Pulse the Strawberries: Add freeze-dried strawberries to a food processor and pulse until they become a fine, consistent powder.

Add Sugar and Cornstarch: Mix in granulated sugar and cornstarch to the strawberry powder. The cornstarch prevents clumping by absorbing moisture.

Blend Until Pink and Fluffy: Pulse the mixture until fully combined and the sugar turns a soft pink, about 15–20 seconds.

Dry the Sugar: Spread the strawberry sugar on a baking sheet in a thin layer. Let it air dry for 2–4 hours.

Store in Airtight Container: Once dry, transfer the sugar to a clean, airtight container and store in a cool, dry place for weeks.