Strawberry Buttercream Frosting

February 13, 2013

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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

5 from 1 vote

Strawberry Buttercream Frosting

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
Prep15 minutes
Ready in: 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


  • 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.


  • *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.


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  • Michelle

    About to make this for the Strawberry Shortcake cupcakes. Just wanted to let people know that a great place to buy freeze dried strawberries is; I’ve been ordering from them for a few years and they have almost everything, very fast shipping too.

  • Just a Little Strawberry Buttercream… | Seeking Shade

    […] I used a basic vanilla cake recipe, which I wasn’t ecstatic about, so I won’t bother sharing. But I’ll try my surefire mother-in-law’s recipe next time and make sure to post then. The strawberry buttercream frosting on the other hand — was stupendous! For full recipe and step by step how to, click here. […]

  • sbg

    This is brilliant, thank you! I’ve always resorted to jam in strawberry buttercream and it never imparts the right flavor. I have never once had *any* success with fresh pureed berries, much to my chagrin – this seems to be an excellent solution. And timely, as I’m making a Neapolitan cake on Wednesday!

  • Anusha

    Can I use an electric hand blender to whip the butter, will I still be able to whip up a fluffy frosting?

    • Jaclyn

      Jaclyn Bell

      I don’t know that I’d recommend it unless you will be enjoying it within a few hours of frosting – just because this is a fluffy frosting but it doesn’t remain fluffy for too long. Chilling might help hold its shape longer though if you were to try it. It would still look pretty it would just deflate slightly is what I’m trying to say I guess.

  • Shannon

    If putting on cakes that will be covered with fondant….is it okay to make ahead of time and refrigerate?

    • Jaclyn

      Jaclyn Bell

      Yes that would be fine – just bring it to room temp before frosting the cake.