Strawberry Buttercream Frosting


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!

strawberry buttercream frosting2

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


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Strawberry Buttercream Frosting

Yield: enough for 1 dozen cupcakes


  • 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. 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). 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.
  2. *or softened in microwave on HIGH power in 4 - 5 second intervals, rotating butter to next side between intervals until lightly softened.
  3. **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.
  4. Recipe Source: Cooking Classy


  • 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

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