powdered sugar, one cup at a time, beating between additions until fully incorporated.

Add 2 - 3 tablespoons of strawberry purée to icing and beat again until uniform in color.