Skip to Content

Strawberry Buttercream Frosting

Strawberry Buttercream Frosting is a fun, flavorful twist on your traditional buttercream. Made with fresh strawberries, powdered sugar, and butter, this recipe couldn’t get any easier or tastier! Use this sweet concoction to frost cupcakes, cakes, or even as a dip for your favorite cookies!

Strawberry frosting in a bowl.

Strawberry Buttercream Frosting

Originally from our adorable Strawberry Lemonade Cupcakes recipe, we thought this Strawberry Buttercream Frosting was so good it deserved it’s own post.

Just the right amount of sweetness and strawberry flavor, this frosting is fit for a myriad of cakes, cupcakes, cookies, or whatever your heart (or sweet tooth) desires!

This particular type of buttercream frosting is actually known as “American Buttercream” because of it’s thicker consistency, lending the perfect texture for intricate cake decorating or for stacking and stuffing cookies.

This frosting is creamy and sweet, and the addition of the strawberry flavor sends it right over the top. Made with pureed fresh strawberries, it’s a fabulous way to start taking advantage of strawberry season!

How to Make Strawberry Buttercream Frosting

  1. Place the strawberries into a food processor or blender, and process until smooth. Pour through a mesh strainer to remove the seeds, then set aside.
  2. In a large mixing bowl, use a hand mixer to combine the powdered sugar and butter. Slowly begin to add the strawberry puree until the desired consistency is reached.
  3. Add the buttercream to a piping bag fitted with your preferred tip and frost your desired dessert.
Collage showing how to make strawberry buttercream frosting.

Tips and Variations

  • This recipe makes enough frosting to lightly frost 18-20 cupcakes, a 9×13-inch cake, or the tops of 2 (8-inch) cakes. If you prefer more frosting for your desserts, consider making a double batch or adding a ½ cup of butter, an extra 1-2 cups of powdered sugar, and additional strawberry puree.
  • You may not need all of the strawberry puree. Start with a little and slowly add more as needed. The puree acts as the liquid in the frosting, so the buttercream will thin out as puree is added.
  • It’s important for the butter to be at room temperature so that it is soft enough to cream properly. You don’t want it too cold but you also don’t want it beginning to melt.
  • If you prefer a more whipped consistency, use a whisk attachment as opposed to the standard paddle attachment on your mixer. This allows air to be whipped into the frosting making it lighter in texture, more like a whipped cream frosting.
  • You can control the sweetness of the frosting by changing up the ratio between powdered sugar butter. Less powdered sugar, less sweetness. The more sugar, the sweeter the frosting.
Swirls of strawberry buttercream frosting in a dish.

Storage 

Storage: This buttercream frosting can be made up to 2 days in advance. Cover tightly and store in the refrigerator. Bring it to room temperature and mix well before frosting.

Freezing: This frosting is great for freezing! Store in a freezer safe bag or container for up to 3 months. Thaw in the refrigerator then bring to room temperature. Mix and frost!

Like This Recipe?

We’d love it if you would leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below and follow us on Facebook and Pinterest!

Yield: About 3-4 Cups of Frosting

Strawberry Buttercream Frosting

Strawberry buttercream in a dish.

Strawberry Buttercream Frosting is a fun, flavorful twist on your traditional buttercream. Made with fresh strawberries, powdered sugar, and butter, this recipe couldn’t get any easier or tastier!

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 cup fresh strawberries, washed and hulled
  • 4 cups powdered sugar
  • 1 cup unsalted butter, softened

Instructions

  1. Place the strawberries into a food processor or blender, and process until smooth. Pour through a mesh strainer to remove the seeds, then set aside.
  2. In a large mixing bowl, use a hand mixer to combine the powdered sugar and butter. Slowly begin to add the strawberry puree until the desired consistency is reached.
  3. Add the buttercream to a piping bag fitted with your preferred tip, and frost the cooled cupcakes.
  4. See post for storage options.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of approximately 2-3 tablespoons of frosting. Actual calories will vary.

*For more information, tips, and answers to frequently asked questions, please refer to the post.

*This recipe makes enough frosting to lightly frost 18-20 cupcakes, a 9x13-inch cake, or the tops of 2 (8-inch) cakes. If you prefer more frosting on your desserts, consider making a double batch or adding a ½ cup of butter,  an extra 1-2 cups of powdered sugar, and additional strawberry puree.

*You may not need all of the strawberry puree. Start with a little and slowly add more as needed. The puree  acts as the liquid in the frosting, so it will thin it out as it’s added.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

28

Serving Size:

2 tablespoons

Amount Per Serving: Calories: 121Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 1mgCarbohydrates: 16gFiber: 0gSugar: 16gProtein: 0g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

Don't forget to follow us on Pinterest!

Share this recipe by clicking the Pinterest button below!

Skip to Recipe