In only 10 minutes, you can make a batch of this incredibly simple strawberry buttercream frosting using just 5 ingredients! 

It’s spring, and what better way to celebrate than with traditional strawberry frosting? This is an American buttercream recipe, which means it’s incredibly simple to create. It has the usual sweet, fluffy buttercream flavor and texture that most of us grew up with for birthday cakes and cupcakes, similar to this lemon buttercream recipe. This recipe, on the other hand, is brimming with strawberry flavor! 


Freeze-Dried Strawberries: 

These are fantastic since they add a fresh strawberry flavour to the icing all year. All you have to do is pulse them in a food processor until finely ground. They are available at most grocery stores and markets, including Trader Joe’s and Amazon. 

In this recipe, you can use either salted or unsalted butter. If you use unsalted butter, a bit of salt can be added to help lessen the sweetness. 


You can leave out the vanilla if you like, but it complements the strawberries and gives the frosting a strawberry-cream flavour. 


First and foremost, they are quite simple! They’re ready to add to the frosting after a quick pulse in a food processor. 

The concern with using fresh strawberries is the moisture content of the fruit, which will weigh down and even curdle the buttercream. To create a robust strawberry flavor with actual berries, simmer the fresh or frozen strawberries down into a thicker strawberry puree. Allow to cool completely before adding it to the frosting. That way, you won’t dilute it. This is especially true during the off-season, when the strawberries are less tasty. 

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But who has the time for that? Without all of the extra procedures, freeze-dried strawberries give the same strawberry flavor all year long. 

Allow the convenience of freeze-dried strawberries to do the work in this strawberry frosting recipe, and reserve your fresh strawberries for topping cakes and tarts, or other delicacies where they will shine, such as these chocolate coated strawberries or strawberry lemon blondies. 


Traditional American buttercream frosting is one of the simplest to create, and this strawberry version requires only a few simple steps: 

1. In a food processor, pulse the dried strawberries. 

2. Place the softened butter in the bowl of a standing mixer or a large mixing bowl fitted with a hand mixer. 3-4 minutes on medium to very high, or until the butter is very pale and golden. 

3. Add the powdered sugar and strawberries and mix for 30-60 seconds on low. Mixing on low ensures that the powdered sugar does not fall out and get all over the place. When the frosting has come together and looks crumbly, increase the speed to medium-high and mix for 3-4 minutes, or until light and fluffy. 

4. At this point, add the vanilla extract and check the consistency. In addition to the vanilla, you can add a tablespoon or two of milk or cream to make it thinner. Mix for another minute, or until everything is combined. That’s all! 


Make sure your butter is at room temperature or slightly colder. 

The ideal temperature is when you touch your finger on it and it makes a little impression. Beat the butter for 3-4 minutes before adding the sugar and strawberries, then again after adding the sugar. 

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The length of time spent mixing the frosting results in an extremely light and fluffy buttercream. If your powdered sugar is really stiff or firm, you may need to sift it to avoid lumps in your frosting. I don’t usually have to do this, but it’s something to keep in mind if your powdered sugar is old and has noticeable lumps that don’t break apart when pressed. 

If you wish to remove the seed from the freeze-dried strawberries, you can sift them. This is entirely optional (and, in my opinion, adds nothing more than an extra step). 

Turn the mixer to the slowest speed while adding the powdered sugar and strawberries so it doesn’t run out. You can also wrap a hand towel around the top of the bowel to protect it from spilling. 

Examine the consistency. If the strawberry frosting is excessively thick, a tablespoon or two of heavy cream or milk can be added. If it’s too thin, add a couple more teaspoons of powdered sugar. 

This recipe yields around 2.5 to 3 cups of frosting and may easily be doubled if necessary. 


This recipe, like other buttercream frostings, stores nicely in the fridge and freezer. 

It’s so simple to prepare that I almost always make it the day I’m going to use it, but I think the strawberry flavour develops a little more when you make it ahead of time. 

This strawberry frosting recipe can keep in the fridge for up to a week and in the freezer for up to 3 months. To prevent the butter from absorbing flavors from your fridge or freezer, store it in an airtight container in the fridge and in a freezer bag in the freezer. 

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Allow to thaw in the refrigerator if frozen. Then, take the frosting out of the fridge to soften. Some people swirl the frosting before using it, but I prefer to remix it with a mixer to make it light and fluffy again.


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