1. Make Hard Sauce base: Beat the softened butter with an electric mixer or wooden spoon until light and fluffy, 2-3 minutes, until the butter turns pale and increases slightly in volume.
2. Add the powdered sugar gradually, beating continuously until fully incorporated and the mixture is smooth and creamy, 2-3 minutes more. The mixture should be pale, stiff, and hold its shape.
3. Add the hulled strawberries to the butter-sugar mixture and continue beating until the berries are thoroughly mashed and evenly distributed throughout the sauce, 2-4 minutes. The finished sauce will be pale pink with no large berry pieces remaining, and will have a slightly looser texture than plain Hard Sauce.
4. Taste for sweetness. Serve immediately at room temperature, or refrigerate in a covered container for up to 3 days. Allow refrigerated sauce to come to room temperature and stir before serving.
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