Learn how to make the best strawberry buttercream frosting. This frosting can be made with fresh or frozen berries and turns out extra creamy with a delicious, real strawberry flavor. It pipes beautifully on cakes or cupcakes and tastes delicious on vanilla, strawberry or chocolate cake.
This post was updated March 24, 2023 with new photos and recipe tips
This strawberry buttercream transforms any cake, cupcake, or cookie into a memorable treat. It highlights the natural sweetness of strawberries without being overly sweet, and its smooth, creamy texture pipes beautifully. Use it on vanilla, chocolate, or strawberry baked goods for a fresh, vibrant flavor and color.
Many recipes rely on jam or freeze-dried fruit, but this version uses real strawberries for the truest flavor. That requires one extra step—reducing the strawberry puree—to remove excess water and concentrate flavor. The result is a rich, stable buttercream that holds shape and tastes like fresh berries.
How to Make Strawberry Frosting
The process has two main parts: make a reduced strawberry puree, then incorporate it into an American-style buttercream once cooled.
To Make the Puree
Start by coring the strawberries and removing the white center if you prefer a more intense color and flavor. Puree the berries in a blender or food processor until smooth. Straining the puree through a fine sieve removes seeds and makes a silky frosting, though it’s optional.
Simmer the strained puree in a saucepan over medium heat, stirring occasionally, until it’s reduced to a thick, jam-like consistency. This concentrates the flavor and removes excess water so the frosting won’t be runny or separate. The puree should darken in color and reduce to a few tablespoons. Cool the reduced puree completely before using—this step is essential. If the puree is even slightly warm, the buttercream can break.
Making the Buttercream
Once the reduced strawberry puree is fully cooled, assemble the buttercream:
- Beat softened unsalted butter on medium speed until light and fluffy (about 2 minutes).
- Add about half the powdered sugar and mix on low to combine.
- Add the cooled reduced strawberry puree, vanilla extract, and salt; beat until blended.
- Incorporate the remaining powdered sugar in small amounts until you reach the desired sweetness and consistency. If needed, add a tablespoon of cold whipping cream or an extra tablespoon of the reduced puree for texture or stronger flavor.
Tips for Making Strawberry Frosting
- Use ripe, flavorful strawberries—fresh or frozen work. Sweeter berries yield better-tasting frosting.
- If using frozen berries, allow more time to reduce the puree because they release extra water during thawing.
- Press the puree through a sieve with the back of a spoon or spatula to remove seeds; if a few remain it’s fine.
- Boil the puree until it resembles thick jam; plan on at least 15–30 minutes depending on volume and whether berries were frozen.
- Always cool the reduced puree completely before adding it to the buttercream to avoid separation.
- For a brighter color, choose very red strawberries or add a drop of red food coloring if desired.
If your frosting separates or becomes too thin, it’s most likely because the puree wasn’t reduced enough or it was still warm when added to the butter. Re-chill the mixture and gently rewhip if possible, or remake the puree reducing it further.
Yield
This recipe makes approximately:
- Enough to pipe 12–18 cupcakes.
- Enough to frost 18–24 cupcakes with a thin spread.
- A thick layer for one 9×13-inch sheet cake.
- For an 8×8 or 9×9 cake, halve the recipe.
- For an 8-inch three-layer cake, double the recipe.
- For an 8-inch two-layer cake, multiply the recipe by 1.5.
This buttercream pairs beautifully with vanilla cupcakes, chocolate cake, sugar cookies, or a homemade strawberry cake—the natural flavor and pretty color make it a favorite.
What to Serve It With
Strawberry buttercream complements chocolate and vanilla cakes, cupcakes, and cookies. It can also be adapted into a strawberry cream cheese frosting by swapping 1/4 cup of butter for 4 oz full-fat brick-style cream cheese.
Ingredients
- 12 oz (340 g) strawberries, fresh or frozen*
- 1 cup (112 g) unsalted butter, softened but still slightly firm
- 4–5 cups (440–550 g) powdered sugar, sifted
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon whipping cream, if needed
Instructions
- Core the strawberries and remove white centers if desired.
- Puree the berries in a blender or food processor until smooth; you should have about 1 1/2 cups of puree.
- Strain the puree through a fine mesh sieve to remove seeds, working in batches and pressing with the back of a spoon.
- Place the strained puree in a medium saucepan and simmer over medium heat, stirring occasionally, until reduced to a thick, jam-like consistency and about one-quarter of the original volume (20–30 minutes or longer for frozen berries). Remove from heat and cool completely.
- In a large bowl, beat the butter on medium speed until fluffy and no lumps remain.
- With the mixer on low, add 2 1/2 cups of powdered sugar and blend.
- Ensure the reduced strawberry puree is cold. Add 2–3 tablespoons of the puree, vanilla, and salt to the butter mixture and beat on medium until combined.
- Add the remaining powdered sugar 1 cup at a time, adjusting texture with up to 1 tablespoon extra reduced puree or 1 tablespoon whipping cream if the frosting is too thick. Beat until smooth and pipeable.
Notes
- Fresh vs. frozen: Frozen berries require longer reduction to remove extra water.
- Frosting flavor depends on the quality of the strawberries used.
- Strawberry cream cheese frosting: replace 1/4 cup butter with 4 oz cream cheese.
- Yield: Enough for 12–18 piped cupcakes or a 9×13-inch cake top.
- Storage: Frosted items can sit at room temperature in an airtight container for 1 day or be refrigerated up to 3 days.
- Make ahead: Prepare the reduced puree a day ahead and refrigerate in an airtight container.
Nutrition (approximate per cupcake, if recipe yields 18)
Calories: 203 kcal; Carbohydrates: 28 g; Protein: 1 g; Fat: 11 g; Saturated Fat: 7 g; Cholesterol: 28 mg; Sodium: 35 mg; Sugar: 27 g; Vitamin C: 11 mg. Values are estimates and will vary based on ingredients.