This strawberry cream cheese frosting made with fresh strawberries is smooth, tangy, and perfect for cakes, cupcakes, and more. Easy to spread or pipe!
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Strawberry Cream Cheese Frosting Recipe
This strawberry cream cheese frosting pairs fresh sweet strawberries with the tang of thick and silky cream cheese frosting for the perfect combination!
The beautiful pale pink color makes it perfect to decorate anything from strawberry brownies to strawberry sheet cake. It has a lighter texture then my strawberry buttercream and adds decadence to any strawberry desserts!
Ingredient Notes
- Butter: I use salted butter, but if you only have unsalted, just add a pinch of salt when whipping.
- Cream cheese: Use full-fat block-style softened cream cheese at room temperature. Reduced-fat cream cheese can make the frosting too runny because of its higher water content.
- Powdered sugar: Also known as confectioners’ sugar, it creates a smooth creamy texture and helps the cream cheese hold its shape when piped.
- Strawberry puree: Use fresh strawberries to make the puree and give your frosting a bold strawberry flavor.
How to Make Strawberry Cream Cheese Frosting
- Make the strawberry purée: Rinse the strawberries and cut the tops off before adding them to a blender or food processor. Pulse until they are well blended.
- Mix butter and cream cheese: In a medium-sized bowl, or stand mixer, cream the butter and cream cheese together with an electric mixer or paddle attachment on low speed. Mix until smooth and creamy, which will usually take about 1 minute.
- Add sugar and strawberries: Pour the sugar and strawberries into the bowl and continue to mix until everything is combined.
- Adjust flavors and frost: Taste the frosting and add a pinch of salt or vanilla extract if you think it needs it. Your frosting is now ready to use!
How to Thicken
If you would like the frosting to be a bit thicker, then add some additional powdered sugar or softened cream cheese. You can also thin it out to make a cream cheese glaze by adding in milk or heavy cream.
Recipe Tips for Success
- Bring ingredients to room temperature: Make sure the butter and cream cheese are fully softened before starting. If they’re too cold, the frosting may turn out lumpy instead of smooth and creamy.
- Avoid overmixing: Beat just until the frosting is light and fluffy. Overbeating can cause it to become thin or runny.
- Using frozen strawberries: You can use frozen strawberries, but be sure to thaw and drain them well. After pureeing, if the mixture seems watery, cook it down slightly on the stove to thicken, then let it cool completely before adding it to the frosting.
- For piping: Transfer the finished frosting to a piping bag to decorate your desserts. For better structure and shape, chill the frosting in the fridge for about 30 minutes before piping.
- Frosting yield: This recipe makes about 2–3 cups of frosting—enough to cover a two-layer 8-inch cake, a single-layer sheet cake, or about 12 cupcakes.
Variations
- Boost the strawberry flavor: For a more intense strawberry taste, mix in a few tablespoons of crushed freeze-dried strawberries. Start with 2 tablespoons and adjust to taste. This works especially well when frosting a strawberry cake.
- Quick shortcut: If you’re short on time, you can substitute the strawberry purée with a small amount of strawberry jam. Just be sure to use a good-quality jam with a rich flavor.
- Try other berries: This frosting also works beautifully with other berries! Raspberries, blackberries, blueberries, or even a berry blend can be used. Just note that the flavor and color will vary depending on the berries you choose.
Storage
If your frosting will be out for longer than 2 hours, it’s a good idea to put it in the fridge. The frosting will keep well in an airtight container for up to 3 days.
Need more cream cheese frosting recipes? Try lemon cream cheese frosting, cinnamon cream cheese frosting or caramel cream cheese frosting.
More Frosting Recipes
Strawberry Cream Cheese Frosting
Ingredients
- 16 ounces strawberries , rinsed and tops cut (more for top if desired)
- 6 Tablespoons butter , softened (I use salted)
- 4 ounces cream cheese , softened
- 3 cups powdered sugar
Instructions
- Puree. Place 16 ounces fresh strawberries in a blender and pulse until well blended.
- Whip. Combine 6 Tablespoons butter and 4 ounces cream cheese together in a medium size bowl. Mix with an electric mixer until smooth and creamy, about 1 minute.
- Combine. Then add in 3 cups powdered sugar and strawberry puree. Mix until combined. Taste and add a pinch of salt or vanilla if needed. Add more powdered sugar for a thicker frosting.
- Spread the frosting evenly over top of the cooled cake, cookies or desired dessert.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Amy
Maybe I’m missing something. I believe 16 ounces of strawberries is way too much. It came out a thin mess.
Sarah @IHeartNaptime
It really can depend on the size of your strawberries too. Larger ones tend to be more watery.
Jenn
Love this spoon-licking good frosting!
Taryn
So good. I could really just eat this with a spoon. Lol. Thanks for the recipe!