In a food processor, add strawberries and process until a well blended puree forms. Place fine mesh strainer over a bowl, pour as much strawberry puree as fits in it and using a spoon push to strain through.
Refrigerate leftovers in a cheesecake pan covered with plastic or foil for up to 2 days.
Freeze: You can freeze leftovers by wrapping it inside the form in plastic and then aluminum foil. Thaw on a counter for a few hours or in the fridge overnight.