Take 1 ½ packages of freeze dried strawberries and put them in a food processor and pulse until it becomes a fine powder. Set aside for your marshmallow mix and marshmallows
Mix together the ingredients for the marshmallow mix and set aside.
In the bowl of a stand mixer, add the gelatin and half the water. Set aside to bloom while you continue working.
Add the remaining water, sugar, and corn syrup to a medium, thick-bottomed sauce pan. Cook without stirring until the mixture reaches 240 degrees F. This should take about 10 minutes.
Use the wire attachment and slowly mix the bloomed gelatin.
Slowly pick up speed to medium and drizzle in the hot syrup between the whisk and the bowl.
Once the syrup is all poured in, beat the mixture on high until the sides of the bowl is cool - this should take another 10 - 15 minutes.
Slow down the mixer to medium, then add in the salt, vanilla and strawberries. Mix until the mixture is completely mixed together.
Grease an 8 x 8 baking pan, then coat in a thin layer of marshmallow mix.
Pour the mix into the pan then sprinkle the top with more mix.
Allow to set a few hours, preferably overnight.
Dust a knife or pizza cutter with some of the mix, then cut the marshmallows into squares. Toss them with the marshmallow mix.