Place strawberries and sugar in a food processor, cover and process until finely ground. Transfer to a small bowl; add salt and set aside. In a dutch oven over medium heat, cook popcorn kernels and oil until oil begins to sizzle. Cover shake for 2-3 minutes, or until popcorn stops popping. Transfer to a large bowl; spritz with butter flavored spray. Add strawberry mixture and toss to coat. Continue spritzing and tossing until popcorn is coated. Makes about 4 quarts.