Made with either fresh strawberries or freeze-dried strawberries, this strawberry frosting is the perfect finishing touch for so many desserts. It’s creamy and full of flavor, perfect for piping on cupcakes or frosting layer cakes, and comes together with just a handful of ingredients.
I would say that of all the flavors of frosting, I get the most questions about strawberry frosting. It’s a bit elusive. Strawberry puree alone often doesn’t lend enough flavor, and if you add too much, you thin out your frosting beyond where it’s pipe-able. And if you add chunks of strawberries, it really throws things off. So what’s a strawberry lover to do?
This easy strawberry frosting recipe cracks the code. It’s based on my classic vanilla buttercream and can be made in two ways – either with fresh strawberries in a strawberry reduction or with freeze-dried strawberries. Both incorporate a beautiful pink color and strawberry flavor without thinning the frosting or throwing the texture off.
I’ve used this frosting in so many ways, including on my popular fresh strawberry cupcakes and strawberries and cream cupcakes. The bright color and flavor are extra nice for Valentine’s Day and spring and summer, too.
Why This Is The Best Strawberry Frosting Recipe
- Two ways to make it. As noted above, this recipe can be made with freeze-dried strawberries or fresh strawberries. Both options result in a beautiful frosting with great strawberry flavor, so use whichever one works best for you.
- Endless ways to use it. Strawberry frosting pairs with chocolate, vanilla, AND strawberry cakes and cupcakes. It’s a fun way to add a pop of flavor and color to a classic chocolate layer cake or vanilla layer cake.
- It’s easy! Whether you opt for the strawberry reduction or the freeze-dried strawberries, this strawberry buttercream frosting is easy to make. It’s a bit quicker with the freeze-dried strawberries but not time intensive in either case (the reduction just needs time to cool). Anyone with a mixer can make this frosting!
Key Ingredients
This easy strawberry buttercream is made with just five very basic ingredients. Scroll down to the recipe card below for the exact measurements.
- Strawberries – This strawberry frosting can be made with fresh or freeze-dried strawberries. See below for the pro’s and con’s of each.
- Butter – I always use unsalted butter for my frosting recipes to ensure control over the flavor. It should be at room temperature.
- Powdered sugar – Adds volume to the buttercream and helps thicken it. You could always reduce it if you prefer a thinner buttercream.
- Water – You can also use heavy cream or milk. Just note that water and regular milk thin out the buttercream more quickly than cream does.
- Vanilla extract – Just a splash to add a bit of extra flavor to complement the strawberry.
- Salt – A pinch of salt helps enhance the overall flavor of the frosting.
Freeze Dried vs Fresh Strawberries
There are two ways to make this strawberry frosting – with freeze-dried strawberries ground into a powder or with fresh strawberries pureed and cooked down to a strawberry reduction.
If fresh strawberries are in season, I like to opt for the strawberry reduction. But the freeze-dried strawberries are quicker and easier to work with and have the bonus of being available all year-round.
The only difference between using them is that, when using freeze-dried strawberries, you’ll need to add water or cream to the frosting to get the right consistency. Because the reduction adds liquid to the frosting naturally, you don’t need any extra. But with this version, the dry powder doesn’t do the job on it’s own and a little liquid is necessary to thin out the frosting a bit.
Flavor-wise, while the freeze-dried strawberries add some intense flavor, the strawberry reduction does a great job of keeping up and I could hardly tell a difference between the two.
Can I Use Frozen Strawberries?
I have received several questions from readers asking if they can use frozen strawberries to make strawberry frosting. In short, yes…but it’s not my preferred option.
I personally don’t like to use them because you can’t tell prior to buying and thawing them if they have good flavor or not, which will impact the final flavor of the frosting. The other thing about frozen strawberries is the water added, which can mute the flavor. Yes, you’ll cook them down and intensify the flavor, but again, I just prefer knowing I’m getting the best and strongest flavor.
If you can’t get your hands on fresh, ripe strawberries, I recommend using the freeze-dried strawberries option.
Tips for the Best Frosting
Here are a few helpful tips to keep in mind when making this frosting for the first time.
- Let the strawberry reduction cool. The strawberry reduction needs to cool to room temperature before being added to the frosting. Otherwise, it will just melt the butter.
