Strawberry Buttercream Frosting

Fresh, frozen, or freeze-dried, all strawberries shine in Strawberry Buttercream Frosting.

Unless you’ve been living under a rock (which, I confess, sometimes I feel like I am), you know that with the “Barbie” movie has come all things pink, so Strawberry Buttercream Frosting is having its moment. I usually associate strawberries with the beginning of summer but since this recipe calls for fresh OR frozen OR freeze-dried strawberries, we can enjoy this bright summery flavor all year round. The pureed fresh or frozen berries, which you may be tempted to drink on its own–I usually have a tiny sip or two–are gently beaten into the traditional buttercream mixture; if you’re using the freeze-dried berries, you’ll grind them into a fine powder and then incorporate them. Either way, within minutes, you’ll have a perfectly pink, fruity, and sweet confection for frosting your cakes or cupcakes.

The strawberry is a mighty complicated fruit. What we think of as its seeds, on the berry’s outside, aren’t really seeds at all; they’re actually called achenes and they are the fruit and inside each achene is the seed. What? Too much science for me! But whatever they are, we still call them seeds and some people don’t like seeds in their desserts so if you are one of those people, strain the strawberry puree through a fine mesh sieve before mixing it into the buttercream. With or without “seeds,” this frosting brings a creamy burst of strawberry flavor that pairs with all kinds of cake.

Ingredients

4 oz fresh or frozen strawberries quartered (or 1 cup freeze-dried strawberries)
1 cup unsalted butter softened to room temperature
4 cups powdered sugar sifted
1 teaspoon pure vanilla extract (optional)
1 teaspoon salt
2-4 tablespoons heavy cream or milk (use only if opting for freeze-dried strawberries)

How to Make Strawberry Buttercream Frosting

Step 1: Prepare: If using fresh or frozen strawberries, puree them in a blender until smooth. For a seedless frosting, strain the puree through a fine-mesh. You should have about 1/2 cup of puree. If using freeze-dried strawberries, grind them into a fine powder using a food processor. No need to strain.

Step 2: In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 2 minutes. The butter needs to be soft but not melty.

Step 3: Incorporate Dry Ingredients: Gradually add the powdered sugar, 1 cup at a time, beating on low speed after each addition. This will help prevent a powdered sugar snowstorm in your kitchen. Once all the sugar is incorporated, add the salt and vanilla extract (if using), and beat on medium speed until fully combined.

Step 4: Add the Strawberry Flavor: For fresh or frozen strawberry puree, beat in the puree on low speed until just combined. If the frosting is too thin, you can add a bit more powdered sugar. For freeze-dried strawberry powder, mix in the strawberry powder until evenly distributed. If the frosting is too thick, add heavy cream or milk, one tablespoon at a time.

Step 5: Final Touches: Increase the mixer speed to high and whip the frosting for an additional 2-3 minutes until light and fluffy. This will incorporate air into the frosting.

Top Tips For a Perfect Strawberry Buttercream Frosting

If you’re using fresh fruit, be sure to pick ripe berries for this Strawberry Buttercream
Although we think of lemons as sour–and we’re right: they are!–adding a bit of lemon juice at the end of the process deepens the strawberry fruit flavor
Make sure your butter is softened and at room temperature
In this recipe, the vanilla is optional but I highly recommend it as it brings an additional layer of richness to the strawberry taste

FAQs

If you can use freeze-dried strawberries in this recipe, can you use other kinds of freeze-dried fruits?

Absolutely! Freeze-dried raspberries and blueberries both work great (though remember to grind any freeze-dried fruit you use into a powder before incorporating it into the buttercream). I think it’s worth trying other types of freeze-dried fruits you might enjoy, like mango or banana…or maybe even mix two together (strawberry-banana is a delicious combination)

Can you substitute vegan butter in a traditional buttercream recipe?

Yes, you can! Same measurement in this recipe, too (1 cup). There are lots of vegan butters out there, but only the really firm ones will work in a buttercream.

What is best for this recipe, fresh, frozen, or freeze-dried fruit?

Honestly, I don’t think it matters. All three provide bright strawberry flavor and sparkling pink color. If you taste your buttercream and think there isn’t enough flavor, you can always add a drop or two of pure strawberry extract.

Serving Suggestions

Strawberry Buttercream Frosting is perfect for Strawberry Cake, Chocolate Cake, or Vanilla Cake, but what about in place of whipped cream on Strawberry Short Cake? Yum! There are all sorts of other things you can do with this versatile recipe. It makes a great topping for cookies (I’m thinking heart-shaped sugar cookies for Valentine’s Day), or a filling for cookie sandwiches. You can also enhance this frosting by adding some chopped up strawberries–they will bring even more vibrant color and flavor, plus a more complex texture.

We all love chocolate-covered strawberries, but what about strawberry buttercream-covered strawberries? Use the back of a spoon to spread the buttercream evenly around each strawberry for a decadent treat.

How to Store Strawberry Buttercream Frosting

Strawberry Buttercream Frosting can be stored in an airtight container in the refrigerator for up to a week. Bring it to room temperature and then stir when you’re ready to use.

You can also freeze this Strawberry Buttercream, again in an airtight container, for up to 3 months. Thaw it overnight in the refrigerator and then stir it back to its creamy consistency.