Strawberry Buttercream Frosting


Strawberry Buttercream Frosting – rich creamy frosting that’s brimming with real, bright strawberry flavor! The perfect finish to your favorite vanilla cake or cupcakes!

strawberry buttercream frosting2

What’s the only thing you need this Valentines day? This. Strawberry Buttercream Frosting… well and maybe some cupcakes to spread it on =). This frosting is melt in you mouth strawberry divinity.

I’ve made my fair share of strawberry frosting that is too runny and finally realized one day fresh strawberries just wasn’t cutting it (or strawberry jam) because they contain too much liquid to their flavor ratio. It takes a lot of strawberries to get a really good pronounced strawberry flavor in a frosting, so what’s the solution?

Freeze dried strawberries. You can usually find them near the dried fruits in the grocery store (i.e. by the raisins/craisins). The pack a lot of punch for such a light weight. You won’t be left with a frosting where you are wondering what the main flavor is supposed to be. And the other great thing – it’s naturally pink frosting. Those freeze dried strawberries also give off a lot of color.  Spread this over vanilla or chocolate cupcakes/cake and you will be in heaven with the first bite. Enjoy and Happy Valentines Day!

UPDATE: I’ve had a few questions asking if fresh strawberries could be substituted for the freeze dried because they can be hard to find, here is another strawberry buttercream frosting recipe I recently posted that uses fresh strawberries instead here. I found if you simmer the berries first (reducing the liquids) they work great in frosting.

strawberry buttercream frosting

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.


Strawberry Buttercream Frosting

5 from 1 vote

Rich creamy frosting that's brimming with real, bright strawberry flavor! The perfect finish to your favorite vanilla cake or cupcakes! Makes enough for 1 dozen cupcakes.

Servings: 12
Prep Time 15 minutes
Total Time 15 minutes


  • 3/4 cup unsalted butter , at room temperature*
  • 1 cup (15g) freeze dried strawberries
  • 2 1/2 Tbsp heavy cream
  • 2 cups (230g) powdered sugar


  1. In the bowl of an electric stand mixer, fitted with paddle attachment, whip butter on medium-high speed until very pale and fluffy 6 - 8 minutes, frequently scraping down sides and bottom of bowl. 
  2. Meanwhile, pulverize freeze dried strawberries in a food processor** until finely ground (wait about 10 second before opening food processor allowing the powder in the air to settle a bit. There should have 3 1/2 Tbsp of the strawberry powder). 
  3. Transfer strawberry powder to whipped butter and blend mixture until combine. Stir in heavy cream followed by powdered sugar and whip mixture 4 - 5 minute longer on medium-high speed, until very pale and fluffy, frequently scraping down sides and bottom of bowl. For best results frost and serve within an hour.

Recipe Notes

  • *Or softened in microwave on HIGH power in 4 - 5 second intervals, rotating butter to next side between intervals until lightly softened.
  • **If you don't own a food processor, you can place the strawberries in a resealable bag, seal bag and crush to fine powder with a rolling pin.
Course: Dessert
Cuisine: American
Keyword: Strawberry Frosting
Author: Jaclyn


  • mg: hello
    i am new on your site and pretty new in the baking world. this frosting sounds very yummy. however, we can’t get the freeze dried strawberries here and i always end up with gritty buttercream. can i use regular dried strawberries instead? any tips on how i can get my buttercream smooth and not gritty at all?
    thank you. June 24, 2019 at 9:47am Reply

  • Dana: This is amazing. We have celiac and used this to top our dark chocolate gluten free cake, and all our guests (even the non-gluten free ones) raved about how much they loved the icing! They said it made it the best GF cake they’ve ever eaten! May 7, 2019 at 11:27am Reply

  • Diane: Has anyone left the freeze dried strawberry buttercream frosting out of the refrigerator fir days? Is it ok to di that? Will it still be safe to eat? Thanks February 7, 2019 at 9:31am Reply

  • Wendy: Thank you for posting! I made this frosting for an office gathering to slather onto some gluten free cupcakes. It came out great. Beautifully pink & yummy. I just want to share a few tips. I had to use a food processor to grind the strawberries, I had to sift out the tiny little seeds. So just be mindful of those depending on how you grind up your berries :) I found mine at Trader Joes. I decorated the cupcakes the night before and put them in the fridge until the next afternoon. I took them out about 30 minutes before serving and the frosting held up just fine. June 24, 2016 at 3:50pm Reply

  • Maggie: Would this recipe work just as well with fresh strawberrys? May 22, 2015 at 10:02am Reply

  • Meredith: Do you have this recipe of the buttercreme strawbery frosting also in gram messure May 17, 2015 at 12:51am Reply

    • Jaclyn: Sorry I don’t on this one. May 17, 2015 at 10:19am Reply

  • Krystal Webb: Thank you so much for this recipe! I’ve used it twice in the last week. A-MAZ-ING! Thank you! February 19, 2015 at 2:29pm Reply

    • Jaclyn: You’re very welcome! I’m so glad you like it Krystal! February 19, 2015 at 9:54pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2019 Cooking Classy | Privacy Policy
Design by cre8d