Advice needed for recipe adaptation

I’m trying to make a strawberry pound cake using freeze dried strawberries as part of the cake mix and I plan to run them through a food processor so they’ll be a flour like texture. If I use the recipe below, how would I alter it so the chemistry of adding the freeze dried strawberries works out?

2 sticks margarine, 2 cups A.P. Flour, 2 cups sugar, 5 eggs, 1 tsp. Salt, 1 tsp. Vanilla.