Rich and creamy strawberry buttercream frosting packed with amazing strawberry flavor. Perfect for frosting cakes, cupcakes, cookies and more!
It doesn’t get better than fresh berry recipes in the summer time. The light and refreshing flavors are perfect for warm weather and the strawberries are super crisp and juicy. This strawberry buttercream is a favorite, as well as fresh strawberry pie, strawberry rhubarb crisp, strawberry crumb bars and strawberry shortcake biscuits.
If strawberries are your favorite fruit like they are mine, you are going to be obsessed with this strawberry frosting! It’s perfectly creamy and rich, with amazing strawberry flavor. You’ll definitely want to eat it straight from the bowl. ;)
Now that strawberries are in season, feel free to use fresh strawberries, however your frosting will have a thinner consistency. To make it a little thicker and more suitable for piping, I’d recommend using freeze dried strawberries. It stiffens up better and will hold it’s shape on cakes and cupcakes.
I love how pretty the strawberry frosting looks and how vibrant it’s color is. I also love to add a fresh sliced strawberry on top for extra garnish. It’s perfect to use for all your delicious spring and summer desserts!
This recipe requires only 5 simple ingredients! Check them out below.
- Salted butter
- Powdered sugar
- Vanilla extract
- Heavy cream or milk
- Strawberries (fresh or freeze dried)
How to make strawberry frosting
- Whip the butter. In a large mixing bowl, whip the butter. Slowly add in 2 cups of powdered sugar and mix until combined.
- Add vanilla and powdered sugar. Add vanilla and 1 more cup of powdered sugar and continue mixing. You may need to add a teaspoon or two of milk to thin the frosting down.
- Adjust consistency as needed. Add in your last cup of powdered sugar and mix until combined. Add more or less milk depending on the consistency. You want it to be thick, creamy and able to hold a point.
- Fold in strawberries. Then fold your strawberries in. If you are wanting to pipe this frosting, I would recommend using freeze dried, so it will become stiffer.
How to thicken
To thicken your strawberry frosting, I would suggest using freeze dried strawberries. If you use fresh strawberries, it will be thinner and less stiff. The picture above shows the difference in consistency for the two methods.
If you’re wanting to pipe the frosting, I definitely recommend using freeze dried strawberries so that it will be able to hold a point. Just pulse them in a blender before adding them in.
Ways to use
- Cakes: It pairs wonderfully with a vanilla cake or strawberry sheet cake. Sometimes I use a box mix if I’m in a pinch and it still tastes delicious! It would also taste amazing on a chocolate cake or Neapolitan cake.
- Cupcakes: I love to pipe it on top of vanilla cupcakes or chocolate cupcakes. The color looks so pretty and I always love to add a fresh strawberry slice for garnish.
- Cookies: It would taste amazing on top of sugar cookies or sugar cookie bars. Talk about a match made in heaven!
- Snack: One of my favorite childhood snacks was graham crackers dipped in buttercream frosting. Seriously the most delicious thing ever!
Other delicious frosting recipes:
- Raspberry buttercream
- Strawberry cream cheese frosting
- Classic buttercream frosting
- Chocolate buttercream frosting
- Cream cheese frosting
Strawberry Buttercream Frosting
- 1 cup salted butter , softened
- 4 to 5 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 Tablespoons heavy cream or milk , more as needed
- 1 cup strawberries , finely chopped
- In a large mixing bowl, whip the butter. Slowly add in 2 cups of powdered sugar. Mix until combined.
- Add the vanilla and 1 more cup of powdered sugar and continue mixing. At this point you may need to add a teaspoon or two of milk to thin the frosting down.
- Add in your last cup of powdered sugar and mix until combined. Add more or less milk depending on the consistency. You want the strawberry frosting to be thick, creamy and to be able to hold a point.
- Fold in the strawberries. If you are wanting to pipe this frosting, I would recommend using freeze dried, so it will become stiffer.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don't forget to give it a star rating below!