• Puree the strawberries. Take out 2 tablespoon of the puree and set aside. Pour the rest of it into a sauce pan and reduce on medium low heat until thickened, about 15 minutes. Let cool.
• Preheat the oven to 350 degrees F and line one 12 and one 6 muffin pan with paper liners.
• In a bowl mix together flour, salt and baking soda.
• In the bowl of your stand mixer (fitted with paddle attachment) add the butter and beat for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 2 minutes until pale in color and fluffy.
• Add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
• Turn the mixer off and add half of the flour, salt and baking soda mixture. Turn the mixer on lowest speed and mix the dry ingredients until just incorporated. Then add the remaining drwy ingredients and mix again making sure not to overbeat.
• Then add buttermilk, the cooled strawberry puree, and mix until just combined.
• Divide the batter evenly between the 18 lined muffin cavities in your muffin pans and bake for 25 minutes or until a toothpick inserted into the center of the muffins comes out clean.
• Cool in pan for 10 minutes and then take out on a cooling rack before proceeding to glaze.

For The Glaze

• Once the muffins have cooled to room temperature, whisk together 2 tablespoons of the strawberry puree, powdered sugar sifted), vanilla and lime juice until smooth and thick, but pourable.
• Glaze the muffin tops and let set for 10 minutes before enjoying.