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Why You’ll Love This Recipe
I’ve got a confession: I used to settle for store-bought frosting because it was quick and easy. But once, during a summer baking marathon with my daughter, I decided to try making strawberry buttercream from scratch using real strawberries—and I haven’t looked back since. That one batch changed everything. It was creamy, fruity, and honestly felt like sunshine in frosting form.
Store-bought frosting? It’s okay in a pinch, but it often tastes like chemicals wrapped in sugar. If you’re ever stuck with it, check out my Store-bought Buttercream Frosting Hacks—they’re lifesavers. Still, nothing beats the taste (or pride) of homemade.
What I love most about this recipe is that you don’t need anything fancy. Just a handful of fresh strawberries, a few pantry staples, and a little bit of time. The result? A silky-smooth, naturally flavored frosting that’s perfect for topping my Unicorn Chocolate Cupcakes, Vanilla Mermaid Cupcakes, and Easter Bunny Cupcakes. You can even experiment with this alongside my Raspberry Buttercream Frosting or go wild with Unicorn Rainbow Buttercream Frosting.
If you’re diving into the world of cupcake decorating, don’t skip my guide on Cupcake Tools and Equipment—it’s packed with the basics you’ll actually use.
Watch how I make this recipe
Tools That Make It Easier
Here’s what I use when I make this strawberry buttercream frosting at home—and trust me, these are my go-to tools every single time. Over the years, I’ve found that sticking with reliable equipment makes the process smoother and a lot more fun:
What You’ll Need From Your Pantry
Just four ingredients—yes, really! That’s all you need to whip up this fresh, fruity frosting. No stabilizers, no weird flavorings, just a few basic ingredients you probably already have in your kitchen. It still amazes me every time how something so simple can taste so rich and bright. Here’s what you’ll need:
- 1 cup butter –room temperature
- 3 ½ cups powdered sugar
- 2 tsp vanilla extract
- 1 ½ cup fresh strawberries -stems removed and thinly sliced
Tip: Need help keeping strawberries fresh? Head over to How to Keep Strawberries Fresh.
Before You Start: My Quick Tip
- Use ripe strawberries—they’re key to big flavor.
- If your strawberries are extra juicy, reduce the puree by simmering it gently for 8–10 minutes. Let it cool completely before adding to the frosting.
- Chill your mixing bowl and beaters on a hot day to help the buttercream stay firm.
- Add the strawberry puree gradually! It’s tempting to dump it all in, but that’s a fast track to soupy frosting.
- Too runny? Don’t panic. Add more powdered sugar, 1 tablespoon at a time, until it stiffens.
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Let’s Make It Together
- Measure all your ingredients.
- Slice and dice the strawberries (you’ll need 1 ½ cups).
- Blend them into a puree. Scrape the sides as needed so it’s totally smooth.
- Optional but recommended: simmer the puree in a small saucepan over low heat for 8–10 minutes to reduce moisture. Cool before using.
- In a large bowl with a stand mixer, beat the butter until smooth and fluffy.
- Add powdered sugar and vanilla. Mix until fully combined.
- Slowly mix in the strawberry puree a little at a time. Don’t rush it!
- If it gets too thin, add more powdered sugar.
- You might not use all of the puree.
- Keep mixing until the frosting forms stiff peaks.
- Transfer to a piping bag and decorate away!
Fixing Watery Strawberry Frosting
I’ve had batches turn too soft—especially when I added the puree too fast. Here’s what I do:
- Stir in more powdered sugar, 1 tablespoon at a time.
- Simmer the puree before adding it to remove extra moisture.
And yes, I’ve saved a soupy frosting more than once with this trick!
Cut, Serve, and Store It Like a Pro
Storing the Frosting
Here’s how I usually store my strawberry buttercream (and a few tips I’ve learned the hard way!):
- I pop mine into an airtight container or a ziploc bag, and I always label the date with a Sharpie. Trust me, it’s easy to forget how long it’s been sitting in the fridge.
- It keeps well in the fridge for up to a week.
