Preheat oven to 300°F and start boiling a kettle of water.
In a small saucepan, heat 2 cups of heavy cream and 1/4 cup strawberry milk powder over medium-low heat. Stir occasionally and remove from heat when the cream is steaming (but not boiling). Stir in 1 tablespoon vanilla extract and let cool for at least 10 minutes.
Meanwhile, separate 5 egg yolks in a medium bowl, then add 1/2 cup granulated sugar and mix gently with a spatula until incorporated.
Set up a fine mesh sieve over a large measuring cup. Pour in the warm strawberry cream. Use the measuring cup to slowly stream the cream into the bowl containing the egg/sugar mixture while mixing gently with a spatula until all of the cream has been added and the sugar is dissolved. Now you have a custard base!
Pour the custard base into a measuring cup, then divide among eight 4oz ramekins. Place the filled ramekins in a large baking dish, then place the baking dish in the oven. Pour hot water from the kettle into the baking dish until the water reaches about halfway up the side of the ramekins.
Bake for 35 minutes or until the custards are set. (Test by gently shaking the pan and you should notice the custards wobble. If they look runny, keep baking.) Carefully remove the pan from the oven, then move ramekins to a cooling rack with tongs.
Cool to room temperature for 1 hour, then refrigerate for at least 2 hours
When ready to serve, remove the ramekins from the fridge and sprinkle each one with a bit of sugar. Using a kitchen torch, gently melt the sugar on top of each crème brûlée until crispy and browned. Top with sliced strawberries and freeze-dried strawberry powder.