This Strawberry Buttercream Frosting is fluffy, creamy, and packed with real strawberry flavor—without turning runny. The secret is freeze-dried strawberries, which give you bold taste and a natural pink color while keeping the frosting thick and pipeable. It’s perfect for cupcakes, cakes, cookies, and anything that needs a sweet strawberry finish.
Introduction
If you’ve ever tried to flavor buttercream with fresh berries and ended up with watery frosting, you’re not alone. That’s why this Strawberry Buttercream Frosting is such a game-changer. Freeze-dried strawberries blend into a fine powder, so you get intense strawberry flavor without extra liquid.
The standout trick is sifting the strawberry powder. It makes the frosting silky smooth, so your swirls look bakery-perfect. This Strawberry Buttercream Frosting is a fan-favorite for birthdays, spring desserts, and anytime you want a frosting that tastes like real fruit.
Why You’ll Love This Strawberry Buttercream Frosting
- Real strawberry flavor: Freeze-dried berries taste bold and fresh.
- Naturally pink: Pretty color without food coloring.
- Perfect for piping: Thick, stable, and smooth.
- Easy and fast: Comes together in minutes.
- Versatile: Great on cupcakes, layer cakes, and cookies.
Ingredients for Strawberry Buttercream Frosting
- Freeze-dried strawberries: The secret for flavor and color; don’t use fresh here.
- Unsalted butter: The base for fluffy frosting; soften first.
- Confectioners’ sugar: Sweetens and thickens; sift if lumpy.
- Heavy cream or whole milk: Adjusts texture; add slowly.
- Vanilla extract: Adds warmth and balance.
- Salt: A pinch makes the strawberry flavor pop.
How to Make Strawberry Buttercream Frosting
- 1. Grind freeze-dried strawberries into a fine powder using a blender or food processor, about 30–60 seconds.
- 2. Sift the powder through a fine mesh strainer to remove seeds and larger bits. This step makes the frosting extra smooth—trust me, don’t skip it.
- 3. Beat softened butter on medium-high speed until fluffy, about 2 minutes.
- 4. Add confectioners’ sugar and strawberry powder in 2–3 additions, mixing on low at first so it doesn’t puff everywhere.
- 5. Pour in heavy cream a tablespoon at a time and beat on medium-high until light and spreadable, about 1–2 minutes. Add vanilla and a pinch of salt.
- 6. Adjust: If it’s too thick, add more cream 1 teaspoon at a time. If it’s too soft, add a little more confectioners’ sugar.
- 7. Use right away to frost cupcakes or cake layers.
Tips for Perfect Strawberry Buttercream Frosting
- Use freeze-dried, not fresh: Fresh berries add water and can break the frosting.
- Sift the powder: It’s the difference between smooth and gritty.
- Start mixing on low: Keeps sugar from exploding all over your counter.
- Add cream slowly: A little goes a long way.
- Re-whip if needed: If it sits, a quick whip brings it back to fluffy.
Variations & Substitutions
- Strawberry-vanilla: Add extra vanilla for a softer flavor.
- Strawberry-lemon: Add 1 teaspoon lemon zest for brightness.
- Dairy-free: Use plant-based butter sticks and a splash of non-dairy milk.
- Chocolate-strawberry: Frost chocolate cupcakes—so good.
- “Lazy” version: Use strawberry jam in small amounts, but expect a softer frosting.
Storing & Reheating
Store Strawberry Buttercream Frosting in an airtight container in the fridge for up to 5 days. Let it sit at room temperature 30 minutes, then re-whip to restore fluffiness.
You can freeze frosting for up to 2 months. Thaw overnight in the fridge and re-whip before using.
Serving Suggestions & Pairings
- Perfect on vanilla or chocolate cupcakes.
- Spread on sugar cookies for an easy dessert.
- Use as a cake filling with fresh berries.
- Pipe onto brownies for a fun twist.
Reader Review: “This Strawberry Buttercream Frosting tastes like real strawberries and pipes beautifully. The color is so pretty without any dye!”
Recipe Card
Strawberry Buttercream Frosting
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Enough for 12–16 cupcakes
- Category: Dessert
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup freeze-dried strawberries
- 1 cup unsalted butter, softened
- 3 1/2 cups confectioners’ sugar
- 3–4 tablespoons heavy cream or whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- 1. Grind freeze-dried strawberries into powder and sift.
- 2. Beat butter until fluffy, about 2 minutes.
- 3. Add confectioners’ sugar and strawberry powder in additions, mixing to combine.
- 4. Add cream slowly until spreadable. Mix in vanilla and salt.
- 5. Frost as desired.
If you make this Strawberry Buttercream Frosting, leave a rating and a comment. Are you using it on cupcakes, a layer cake, or cookies?