Strawberry cream cheese frosting that’s light, fluffy, and packed with real strawberry flavor—perfect for cakes, cupcakes, and piping.
Strawberry cream cheese frosting made with my whipped cream cheese base and a concentrated strawberry puree, so you get a smooth, stable frosting with a fresh berries taste (not jam).
Strawberry cream cheese frosting that pipes beautifully on cupcakes, spreads easily on cakes, and brings a bright, homemade strawberry flavor to any summer dessert.
Why you'll love this recipe
- Soft and fluffy texture that isn’t heavy
- Real strawberry flavor made from puree
- Pipes well for cupcakes and cake filling
Ingredients you need
- Cream cheese: Full-fat cream cheese like Philadelphia, softened. Avoid salty or spreadable types.
- Heavy cream: Very cold heavy cream (30–35% fat) for a light, stable texture.
- Powdered sugar: For a smooth, lump-free frosting.
- Strawberry puree: Homemade, smooth, and well reduced, made from ripe fresh or frozen strawberries (not jam or coulis).
- Vanilla: Optional, but adds depth (pure extract or vanilla bean seeds).
- Food coloring: Optional, just a small amount of red or pink gel for a brighter color.
Tips for this recipe
- Use a thick homemade strawberry puree, not coulis or jam, to keep the frosting stable.
- Keep all ingredients very cold, including the bowl, for a light and fluffy texture.
- Whip on low speed first, then increase gradually to avoid over-whipping.
- Chill the frosted cake or cupcakes for about 1 hour so the frosting sets nicely.
Strawberry Cream Cheese Frosting Instructions
This strawberry version is based on my whipped cream cheese frosting and my strawberry puree recipe to give this frosting its fresh lemon flavor.
Cook the fresh or frozen strawberries over low heat until thick and reduced, with no excess liquid.
Blend until smooth, strain to remove seeds, then chill the strawberry puree completely.
Add the cold cream cheese, cold heavy cream, powdered sugar, strawberry puree, vanilla, and food coloring to a bowl.
Whip on medium speed for 2–3 minutes until smooth, light, and firm enough to pipe.
How to use this frosting
- Pipe onto cupcakes with a round or star tip
- Use as a cake filling for layer cakes
- Spread smoothly to frost sheet cakes
- Pair with vanilla, lemon, or strawberry cakes
Storage
- Store in an airtight container in the fridge up to 3 days
- Rewhip briefly before using if needed
- Best used cold or slightly chilled
Recipe variations
- Strawberry mascarpone frosting: replace cream cheese with mascarpone
- Strawberry buttercream: swap heavy cream for butter for a firmer texture
- Freeze-dried strawberry version: replace puree with strawberry powder
- Lemon strawberry frosting: add lemon zest and a little juice
This frosting is the one I use on my strawberry lemonade cupcakes, it’s a perfect match with lemon cake.
Recipe Questions
Can I use frozen strawberries?
Yes. Cook them longer to remove excess moisture before blending.
How do I make it thicker?
Use very cold ingredients and a well-reduced strawberry puree.
Can I make it ahead of time?
Yes. Make it up to 2–3 days ahead and store it chilled.
Can I freeze it?
Not recommended on its own. Freezing may affect texture once thawed.
More Cream Cheese Frostings
- Lemon cream cheese frosting
- Cream cheese frosting
- Oreo cream cheese frosting
- Cream cheese frosting for cinnamon rolls
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
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Strawberry Cream Cheese Frosting
- Total Time: 15 minutes
- Yield: 12 cupcakes
Description
Fluffy strawberry Philadelphia cream cheese frosting, smooth and firm, perfect for filling cakes or decorating cupcakes. This recipe makes enough to fill 2 layers of a 6-inch layer cake or frost about 12 cupcakes
Ingredients
- 200 g (7 oz) Philadelphia cream cheese
- 200 g (¾ cup) heavy cream full-fat and very cold
- 70 g (¾ cup) powdered sugar sifted
- 80–100 g (⅓ to ½ cup) strawberry puree
- 1 ½ tsp vanilla extract optional
- Red food coloring powder optional
Homemade Strawberry Puree
- 250 g fresh or frozen strawberries
- 20–30 g granulated sugar optional, only if strawberries are not sweet
Instructions
Strawberry Puree Preparation
- Cook the strawberries in a small saucepan over low heat until soft and most of the liquid has evaporated.
- Blend until smooth, then strain through a fine sieve to remove seeds.
- Let the puree cool completely in the fridge before using.
Strawberry cream cheese frosting
- Place all the ingredients in a large bowl: cold Philadelphia cream cheese, very cold heavy cream, sifted powdered sugar, cold strawberry puree, food coloring powder if using, and vanilla extract.
- Whip with an electric mixer on low speed or a stand mixer with a whisk attachment on medium-low speed for 2 to 3 minutes, until the frosting is smooth, thick, and holds its shape.
- Use immediately or cover with plastic wrap and refrigerate. Rewhip briefly before filling or decorating cakes and cupcakes.
Notes
Storage: Store in an airtight container in the fridge for up to 3 days. Rewhip briefly before use.
Tips:
- Use a well-reduced strawberry puree to avoid a loose frosting
- All ingredients must be very cold for the frosting to whip properly
- Start mixing on low speed to prevent splattering
- Add the strawberry puree gradually to control texture
- Chill the frosting 30 minutes if it feels too soft
- Prep Time: 15 minutes
- Category: frosting, filling
- Cuisine: American
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