Introduction

This Strawberry Buttercream Frosting is a luscious and fruity twist on classic buttercream. Made with real strawberry puree, it offers a vibrant color and fresh flavor that’s perfect for cakes, cupcakes, and more. It’s creamy, sweet, and bursting with strawberry goodness.

A chocolate cupcake with a dark brown base in a white paper liner holds a thick swirl of pink strawberry frosting on top, with a fresh red strawberry placed at the top center of the frosting. Behind it, two more cupcakes with the same pink frosting sit blurred on a clear glass tray, one with a dark base and the other with a light base. To the right, there is a white bowl filled with bright red strawberries, and a single strawberry rests on the white marbled surface in front of the cupcake. The background is a soft white tiled wall. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz strawberries (340 grams) (fresh or frozen)
1 cup unsalted butter (112 grams) (softened, but still slightly firm to the touch)

4 to 5 cups powdered sugar (440-550 grams) (sifted)
1/4 teaspoon vanilla extract

1/4 teaspoon salt
1 tablespoon whipping cream (if needed)

Instructions

Step 1: Core the strawberries to remove the white centers.
Step 2: Place the berries in a food processor or blender and pulse until smooth to make about 1 and 1/2 cups of strawberry puree.
Step 3: Pass the puree through a sieve in batches, using the back of a spoon to push it through. Discard the seeds.

Step 4: Pour the strained puree into a medium saucepan and heat over low-medium heat. Allow it to boil gently, stirring occasionally.
Step 5: Continue boiling until it reduces to a thick, jam-like consistency, dark red in color, and less than 1/4 of the starting volume. This takes about 20-30 minutes (longer if using frozen berries). Remove from heat and cool completely. To speed cooling, transfer to a bowl and chill in the fridge.
Step 6: In a large bowl, beat the softened butter on medium speed with a stand or hand-held mixer until fluffy and lump-free.

Step 7: Lower the mixer speed and gradually beat in 2 and 1/2 cups of powdered sugar.
Step 8: Ensure the strawberry puree is cold, then add 2-3 tablespoons of it along with the vanilla extract and salt. Beat on medium speed until combined (the mixture may look uneven at this stage).
Step 9: Beat in the remaining powdered sugar, 1 cup at a time. If the frosting is too thick, add 1 more tablespoon of the cooled puree for stronger strawberry flavor or 1 tablespoon of whipping cream. Continue mixing until the desired sweetness and texture are reached.

Tips & Variations

Use fresh strawberries for the brightest flavor, but frozen berries work well if thawed completely first.
Adjust powdered sugar amount to your preferred sweetness and consistency.
For a smoother texture, strain the puree twice to remove all seeds.

Add a teaspoon of lemon juice to brighten the strawberry flavor if desired.

Storage

Store the frosting in an airtight container in the refrigerator for up to 5 days. Before using, bring it to room temperature and re-whip briefly to restore its fluffy texture. For longer storage, freeze in a sealed container for up to 2 months and thaw overnight in the refrigerator before use.

How to Serve

A close-up of a chocolate cupcake with a white paper liner, topped with a thick swirl layer of pink strawberry frosting that looks smooth and creamy, finishing with a fresh red strawberry with green leaves on top; behind it are similar cupcakes with the same frosting placed on a clear glass rack, and to the side is a white bowl filled with fresh red strawberries, all placed on a white marbled texture surface with a blurred white tiled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries can be used. Thaw them completely before pureeing and expect a slightly longer cooking time to reduce the puree to the right consistency.

What if my frosting is too soft or too stiff?

If the frosting is too soft, chill it briefly and then re-whip to firm up. If it’s too stiff, add a little whipping cream or extra strawberry puree, a teaspoon at a time, and mix until smooth and spreadable.