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Strawberry Buttercream Frosting

Strawberry buttercream frosting made with fresh strawberries is so easy to make! It has a lovely light strawberry flavor and is a natural soft pink color.

It’s best to make this frosting when strawberries are in season, but you can make it year round. It looks wonderful on Valentine’s Day desserts.

Strawberry Buttercream Frosting

While I enjoy strawberry cream cheese frosting and strawberry whipped cream frosting, strawberry buttercream frosting is the best strawberry frosting when you want a frosting for more intricate cake or cupcake decorations. Like other buttercream frostings, it holds its shape really well.

Plus, strawberry buttercream tastes divine. I love the fresh strawberries throughout the frosting. 

a cupcake frosted with strawberry buttercream frosting and topped with a strawberry

What Are the Ingredients in Strawberry Buttercream Frosting?


Strawberry buttercream frosting starts with butter. Always use unsalted butter. You can add salt later in the amount perfect for your palate.

Butter in the bowl of a stand mixer fitted with the paddle attachementThe butter must be at room temperature. You should be able to lightly press into it with your finger and leave an indentation. It’s too soft if the butter smooshes completely down when you press it.

Tip: You can bring butter to room temperature by microwaving it. Microwave the butter for five seconds at a time until it reaches room temperature.

Strawberry Puree

To make strawberry puree, wash and remove the tops from fresh strawberries. Place them in a food processor or blender.

whole strawberries in mini food processor

I find that my mini food processor is perfect for this task.

Process the strawberries until you have a thick, seedy liquid.

Liquefied strawberries in a food processor


measuring spoon with salt over stand mixer with strawberry frosting

Adding salt to frosting helps to bring out the other flavors. I always add salt to buttercream frosting.

Powdered Sugar

Adding powdered sugar to strawberry frosting

Powdered sugar is necessary to make buttercream frosting stiff enough to pipe. It also is what makes the frosting sweet.

Use the powdered sugar quantity that I give in the recipe as a guideline. You can add more to make the frosting stiffer or less if you want it to be looser.

If your powdered sugar has hard clumps in it (which can happen over time from moisture), be sure to sift it before adding it to the recipe.

Tip: Powdered sugar and confectioners’ sugar are the same thing. There is no difference.

Can You Use Frozen Strawberries in Strawberry Frosting?

You can use frozen strawberries to make strawberry buttercream, but it will require some extra steps.

First, defrost the strawberries by leaving them in the refrigerator for at least four hours.

You’ll see that the defrosted strawberries have much more liquid than fresh strawberries.

defrosted frozen strawberries in a glass bowl with lots of strawberry juiceBefore food processing the strawberries, use a sieve to strain off all of the extra liquid. If you skip this step, your buttercream frosting will be way too wet!

strawberry juice being strained off of strawberries using a sieve

How to Make Strawberry Frosting

Beat butter for about three minutes at high speed in a stand mixer fitted with a paddle attachment. This incorporates air into the frosting. If you don’t beat the frosting for long enough, it will be very dense.

Tip: You can also use a hand-held electric mixer. I do not recommend making buttercream frosting by hand. Unless you have incredible arm strength, your arms will tire out way before the butter is whipped enough.

Whipped butter in the bowl of a stand mixerMix in strawberry puree and salt.

Adding strawberry puree to strawberry buttercream frostingAdd the powdered sugar.

Tip: When adding powdered sugar, always start the mixer on low speed and work your way up to high speed. If you start on high speed, the powdered sugar will blow out of the mixer and all over your work surface.

Adding powdered sugar to strawberry buttercream frosting

Does Strawberry Buttercream Frosting Need to Be Refrigerated?

You can leave buttercream out on the counter for up to three days.

Tip: If you aren’t going to be using it right away, store it in an air-tight container and keep it in the refrigerator for up to a week or in the freezer for up to a month. Bring frozen frosting back to room temperature by first putting it in the refrigerator overnight and then leaving it on the counter for a few hours. You will also need to re-whip it before use.

Recipes That Go Well With Strawberry Frosting

One strawberry cupcake with strawberry buttercream frosting

  • You can never go wrong with using this a cupcake frosting! Try switching up the frosting on the ultimate chocolate cupcakes or the ultimate vanilla cupcakes by using strawberry instead. These cupcakes have both been EXTENSIVELY tested and you’ll see when you read the comments that hundreds of people have raved about them.
  • You might also love this on strawberry cupcakes for a double dose of strawberry.
  • This frosting would also be amazing on devil’s food cake.
  • Strawberry frosting also goes well with any strawberry cake!

Best Tips for Making Strawberry Buttercream Frosting

  • Be sure to beat the butter for at least three minutes so it is light and fluffy.
  • Use less ripe strawberries. Riper strawberries tend to be more moist and could end up making the frosting too wet.
  • Add the powdered sugar a little bit at a time and always start mixing it in on low speed to keep it from making a mess in your kitchen.

If You Like This Frosting, You Might Also Like…

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Strawberry Buttercream frosting on a cupcake with a strawberry on top
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4.34 from 27 votes

Strawberry Frosting

Strawberry buttercream frosting is made with fresh strawberries! It has a lovely light strawberry flavor and it is a natural soft pink color.
Course Dessert
Cuisine American
Keyword strawberry buttercream, strawberry buttercream frosting
Prep Time 10 minutes
Total Time 10 minutes
Servings 12
Calories 214kcal
Author Stef


  • 1 cup unsalted butter room temperature
  • 1/4 cup strawberry puree about 5 large strawberries food processed until they are a thick, seedy liquid
  • 1/2 teaspoon salt
  • 2 cups powdered sugar


  • Beat butter for three minutes (or until light and fluffy) in the bowl of a stand mixer fitted with the paddle attachment.
  • Mix in strawberry puree and salt.
  • Mix in powdered sugar a little bit at a time.
  • Spread or pipe on cupcakes, cakes, or cookies.


This recipe yields about two cups of frosting. This should be enough to frost twelve cupcakes. Double the recipe to frost a two layer eight-inch cake.
  • Be sure to beat the butter for at least three minutes so it is light and fluffy.
  • Use less ripe strawberries. Riper strawberries tend to be more moist and could end up making the frosting too wet.
  • Add the powdered sugar a little bit at a time and always start on low speed to keep it from making a mess in your kitchen.
  • If your strawberries were frozen, be sure to defrost them and drain off any excess liquid before using them.


Nutrition Facts
Strawberry Frosting
Amount Per Serving
Calories 214 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g45%
Cholesterol 40mg13%
Sodium 99mg4%
Potassium 11mg0%
Carbohydrates 20g7%
Sugar 19g21%
Vitamin A 475IU10%
Vitamin C 2.8mg3%
Calcium 5mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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Strawberry Buttercream Frosting
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