Let cream cheese and butter sit at room temperature for 1 hour until softened, or microwave cream cheese in 20-second intervals until pliable.

Process strawberries in a food processor until completely pureed. Drain any excess liquid if using fresh or thawed frozen berries.

Combine softened cream cheese, butter, strawberry puree, powdered sweetener, vanilla extract, and salt in a large bowl.

Beat with a hand mixer on medium speed for 2-3 minutes until mixture becomes light and fluffy, scraping down sides halfway through.

Taste mixture and adjust sweetness by adding more powdered sweetener if needed.

Use a small cookie scoop or two spoons to portion mixture into 16 equal-sized balls onto a parchment-lined baking sheet.

Freeze for at least 2 hours until completely solid, then transfer to airtight freezer-safe container.