This luscious Strawberry Frosting is a dreamy blend of sweet, tangy, and creamy perfection, perfect for elevating any dessert. Whether you use fresh, frozen, or freeze-dried strawberries, the vibrant flavor shines through in every bite. In just 25 minutes, you can whip up a velvety, pink-hued frosting that’s as stunning as it is delicious. Its smooth, airy texture pairs beautifully with cakes, cupcakes, or even cookies, adding a burst of fruity freshness to every treat.
Packed with the natural sweetness of strawberries, this frosting is a delightful balance of rich buttercream and bright berry notes. The subtle tanginess cuts through the sweetness, creating a flavor that’s irresistibly addictive. Plus, it’s versatile enough to adapt to any strawberry form you have on hand. Whether you’re baking for a special occasion or simply indulging, this frosting is sure to impress with its creamy, dreamy finish and irresistible charm.
Ingredients for Strawberry Frosting
- 4 oz (113 g) quartered fresh or frozen strawberries (or 1 cup (16g) freeze-dried strawberries)
- 1 cup (226 g) unsalted butter, softened
- 4 cups (500 g) powdered sugar
- 1 teaspoon vanilla extract (optional)
- ⅛ teaspoon salt
- 2-4 Tablespoons heavy cream or milk (only if using freeze-dried strawberries)
Step-by-Step Instructions
- For fresh/frozen strawberries:
- Place quartered strawberries in a small saucepan over medium heat. Add 1 Tablespoon of water to prevent burning.
- Cook, stirring frequently, until the berries release their juices. Mash with a fork or potato masher into a pulp.
- Continue cooking, stirring constantly, until the mixture thickens to a paste-like consistency (similar to tomato paste) and most of the water is cooked out.
- Transfer to a heatproof container and let cool to room temperature. (You can refrigerate to speed up cooling.)
- For freeze-dried strawberries:
- Place freeze-dried strawberries in a small food processor and pulse until they become a fine powder. Set aside.
- Make the frosting base:
- In a large bowl, combine softened butter, 1 cup of powdered sugar, vanilla extract (if using), and salt. Beat with an electric mixer until creamy.
- Gradually add the remaining powdered sugar, mixing until fully incorporated.
- Combine with strawberries:
- If using fresh/frozen strawberries, add the cooled strawberry paste to the frosting base. Mix until fully combined, scraping the sides of the bowl as needed.
- If using freeze-dried strawberries, add the strawberry powder to the frosting base. Mix until combined. The frosting will be stiff. Gradually add heavy cream, one tablespoon at a time, until you reach a pipe-able consistency.
- Finish and serve:
- Pipe or spread the frosting onto your cake or cupcakes. Enjoy!
Perfect Pairings: Serving Suggestions
This strawberry frosting is incredibly versatile! Spread it on vanilla or chocolate cupcakes for a classic treat, or use it to frost a layered strawberry or lemon cake for a fruity twist. It also pairs beautifully with angel food cake or as a filling for macarons. For a fun twist, try it on cinnamon rolls or as a dip for fresh fruit!
Storage Tips: Keep It Fresh
Store your strawberry frosting in an airtight container in the refrigerator for up to 5 days. If it stiffens, let it come to room temperature and give it a quick mix before using. For longer storage, freeze it in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and re-whip for a smooth consistency.
Time-Saving Hacks
If you’re short on time, opt for freeze-dried strawberries—they skip the cooking step and still deliver a vibrant strawberry flavor. You can also prepare the strawberry reduction (for fresh or frozen berries) a day ahead and store it in the fridge until you’re ready to make the frosting. This cuts down on prep time when you’re ready to bake!
Recipe Variations: Mix It Up
Want to experiment? Swap the strawberries for raspberries or blueberries for a different berry flavor. For a tangy twist, add a teaspoon of lemon zest to the frosting. If you’re a chocolate lover, mix in 2 tablespoons of cocoa powder for a chocolate-strawberry combo. The possibilities are endless!
Equipment Guidance: Tools You’ll Need
For this recipe, a small saucepan and a fork or potato masher are essential for making the strawberry reduction. A food processor works best for grinding freeze-dried berries into powder. Finally, an electric mixer ensures your frosting is smooth and creamy. If you’re piping, a piping bag with your favorite tip will give your desserts a professional finish!
Strawberry Frosting (with Fresh, Frozen, or Freeze-Dried Strawberries)
Ingredients
- 4 oz quartered fresh or frozen strawberries OR 1 cup (16g) freeze-dried strawberries
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract optional, see note
- ⅛ teaspoon salt
- 2-4 Tablespoons heavy cream or milk only if using freeze-dried strawberries
Instructions
- For fresh/frozen berries
- Place quartered strawberries in a small saucepan over medium heat and add 1 Tablespoon of water (this will keep the berries from burning to the bottom of the pan).
- Cook over medium heat, stirring frequently, until the berries release their juices, then grab a fork or potato masher and mash the berries into a pulp.
- Continue to cook, stirring constantly, until mixture is reduced in volume and thickened to a thick paste (similar in consistency to tomato paste) and most of the water is cooked out.
- Place in a heatproof container and let cool to room temperature before proceeding. You can speed up the process by placing the strawberry reduction in the refrigerator.
- Combine softened butter, a bit of the powdered sugar (about 1 cup) and vanilla extract (if using) and salt in a large bowl and use an electric mixer to beat until creamy and well-combined. Gradually add remaining powdered sugar until it has all been added.
- Scrape the sides and bottom of the bowl and add the cooled strawberry paste. Stir until completely combined, pausing to scrape the sides and bottom of the bowl as needed. Don’t over-mix, but ensure all ingredients are thoroughly combined. Pipe or spread frosting onto cake or cupcakes. Enjoy!
- For freeze-dried berries
- Place freeze dried berries in a small food processor and pulse until they’ve become a fine powder. Set aside.
- In a large bowl, combine butter, about 1 cup of powdered sugar, vanilla extract (if using) and salt until completely combined. Gradually add remaining powdered sugar until all has been added.
- Add strawberry powder and stir until combined. The frosting will become stiff. Gradualy add heavy cream, one tablespoon at a time, until you’ve reached a desirable, pipe-able consistency (I typically need 3 Tablespoons of cream, but your mileage may vary and add the cream slowly).
- Pipe or spread frosting onto cake or cupcakes. Enjoy!