- Don’t add too much reduction. I typically add about three to four tablespoons of strawberry reduction so that my frosting doesn’t thin out too much. If you prefer a thinner frosting (which is often okay for cupcakes and sheet cakes, but less ideal for layer cakes), you can add a little more.
- Strain the puree. I recommend straining the pureed strawberries to remove any seeds. This isn’t completely necessary but the frosting is likely to have more of a texture to it if you don’t, which I don’t love.
- Use room temperature butter. The butter should be softened to room temperature. If it’s too soft or too hard, it won’t stir up nicely into a smooth, creamy frosting.
- Get the perfect consistency. If using the freeze-dried strawberries, the added milk or cream will help get the right consistency for the frosting. Add only as much as needed. If using fresh strawberries, the strawberry reduction doubles as the liquid to thin the frosting. Check out my post on How to Get the Right Frosting Consistency for more tips.
Why Is My Strawberry Buttercream Grainy?
There are two reasons for this – the strawberry puree wasn’t strained (if using fresh strawberries) so the seeds are in the frosting or the powdered sugar is clumpy.
If you live in a humid environment and notice lumpy powdered sugar, simply sift it before adding it to the bowl to prevent this issue in the future.
Ways To Use Strawberry Frosting
- Cupcakes: This strawberry buttercream would be fantastic piped high on top of vanilla cupcakes, chocolate cupcakes, white cupcakes, and strawberry cupcakes. I also used it on my chocolate covered strawberry cupcakes.
- Cakes: Strawberry frosting works great on both sheet cakes, like vanilla sheet cake, and layer cakes. A few of my favorite layer cakes to use with this frosting include strawberry crunchy layer cake, strawberry champagne cake, and strawberry layer cake.
- Other desserts: There are lots of other ways to use this frosting, such as piped onto brownies for a decadent twist or as a filling in sandwich cookies.
Proper Storage
- Room temperature: The frosting can be stored at room temperature for up to 48 hours.
- Fridge: Strawberry frosting can be stored in an airtight container in the fridge. It’s best enjoyed within a week. Bring it back to room temperature before using.
- Freezer: For longer storage, freeze the frosting for up to three months. Thaw in the fridge before using.
Homemade Strawberry Frosting – Two Ways
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Ingredients
- 1 cup freeze-dried strawberries (OR 1 1/2 cups (200g) chopped fresh strawberries)
- 1 cup (224g ) unsalted butter (room temperature)
- 4 cups (460g) powdered sugar
- 3-4 tablespoons (45-60ml) water or cream (if needed)
- ½ teaspoon vanilla extract
- Pinch or two of salt
Instructions
- If using fresh strawberries, add the strawberries to a food processor or blender and puree until smooth. You should have about 3/4 cups of puree.
- Add the puree to a small sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced to about 6 tbsp, about 10-15 minutes. To measure, pour the puree into a measuring cup. If it’s more than 6 tbsp (between 1/4 and 1/2 cup), add it back to the pan and continue cooking.
- When the puree has thickened and reduced, pour into a large measuring cup and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.
- If using freeze dried strawberries, add them to a food processor and grind into a fine powder. Set aside.
- Regardless of which version you're making, add the butter to a large mixer bowl and beat until smooth.
- Add about half of the powdered sugar and beat until well combined and smooth.
- If using the strawberry reduction, add about 3 tablespoons of the reduction and beat until well combined and smooth. If using the freeze dried strawberries, add the powder and about 3 tablespoons of water or cream and beat until well combined and smooth.
- Add the vanilla extract and slowly add the remaining powdered sugar and beat until well combined and smooth.
- 9. Add additional strawberry reduction/milk or cream until your frosting is the right consistency. Use your frosting on cakes, cupcakes, etc. Frosting can be left at room temperature for 1-2 days, but if you aren't using it right away, I recommend refrigerating it for up to a week or freezing it for about a month.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Categories:
Cakes and Cupcakes, Easter, Frosting Recipes, Holidays, July 4th, Recipes, Sweets and Treats, Valentine's Day,
I’m I’m making a mini springform size cake what will the measurements for the ingredients be?
