A sweet, creamy, and fruity buttercream made with real freeze-dried strawberries, this strawberry frosting is the perfect topping for cakes, cupcakes, cookies, or any dessert I want to elevate with a burst of berry flavor and a beautiful pink hue. It whips up in minutes and delivers a flavor that’s as fresh as it is indulgent.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
4 cups powdered sugar, sifted
1/2 cup freeze-dried strawberries, finely crushed into powder
2–3 tablespoons heavy cream (or milk)
1 teaspoon vanilla extract
Pinch of salt
Directions
I start by beating the softened butter in a large bowl with an electric mixer until it becomes light and fluffy.
Then, I gradually add the powdered sugar one cup at a time, mixing thoroughly after each addition to avoid lumps.
Once all the sugar is incorporated, I mix in the strawberry powder, vanilla extract, and a pinch of salt.
I slowly add the cream or milk, one tablespoon at a time, until I reach the consistency I like—smooth and spreadable.
Finally, I whip the frosting on high speed for 2 to 3 minutes to make it extra light and fluffy.
Servings and timing
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 12 (about 2 tablespoons per serving)
Calories: 210 kcal per serving
Variations
I sometimes swap the freeze-dried strawberries with freeze-dried raspberries or blueberries for a different fruit flavor.
For a vegan version, I use plant-based butter and non-dairy milk like oat or almond.
If I want a deeper pink color, I add a drop or two of natural food coloring to enhance the hue.
I can mix in a tablespoon of strawberry jam for extra flavor, though I reduce the amount of cream slightly to keep the texture just right.
Storage/Reheating
I store leftover frosting in an airtight container in the refrigerator for up to one week. Before using it again, I let it come to room temperature and re-whip it for a minute or two to restore its fluffy texture. For longer storage, I freeze it for up to 2 months. When ready to use, I thaw it in the fridge overnight and then bring it to room temperature before re-whipping.
FAQs
What type of strawberries should I use for this frosting?
I always use freeze-dried strawberries, not fresh or frozen ones. They provide intense flavor without adding moisture, which helps keep the frosting stable.
Can I make this frosting ahead of time?
Yes, I often make it a day or two in advance. I just store it in the fridge and re-whip it before using to bring back the creamy texture.
How do I make the frosting more or less sweet?
I can reduce the powdered sugar slightly, but it may affect the consistency. Adding a bit more salt or lemon juice can also help balance the sweetness without changing the texture much.
Can I pipe this frosting onto cupcakes?
Absolutely. This frosting holds its shape beautifully when piped, especially if it’s chilled slightly before using.
What if I don’t have freeze-dried strawberries?
If I can’t find freeze-dried strawberries, I sometimes use strawberry powder or grind my own from freeze-dried fruit. I don’t recommend using fresh strawberries because they introduce too much liquid.
Conclusion
This strawberry buttercream frosting is one of my favorite ways to bring fruity flavor and beautiful color to any dessert. It’s quick to whip up, easy to customize, and always gets compliments. Whether I’m frosting cupcakes or layering a cake, this is the kind of recipe I turn to when I want something sweet, simple, and a little special.
Recipe:
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Strawberry Buttercream Frosting
- Total Time: 10 minutes
- Yield: 12 servings (about 2 tablespoons per serving)
- Diet: Vegetarian
Description
A sweet, creamy, and fruity buttercream frosting made with real freeze-dried strawberries. Perfect for cakes, cupcakes, cookies, or any dessert that needs a burst of berry flavor and a beautiful pink hue. Whips up in minutes and delivers a fresh, indulgent flavor.
Ingredients
1 cup unsalted butter, softened
4 cups powdered sugar, sifted
1/2 cup freeze-dried strawberries, finely crushed into powder
2–3 tablespoons heavy cream (or milk)
1 teaspoon vanilla extract
Pinch of salt
Instructions
- Beat the softened butter in a large bowl with an electric mixer until light and fluffy.
- Gradually add the powdered sugar, one cup at a time, mixing thoroughly after each addition.
- Mix in the strawberry powder, vanilla extract, and a pinch of salt until fully combined.
- Slowly add the cream or milk, one tablespoon at a time, until the frosting reaches a smooth and spreadable consistency.
- Whip the frosting on high speed for 2 to 3 minutes to make it extra light and fluffy.
Notes
Swap freeze-dried strawberries with raspberries or blueberries for a different flavor.
Use plant-based butter and non-dairy milk for a vegan version.
Add natural food coloring for a deeper pink hue.
Mix in a tablespoon of strawberry jam for extra flavor, reducing the cream slightly.
Store in the refrigerator for up to 1 week or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Frosting
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 210
- Sugar: 28g
- Sodium: 20mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 30mg
