Sweet, ripe strawberries make this frosting the best you’ll ever have! Creamy strawberry buttercream frosting is yummy on just about any cake, cookie or cupcake.
This strawberry frosting is deliciously refreshing and perfect for those warm, sunny days. It also has a perfectly pink hue that is just too sweet inside and out! For more delectable ways to use your perfectly ripe berries try Homemade Strawberry Sauce, Strawberry Pretzel Salad, and Easy Strawberry Shortcake.
delicious Strawberry Buttercream Frosting
Life is better with cake and frosting, am I right? I’ll never say no to a big slice of cake (we LOVE it on our strawberry cake) that is covered in this yummy strawberry buttercream frosting. Served chilled, it makes a ridiculously refreshing treat.
This strawberry frosting screams SUMMER to me. It’s light, smooth, and so creamy. It melts in your mouth the minute you take a bite.
You’ll definitely want to use fresh and ripe strawberries for this recipe. It will intensify that sweet flavor and make it irresistibly delicious. I love how easily this frosting comes together. This recipe for strawberry buttercream will taste better than anything you can find at the grocery store – I promise!
How to Make Strawberry Frosting
BEAT. Start by beating the butter in a mixer or with a hand mixer until it is light and fluffy.
COMBINE. Add the strawberry puree and mix to combine.
MIX. Add 3 cups of powdered sugar, and mix until combined. Add additional powdered sugar, ½ cup at a time, to make a frosting that is spreadable and fluffy, but not runny.
Coverage: This frosting can cover an 8” two layer cake or generously cover a 9 x13 sheet cake. You can also spread it over 24 cupcakes. If you use piping then you’ll only cover about 15-18 cupcakes. Also, if you want to use it for piping you’ll want to thicken it up to make it more sturdy.
- For the best flavor choose sweet, ripe strawberries.
- 1 cup strawberries = ½ cup strawberry puree.
- Frozen Strawberries work as well but we prefer to use fresh berries.
- If the frosting is too thick add strawberry puree or milk to thin it out more.
How to Thicken Frosting
Thicker Frosting: One easy way to thicken the strawberry cake frosting is to add a bit more powdered sugar. However, the more powdered sugar you add the less the strawberry flavor will shine though. If you need to thicken it significantly and keep the berry flavor you’ll want to try reducing the puree on the stove top.
- In a small saucepan over medium heat, cook the strawberry puree until it reduces by about half.
- You must let the puree cool or it will melt the butter.
- Once cool add the puree to the butter and continue with the recipe.
Another way to thicken frosting and keep flavor is to use freeze dried strawberries.
- Blend (or use a food processor) the freeze dried strawberries until they form a powder. You can sift out the seeds, or just use as is.
- Add the powder into the butter along with a bit of milk to compensate for the lack of moisture. Start with adding ¼ c strawberry powder and 2-3 tbsp milk.
- Add powdered sugar.
- Add more milk (to thin it out) or strawberry powder (to thicken) until you reach your desired texture.
How to Store
For best results STORE the frosting in an airtight container in the fridge for 5-7 days or in the freezer for up to 1 month.
Once you have used the frosting on a cake the cake can stay at room temperature for 1-3 days, in the fridge for 3-5 days or in the freezer for 2-3 months.
If you have leftover frosting and want to use it for other recipes (other than strawberry cake), try adding it to brownies, sugar cookies, vanilla cupcakes or any other treat that is great with frosting.
For more frosting recipes, check out:
- Berry Buttercream Frosting
- Brown Sugar Cream Cheese Frosting
- Creamy Peanut Butter Frosting
- Easy Marshmallow Frosting
- Cream Cheese Frosting
- Lemon Frosting
Strawberry Frosting Recipe
- 1/2 cup butter softened
- 1/2 cup strawberries pureed
- 4 ½ - 5 cups powdered sugar
- Beat the butter until light and fluffy. Add the strawberry puree and mix to combine.
- Add 3 cups of powdered sugar, and mix until combined. Add additional powdered sugar, ½ cup at a time, to make a frosting that is spreadable and fluffy, but not runny.
This my sound like a dumb question, but how do you get the purée?
Not a dumb question at all. 🙂 Just put the strawberries in a blender or food processor and puree until smooth. That’s it!
What can you do if frosting is still runny after 5 cups of powder sugar
I would slowly add more powdered sugar one tablespoon at a time. Also, make sure to use butter that is not too soft. I like to set mine out 30 minutes prior to making the frosting (if my kitchen isn’t too warm) so it is semi-cold. The strawberry puree may have added too much liquid to the frosting, so using a little more powdered sugar should help thicken it a bit. You can also chill it in the fridge before frosting if it is still not forming peaks/thickening up.