I don’t know. What is the size of the cake?
Can I make this in to a neopolitan marble cake?
I’m not sure what you mean.
Hi. I want to use this frosting for 9X13 sheet cake. How much frosting should I make?
It depends a little on how much frosting you like, but I would make at least make one and a half recipes worth.
This recipe has been a favorite for my family!! I use it and everyone falls in love! I recommend almost all the reduction with real strawberries! I’ve used it for cakes, and even cheesecake! Thank you for this recipe!
We made this last night and it was amazing! We used puréed frozen strawberries (1 cup) and it worked great. 🙂 My daughter is taking it to work for a baking competition – looks beautiful – like a 1st place cake to me!
How many layers would this frost?
It really depends on the size of your layers and how much frosting you use between layers and on the outside. For me, I’d at least double it for a 3 layer 8-inch cake.
Great recipe…not familiar with freeze dried strawberries, but will look! How can I measure my ingredients for 7″ cake pans? Thanks!!!:)
I’m not really sure. Are you using it as the filling and frosting? It depends a little on how much “frosting” you like. I might double it.
They sell them at the Dollar Tree and at Target here in Iowa. Obviously, Dollar Tree will be cheaper, but Target’s are $4.99.
Wondering if u can make this a week before using? How long is the recipe good for?
Buttercream generally last for about a month in the fridge and 3 months in the freezer. If you’re using freeze dried strawberries, that should be the case. With fresh strawberries, it may not last quite as long in the fridge. I think it’d be ok for a week though. You could certainly make it and freeze it, then thaw it.
LOOKS DELICIOUS CANT WAIT TO MAKE IT FOR FOURTH OF JULU
Is there any way to incorporate cream cheese into this version of strawberry frosting?
I used a strawberry cream cheese frosting on this cake, so I would check that out. https://www.lifeloveandsugar.com/homemade-strawberry-cake-recipe/
Can I use less sugar in this recipe as I found it so sweet??
THE ABSOLUTE BEST!! I used the frozen strawberries version and I was so surprised just how delicious the icing came out. Made it for chocolate and vanilla cupcakes!!! I will definitely make it again. Wish I could post the picture of the icing. I also measured the strawberries after I turned them to dust. It wasn’t too strong in flavor or too dull. I got so many compliments. As quick and easy as it is to make your own icing, especially with real ingredients, why would you ever buy icing again. Nothing compares to homemade.
Hi, will this frosting cover a 2 layer cake?
That depends on how much frosting you like to use and how tall your cake is. If it were me, I would at least double it.
will it be enough for 3 8 inch pans
If you’re asking if this makes enough frosting to cover a three layer 8 inch cake, I would say no. I would at least double it. You could do a little more depending on how much frosting you like.
Could I use straberry reduction + some strawberry jam to increase the flavour? Thanks!
I would say that it’s probably best to follow the recipe as it is. If you add too much stuff to the cream, it won’t whip as well.
Whoops, sorry. I just realized you were asking about my frosting and not the whipped cream. You could add some jam to the frosting probably and it should be fine. It’ll just thin it out a little bit more.
Wow! I used 3 cups powdered sugar instead of 4, and just a pinch more fresh chopped strawberries than suggested. IT TURNED OUT AMAZING. I made a 2layer German Chocolate cake, with coconut pecan icing in the center and on top. THEN, I coated the side of the cake, and a thin ring around the edge of the top with the strawberry frosting… it looks AMAZING. Can’t wait to eat it tomorrow. And I’ll share/tag it on Instagram in just a bit, as well as #lifeloveandsugar.
Thank you thank you thank you!!
I need enough to frost and fill a 3 layer cake using 9 ” cake tins. Should I double the recipe? By the way, I have your book and love it! Just one question..most of the cake recipes use 3 pans, 8″ each. My pans are all 9″. How to I alter the recipes so I can use the pans I already have?
The amount of frosting depends a bit on how much frosting you like to use. I’d double it at least, maybe even 2 1/2 recipes worth. As for altering the recipes, you could try using two 9 inch pans, but your cake will be a little less tall. Baking time should be similar. You could also try using 1 1/2 recipes worth and do 3 layers.
So glad you enjoy the book!