This easy strawberry buttercream frosting uses both fresh and freeze-dried strawberries for real berry flavor without artificial coloring or extracts. Ready in 10 minutes with 6 simple ingredients.

Strawberry buttercream frosting piped onto cupcakes with a fresh halved strawberry on top.

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Why You’ll Love This Strawberry Buttercream Frosting

This strawberry buttercream gets its flavor from real berries, not extract or food coloring. Using fresh strawberries with a little freeze-dried strawberry powder gives the frosting a bright, true strawberry taste in every bite, with a creamy texture that spreads on cakes and pipes onto cupcakes just as easily.

If you love a classic buttercream frosting or strawberry cream cheese frosting, this one will be your new favorite for spring and summer baking.

XO - Jamielyn

Ingredient Notes

  • Salted butter: Balances the sweetness of the powdered sugar so the frosting doesn’t taste cloying. Soften to room temperature for at least 30 minutes before whipping. Too cold and it stays lumpy, too soft and it won’t hold air.
  • Powdered sugar: Sift if yours has lumps. Granulated sugar will not work here, the fine texture is what gives buttercream its smooth body.
  • Vanilla extract: Rounds out the flavor and keeps the strawberry from tasting one-note. Use pure vanilla, not imitation.
  • Heavy cream: Loosens the frosting to a pipeable consistency and adds richness. Whole milk works in a pinch but heavy cream gives a silkier finish.
  • Fresh strawberries: Use ripe, in-season berries for the best flavor. Pat them dry after washing so extra water doesn’t thin the frosting. Finely chop for visible flecks of fruit or puree for a smooth pink color throughout.
  • Freeze-dried strawberries: The secret ingredient. Crushed into a powder, they concentrate the strawberry flavor without adding moisture, which is what helps the frosting hold its shape for piping. Find them in the snack aisle at most grocery stores

How to Make Strawberry Buttercream Frosting

  1. Whip the butter first. Starting with softened, room-temperature butter is the single most important step. Whip it on its own for a full minute or two before adding anything else. This incorporates air and gives the frosting its light, fluffy texture. A
  2. dd powdered sugar gradually. Dumping it all in at once creates a sugar cloud and a lumpy frosting. Add it in stages, mixing between each addition, and pause to scrape down the bowl so nothing gets left behind.
  3. Use cream to control texture. A teaspoon at a time is the rule. Too much at once thins the frosting past the point of return and you’ll be adding more powdered sugar to recover. The goal is thick enough to hold a peak when you lift the beater.
  4. Prep the strawberries separately. Crush the freeze-dried strawberries into a fine powder in a blender so they distribute evenly. For the fresh berries, decide what you want: puree them for a smooth pink frosting throughout, or chop finely by hand for visible flecks of fruit. Pureed berries add more moisture, so you may need a little extra powdered sugar.
  5. Fold in at the end. Both strawberries go in last and get mixed on low speed. High speed at this stage breaks down the structure you just built and can turn the frosting soupy. Taste before you stop, since fresh berries vary in sweetness.
Strawberry buttercream icing in a piping bag.

Tips for the Best Strawberry Buttercream

  • Pat fresh strawberries dry. Excess water from washing thins the frosting. A paper towel pat after chopping makes a real difference.
  • Frozen strawberries work in a pinch. Thaw completely, drain off the liquid, and pat dry before using. Puree them rather than chopping since the texture softens after freezing.
  • Adjust as you go. Too soft, add powdered sugar 2 tablespoons at a time. Too stiff, thin with a teaspoon of cream. Taste at the end and add a pinch of salt if the sweetness needs balancing.
  • Make ahead. The frosting can be made up to 24 hours in advance. Store covered in the fridge, then bring to room temperature and re-whip or stir before using.

Ways to Use This Frosting

Strawberry buttercream frosting on a cupcake with fresh strawberry garnish.

Have more strawberries to use? Try this strawberry cake, homemade strawberry jam or strawberry crepes!

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Strawberry buttercream frosting on a cupcake with fresh strawberry garnish.

Strawberry Buttercream Frosting

5 from 12 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12
Easy strawberry buttercream frosting made with fresh and freeze-dried strawberries for real berry flavor. Creamy, smooth, and perfect for cakes, cupcakes, and cookies.
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Ingredients 

  • 1 cup salted butter , softened
  • 4 to 5 cups powdered sugar
  • 1-2 Tablespoons heavy cream or milk , more as needed
  • 1 teaspoon vanilla extract
  • 1 cup strawberries , finely chopped
  • 2 Tablespoons freeze dried strawberries
  • 1 pinch salt , if needed

Instructions

  • In a large mixing bowl, whip 1 cup butter.  Slowly add in 2 cups of powdered sugar. Mix until combined.
  • Add sugar and vanilla. Slowly add 2 cups of powdered sugar and mix until combined. Add the vanilla and 1 more cup of powdered sugar and continue mixing. Add a teaspoon of heavy cream or milk if needed to thin.
  • Adjust consistency. Add the last 1 to 2 cups of powdered sugar and mix until smooth. Add more cream or milk a teaspoon at a time until the frosting is thick, creamy, and able to hold a point.
  • Prep the strawberries. Pulse 2 tablespoons freeze-dried strawberries in a small blender or food processor until you have a fine powder then set aside. For a smoother frosting, puree the 1 cup fresh strawberries until smooth. For a chunkier, more rustic texture, finely chop them by hand.
  • Fold in the strawberries. Add the strawberry powder and fresh strawberries to the frosting. Mix on low until evenly combined. Taste and add a pinch of salt if it needs balancing. Add more powdered sugar to thicken or another teaspoon of cream to thin if needed.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Store in a covered container for up to 3 days in the refrigerator.
Freeze: Freeze up to 3 months in a freezer safe bag. Thaw overnight in the refrigerator and then stir or mix again with an electric mixer.
Texture options: For a smooth, uniform pink frosting, puree the fresh strawberries before folding them in. You may need up to an extra ½ cup of powdered sugar to thicken since the puree adds more liquid. For visible flecks of strawberry throughout, finely chop the berries by hand instead.
Makes enough for a 9×13 cake, two 8-inch cake layers, or 12 cupcakes.

Nutrition

Calories: 310kcal, Carbohydrates: 43g, Protein: 0.3g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 42mg, Sodium: 126mg, Potassium: 58mg, Fiber: 1g, Sugar: 41g, Vitamin A: 493IU, Vitamin C: 37mg, Calcium: 8mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.