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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  • Louise B. Knight

    Do You Think Strawberry Jello Powder Will Work To SUB. For Freeze Dried Strawberries ? That Would Be Great If It Will Have A Great Taste And Texture !

  • Morgan

    I made this recipe today using freeze-dried raspberries (the person I’m making it for is allergic to strawberries). It turned out really well, but the only thing that I would do differently is sift the raspberry powder. The food processor didn’t crush all of the seeds, so the frosting has some seeds (I didn’t notice until it was too late). Trader Joes has many different varieties of freeze-dried fruit (blueberries, cranberries, mango, etc.) and I this recipe would probably work with any of them!

    • Jaclyn

      Jaclyn Bell

      I’m glad it worked with the freeze dried raspberries too, thanks for your feedback Morgan!

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  • Sue

    Can I replace the dried strawberries with frozen fresh strawberries? Coz I’ve bot den any dried strawberries so far, thanks

    • Jaclyn

      Jaclyn Bell

      The next best thing I think would be to puree and simmer strawberries, to evaporate some of the liquids and concentrate the flavor. I hope that helps!

  • Ashlee

    I noticed today that my local grocery store also has freeze dried raspberries and blueberries. Wondering of I could substitute for the strawberries and make a raspberry buttercream or a blueberry buttercream?

  • Laura

    I’m hoping to make this and put it on cupcakes to bring into work, but I would have to make it the night before. Do you have a recommendation for that? Maybe putting the frosting in the refrigerator after it is made, and then frosting the cupcakes the next day at work? Or frosting the cupcakes and keeping them in the refrigerator until ready to serve? I’ve read the comments above but still not sure what the best would be for this situation.

    • Jaclyn

      Jaclyn Bell

      I think either way it won’t make much of a difference. I would probably keep the frosting in the refrigerator though at least then you could frost the cupcakes the next day. Just be sure the frosting is at room temp before frosting. I hope you love them!

  • Debbie Holt

    I love this idea of the freeze dried berries. I will make this tomorrow!!!!! Thanks for the awesome idea!!!