Crush the freeze dried strawberries into a powder by either transferring the strawberries to a plastic bag and crushing them with a rolling pin or using a small spice grinder. Measure out ¼ cup and set aside.

Puree the strawberries in a blender until smooth. If using frozen strawberries, thaw in a microwave before blending.

In a medium bowl, mix 2 tablespoons of the strawberry puree and the powdered sugar until well combined.

In a separate bowl, combine the milk powder and remaining 1 cup of strawberry puree. Mix until there are no lumps.

In a large non-stick pan, heat ghee over medium heat. When the ghee is hot, add the milk powder mixture. Cook until the mixture and ghee are well incorporated and the mixture is no longer sticking to the pan, about 3 minutes.

Add the sugar paste. Cook for 2 to 4 minutes, until the dough pulls away from the pan and is able to hold its shape.

Transfer to a 7” square pan. Spread evenly, top with freeze-dried strawberries or garnish of choice, and allow to cool before cutting into squares.