Name: Strawberry Buttercream Frosting
Prep time: 15 min
Total time: 30 min
Ingredients: 1 cup unsalted sweet cream butter, softened (Use high-quality butter for best flavor.); 4–5 cups powdered sugar, sifted (Start with 4 cups and add up to 5 to taste/texture.); 1/2 cup fresh strawberries, washed, hulled, and diced (or puréed); 1 1/2 teaspoons vanilla extract; 1–3 tablespoons heavy whipping cream (Adjust for texture.)

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I learned this strawberry buttercream years ago when I wanted a frosting that tasted like summer but still piped cleanly on cupcakes. It’s a creamy, lightly pink buttercream made with real strawberries, sweet cream butter, and just enough powdered sugar to hold peaks — perfect for birthday cupcakes, a simple layer cake, or topping a chocolate Kahlúa cake with strawberry buttercream for a grown-up twist.

Why you’ll love this dish

Real-fruit frosting that’s quick to make and tastes brighter than store-bought mixes. This buttercream balances sweet butter and powdered sugar with fresh strawberry flavor, producing a naturally pink, tender frosting that’s kid-friendly and elegant enough for special occasions. It’s also adaptable: add more sugar for stability, more cream for spreadability, or freeze for long-term storage.

“The fresh strawberry bite in this buttercream stole the show — not too sweet, wonderfully smooth, and it held a star tip beautifully.” — a regular baker’s review

Step-by-step overview

This is a straightforward process:

Soften the butter to room temperature so it whips light and airy.
Purée or finely dice fresh strawberries and mix them into the butter with vanilla.
Gradually add powdered sugar while whisking to reach a fluffy, pipeable texture.
Adjust thickness with tiny amounts of heavy cream or extra powdered sugar.
Chill to set or freeze for long-term storage; re-whip before using.

What you’ll need

1 cup unsalted sweet cream butter, softened (use high-quality butter for best flavor)
4–5 cups powdered sugar, sifted (start with 4 cups and add up to 5 to taste/texture)
1/2 cup fresh strawberries, washed, hulled, and diced (or puréed)
1 1/2 teaspoons vanilla extract
1–3 tablespoons heavy whipping cream (for texture)

Substitution notes:

For more intense color without extra liquid, swap some or all fresh fruit for 1–2 tablespoons freeze-dried strawberry powder (add it with the powdered sugar).
To make dairy-free, use a vegan stick-style butter substitute and full-fat coconut cream in place of heavy cream (see Tips for texture adjustments).

How to prepare it

Delicious strawberry buttercream frosting on a cupcake

Place the softened butter in the stand mixer’s bowl and beat on medium speed with the whisk attachment until light and fluffy, about 1–2 minutes.
Add the diced or puréed strawberries and vanilla. Beat until incorporated and evenly pink. If you use purée, consider straining to remove seeds if you want a smoother finish.
With the mixer on low, add 4 cups of powdered sugar in two additions so it doesn’t puff up the bowl. Scrape down the sides as needed.
Turn the mixer to medium-high and whip until smooth and aerated. If the frosting is too thin, add another 1/2 cup powdered sugar and mix until it thickens.
If the frosting is too stiff, add heavy cream 1 teaspoon at a time (up to 1–3 tablespoons) until you reach the desired spreadable or pipeable consistency.
Transfer to a sealed container and chill or freeze as needed (see storage). Before piping or smoothing on a cake, bring to room temperature and re-beat briefly for a silky texture.

How to serve Strawberry Buttercream Frosting!

Best on vanilla or lemon cupcakes to showcase the strawberry notes.
Spoon thick swirls onto cupcakes, or use a large round tip for a smooth finish on cakes.
Pair with a decadent chocolate Kahlúa cake for an adult dessert, or spread between thin cake layers for a light strawberry layer cake.
Garnish with a fresh halved strawberry, toasted almonds, or a light dusting of freeze-dried strawberry powder for extra color and crunch.

Storage and reheating tips

Refrigerate in an airtight container for up to 1 week. Because this recipe uses fresh strawberries, aim to use within 3–5 days for best flavor and safety.
Freeze in a sealed container for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature and beat again to restore fluffiness.
When refrigerating cakes frosted with this buttercream, keep them in a cake box or airtight cake carrier to prevent odor transfer.
Always use clean utensils to scoop frosting to avoid introducing bacteria.

Pro chef tips

Room-temperature butter is the single most important trick: too cold and it won’t whip; too warm and the frosting will be greasy. Aim for soft but not melty.
If you purée strawberries, macerate them with a teaspoon of sugar for 10–15 minutes to concentrate flavor before adding. Strain excess liquid to avoid thinning the frosting.
For a smoother frosting, use the whisk attachment to fully aerate, then switch to the paddle briefly if you need to de-bubble before piping.
If you want a stronger strawberry flavor without changing texture, fold in 1–2 teaspoons of freeze-dried strawberry powder after the sugar is fully incorporated.
When piping, chill the frosting 10–15 minutes to firm it up slightly for crisper edges.

Creative twists

Strawberry-lemon: add 1 tablespoon of fresh lemon juice and 1 teaspoon lemon zest for bright acidity.
Boozy berry: fold in 1 tablespoon of Chambord or strawberry liqueur for an adult version.
Chocolate swirl: pipe alternating dollops of chocolate buttercream and this strawberry buttercream for marbled cupcakes.
Low-sugar: use a powdered erythritol blend designed for baking, but expect slightly different texture and sweetness.
For inspiration that pairs strawberry frosting with simple desserts, try the two-ingredient strawberry no-bake fudge as a quick companion treat.

Your questions answered

Q: How long does it take to make?
A: Active time is about 10–15 minutes (plus any macerating). Total time including chilling can be 30 minutes.

Q: My frosting is too runny — what now?
A: Add powdered sugar 1/4 cup at a time and whip until it firms. Chill 10–15 minutes if needed, then re-whip.

Q: Can I use frozen strawberries?
A: Yes. Thaw and drain well, then pat dry or reduce on the stove briefly to remove excess water — you may need extra powdered sugar.

Q: Can I pipe this frosting?
A: Yes — at a slightly stiffer consistency (on the higher end of powdered sugar or chill briefly). For detailed tips on piping, follow the Pro chef tips above.

Q: Will the color stay pink?
A: Natural strawberry color fades over time, especially in heat. For a brighter, longer-lasting pink, add a small pinch of red gel food coloring or use freeze-dried strawberry powder.

Conclusion

If you’d like a tested, step-by-step alternate take on strawberry buttercream, Sally’s detailed Strawberry Buttercream Frosting Recipe – Sally’s Baking is a great reference. For ideas on working with fresh, frozen, or freeze-dried strawberries in buttercream, review the techniques at Strawberry Frosting (with Fresh, Frozen, or Freeze-Dried …). If you prefer another fresh strawberry buttercream method to compare texture and stability, see this version at Fresh Strawberry Buttercream Recipe – Sugar & Sparrow.