Line a 9x13-inch baking dish with parchment paper and lightly grease with butter.

Pulse the freeze-dried strawberries in a food processor until they form a fine powder. Set aside.

In a very large bowl, mix the 6 cups of crisped rice cereal with exactly 2 cups of the mini marshmallows. Set aside.

In a large pot over medium-low heat, melt the butter. Reduce heat to low and add the remaining mini marshmallows, stirring until completely melted and smooth.

Remove from heat. Quickly stir in the freeze-dried strawberry powder, vanilla extract, and salt until the mixture is uniformly pink.

Pour the hot pink marshmallow mixture over the cereal and reserved marshmallows. Gently fold until evenly coated.

Transfer the mixture to the prepared baking dish. Using lightly greased hands, very gently press it into an even layer. Do not pack it down tightly.

Let cool completely at room temperature for at least 1 hour before slicing into squares.

Before serving, whip the heavy cream and powdered sugar to stiff peaks. Top each square with a dollop of cream and a fresh strawberry half.