All I do is put a cup of sugar over my sliced strawberries. Than I let them sit covered in the fridge overnight. The next morning I take the juice that has collected and add it to my buttercream to make strawberry buttercream.
Oh sure! No problem. That way, you still have a bunch left over for strawberry shortcake. 
Cindy, I used Lorann flavoring in my usual buttercream recipe instead of adding real strawberries. Assuming you don't want chunks of strawberry in your buttercream, it is much easier just to make your usual bc recipe and pour a little of the Lorann in there. You can find Lorann in several places. I saw it in AC Moore the other day and I know that Michael's has several flavors they keep around. I don't know if Michael's has strawberry though. I've never seen it there. You could also probably use just regular strawberry flavoring from WalMart.
My Calvin and Hobbes cake was strawberry flavored buttercream using Lorann. It colored and piped just like any other flavoring you would put in there. Hope that helped in some way.
Actually, I just use the juice and not any of the strawberries. You could also strain the juice but it will still turn the bc pink. I think if you use the Lorann oil, you can keep a white buttercream.
, it may give you a slight hint of pink to your white buttercream. I second what MrsMissey said. 
Cindy - Mary Carter's in Memphis has a whole bunch of the flavors, including strawberry, I believe.
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