This strawberry buttercream frosting is made with fresh strawberries for a natural, bright berry flavor and a soft, creamy texture. Perfect for cakes, cupcakes, and fillings.
This strawberry buttercream is made with real fresh strawberries for a naturally fruity, creamy frosting that’s perfect for cupcakes and layer cakes.
It starts with a simple vanilla-style buttercream made with butter and powdered sugar — lighter and easier than Swiss meringue buttercream.
The strawberry flavor comes from homemade strawberry purée (fresh or frozen berries), giving a deeper, more natural taste than artificial flavoring or freeze-dried strawberries.
Why you'll love this recipe
- Real strawberry flavor – Made with fresh strawberry purée for a bright, natural taste.
- Light & creamy texture – A smooth whipped buttercream that pipes beautifully.
- Perfect for any dessert – Ideal for cupcakes, layer cakes, fillings, and summer bakes.
Ingredients You Need
- Butter - Unsalted butter (80% fat), softened but still cool for a smooth whipped buttercream.
- Powdered Sugar - Only powdered sugar (confectioners/icing sugar) for a light and creamy strawberry frosting.
- Heavy Cream - A splash of full-fat heavy cream to keep the buttercream soft and prevent crusting.
- Strawberry Purée - Thick homemade strawberry purée made from fresh or frozen berries — not coulis — for real strawberry flavor.
- Vanilla - Pure vanilla extract or vanilla bean seeds for extra depth.
- Food Coloring (optional) - The purée gives a natural pink hue; add a tiny drop of gel coloring if you want a brighter shade.
Tips for the Best Strawberry Buttercream
- Use soft butter - Butter must be softened (not melted) for a smooth, creamy frosting.
- Blend & strain the purée - Make a thick strawberry purée and strain it to remove seeds for a silky buttercream.
- Control the texture - Too soft? Add a bit more powdered sugar. Too thick? Add a splash of heavy cream.
- Add purée gradually - Mix in the strawberry purée little by little to avoid thinning the frosting.
How to Make Strawberry Buttercream Frosting
Place fresh or frozen strawberries in a saucepan with sugar and lemon juice.
Cook over medium heat for 10–15 minutes until thickened and jam-like, with small strawberry pieces remaining.
Blend the strawberry purée until perfectly smooth, then let it cool completely before mixing it into the buttercream.
Beat the softened butter in a large bowl or stand mixer for 3–5 minutes until smooth, creamy, and pale.
Add the sifted powdered sugar in batches on low speed, then mix in the vanilla. Increase to high speed and whip 5 minutes until fluffy.
Add the cooled strawberry purée and heavy cream, then whip about 3 minutes until the buttercream turns smooth, creamy, and evenly pink.
Mix at low speed for a few minutes with the paddle attachment to smooth the frosting and remove air bubbles.
Serving Suggestions
- Cupcakes – Pipe or spread the strawberry buttercream on vanilla, chocolate, or strawberry cupcakes.
- Layer cakes – Use it between layers of a vanilla, chocolate, or berry-flavored cake.
- Desserts – Add a spoonful on brownies, cheesecake, or any dessert that needs a fresh strawberry touch.
Recipe Variations
- Freeze-dried strawberry frosting – Add crushed freeze-dried strawberries for a stronger strawberry flavor and deeper pink strawberry frosting color.
- Strawberry cream cheese frosting – Blend cream cheese into the strawberry buttercream for a tangy, rich texture.
- Strawberry Swiss meringue buttercream – Fold strawberry purée into Swiss meringue for a silky, less sweet strawberry frosting.
- Berry buttercream – Replace the purée with raspberry, blueberry, or mixed berry compote for a fruity berry frosting variation.
- Strawberry jam buttercream – Mix in seedless strawberry jam for a quick strawberry icing with easy prep.
Recipe Questions
Can I use frozen strawberries for the frosting?
Yes — frozen strawberries work perfectly to make the strawberry purée.
Why is my strawberry buttercream too soft?
Your purée may contain too much moisture. Reduce it longer or add more powdered sugar.
How do I get a brighter pink color?
Use a concentrated strawberry purée or a tiny drop of gel food coloring.
Can I use strawberry jam instead of purée?
Yes — choose a seedless strawberry jam. Flavor will be sweeter and less fresh.
Why is my buttercream grainy?
Strain the purée to remove seeds and mix on low speed to smooth the frosting.
More Strawberry Recipes
- Strawberry cupcakes
- Strawberry filling for cake
- Strawberry cream cheese frosting
- Strawberry Swiss meringue buttercream
- Strawberry layer cake
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Strawberry Buttercream Frosting
- Total Time: 15 minutes
- Yield: 10 portions
Description
This whipped American fresh strawberry buttercream is a quick and simple frosting made with real strawberry purée. Perfect to frost 12 cupcakes or to fill and decorate a 2-tier 6-inch (15 cm) cake.
Ingredients
- 200 g (¾ cup) unsalted butter, softened
- 350 g (2 ¾ cups) powdered sugar, sifted
- 2 tsp pure vanilla extract
- 80 ml (⅓ cup) heavy cream
Strawberry Purée (for the frosting)
- 100 g strawberries (fresh or frozen)
- 1 tbsp sugar
- 1 tsp lemon juice.
Instructions
Make the strawberry purée
- Cook the strawberries with sugar and lemon for about 5–7 minutes until soft.
- Blend until smooth, then strain through a fine mesh sieve to remove the seeds.
- Let the purée cool completely before adding it to the frosting.
Strawberry buttercream
- Place the softened butter in the bowl of your stand mixer fitted with the whisk attachment and beat on high speed for 5 minutes, scraping the bowl halfway, until the texture is smooth, creamy, and pale.
- Add the sifted powdered sugar in batches, keeping the mixer on medium speed, and mix until fully incorporated.
- Pour in the heavy cream and vanilla extract, then whip again on high speed for 5 minutes to lighten the buttercream.
- Add the cooled strawberry purée and mix for about 2 minutes until the frosting is pink, smooth, and creamy.
- Use the frosting immediately, or refrigerate it covered. Bring it back to room temperature and re-whip before piping.
Notes
Storage : Keep in the fridge for up to 1 week, or freeze for up to 3 months in an airtight container.
Tips:
- Use a kitchen scale for accurate ingredients and consistent texture.
- Make sure the purée is fully cooled before adding it.
- If the frosting is too soft, add a bit more powdered sugar.
- If too thick, add a splash of heavy cream.
- For a smoother texture, mix 1–2 minutes on low speed at the end.
- Prep Time: 15 minutes
- Category: Buttercream, frosting, icing, fillings
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 297
- Sugar: 34.7 g
- Sodium: 4.1 mg
- Fat: 17.7 g
- Carbohydrates: 35.5 g
- Protein: 0.3 g
- Cholesterol: 47.6 mg
Susan D
This buttercream is heavenly!! I made it as the recipe states but added more of the strawberry puree for a bigger strawberry flavor. It holds up really well too for piping even though it is light & fluffy. I also added pink pitaya powder for a bolder pink flavor. Love this so much!
Fadela
Thank you so much! I’m so glad you loved it! Adding more strawberry purée and pitaya powder sounds delicious — and that bold pink must have looked amazing!