- If I make a big batch ahead of time, I freeze the extra. Just let it thaw overnight in the fridge before using—it pipes beautifully after a quick whip!
Extra strawberry puree? Oh yes, I always end up with some.
- I store the leftover puree in a small jar in the fridge for up to 5 days.
- Or I freeze it in ice cube trays—once solid, I toss the cubes into a labeled ziploc bag.
- They’re perfect to blend into smoothies or stir into oatmeal for a quick strawberry boost. Even my daughter loves them in lemonade!
Serving Ideas
This frosting is a total game changer for just about everything:
- Cupcakes – frosts 12 generously. I love using this on my Lemon Cupcakes or Red Velvet Cupcakes for that fruity punch.
- Cakes – perfect for lemon, vanilla, or chocolate. I’ve even used it on my Lemon Bundt Cake as a surprise layer inside.
- Cookie sandwiches – use it between two soft chocolate cookies for a next-level treat.
- Sugar cookies – skip the royal icing and pipe on this fruity swirl instead.
- Dip – my kids love dipping strawberries and shortbread cookies right into the leftover frosting.
Want to branch out? Try some of my other favorites:
- Easy Vanilla Cake Glaze
- Marshmallow Meringue Frosting
- Homemade Whipped Cream
- Easy Chocolate Cake Glaze
More Recipes You’ll Love
If this strawberry buttercream made you smile, you’ll love these too:
- Lemon Bundt Cake
- Chocolate Cupcakes with Chocolate Frosting
- Red Velvet Cupcakes with White Chocolate Ganache
- Lemon Cranberry Bundt Cake with Sugared Cranberries
Strawberry Buttercream Frosting
Ingredients
- 1 cup butter room temperature
- 3 ½ cups powdered sugar
- 2 tsp vanilla extract
- 1 ½ cup fresh strawberries stems removed and sliced
Instructions
- Gather all of your ingredients first. Having everything ready makes the process smooth and mess-free.
- Slice the strawberries thin and dice them up—make sure you measure out 1 ½ cups.
- Toss the strawberries into a blender and puree until completely smooth. Scrape the sides down with a spatula if needed to avoid any chunks.If the strawberries seem really juicy, pour the puree into a saucepan and simmer over low heat for 8–10 minutes. Let it cool completely before using.
- Add the room temperature butter to your mixer bowl and beat until it's super smooth and creamy.
- Mix in the powdered sugar and vanilla extract. Let the mixer run until everything’s fully combined.
- Slowly pour in the strawberry puree, a little at a time, mixing in between each addition.Stop and check the texture often—if it’s getting thin, pause and add a bit more powdered sugar.You may not need all the puree, so don’t dump it all in at once.
- Crank the mixer to high and whip for 8–10 minutes until you get those lovely stiff peaks.
- Transfer the finished frosting into a piping bag, seal it with a tie, and decorate as you please!
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Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
This recipe is not it. Because of the water that strawberries retain, the water and butter do not mix together. It looks like red spoiled milk that is way too runny no matter how much powdered sugar I add. And no matter how much strawberry I add, the strawberry taste doesn’t come through at all. I made a double batch and have to throw the whole thing away and find a new recipe. More than likely one that calls for a strawberry reduction instead of a purée so the water cooks out.
Oh no, I’m really sorry to hear that the recipe didn’t turn out as expected! It sounds like the moisture content in the strawberries might have been higher than anticipated, which can definitely impact the consistency and flavor. Your feedback is super valuable, and I appreciate you taking the time to share your experience. A strawberry reduction is a fantastic idea to intensify the flavor without adding extra water. I’ll be sure to experiment with that technique and update the recipe for better results. Thank you for giving the recipe a try, and I hope your next baking adventure turns out wonderfully!
Starting with (1/2)c of puree split my batch immediately. I remade the batch using only (1/4)c strawberries and that was plenty.
Thanks for sharing, Whitney! That’s a great tip—starting with just 1/4 cup of puree sounds like the perfect adjustment. Strawberries can be tricky, especially with how much moisture they bring. I’ll keep this in mind next time and may even mention it in the recipe notes! Appreciate you testing and reporting back 🍓💕