Why This Recipe Works
This easy-to-make homemade strawberry frosting recipe uses freeze-dried strawberries and is full of strawberry flavor. Creamy, fruity, and delicious, this strawberry buttercream recipe is quick and easy using just a handful of basic ingredients.
I love to use freeze-dried strawberries in my strawberry buttercream recipe because they holds up better than when I use real strawberries. Plus, freeze-dried strawberries are packed with strawberry flavor so you don’t have to worry about bland or off-season strawberries ruining your frosting.
You will have fresh strawberry flavor without the need for a strawberry reduction, artificial strawberry flavorings, strawberry jam, or strawberry puree.
This frosting recipe is perfect for icing and decorating your favorite sheet cake, layer cakes, cookies, cupcakes, macarons, whoopie pies, and so much more! It’s super versatile!
You’ll love this recipe because:
- freeze-dried strawberries – For best results, use freeze-dried strawberries. Do not use strawberries that have been dehydrated and have a gummy texture. You want crispy freeze-dried strawberries. You can find them in your local grocery store in the dried fruit aisle with other freeze-dried and dehydrated berries.
- unsalted butter – Use unsalted butter rather than salted butter. I like to be able to control the amount of salt I add to a recipe rather than use salted butter, which may contain different amounts of salt depending on the brand.
- vanilla extract – Use pure vanilla extract. If you prefer, you can use vanilla beans or vanilla paste but you will see the vanilla bean specks in the frosting.
- whole milk – Whole milk will help make the frosting creamy and smooth. You can also use 2% milk, but the fat content of the whole milk will help make the frosting creamy.
Freeze-dried strawberries are slices of fresh strawberries that have been freeze-dried and about 99% of their moisture has been removed. They’re crispy and have an intense strawberry flavor, making them perfect for using in frosting without watering it down.
This fresh strawberry frosting recipe is incredibly easy to make with the help of a food processor and an electric mixer. It can be ready in just about 5 minutes. Follow the easy steps below with matching photos to help you make this recipe perfectly every time.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
If your strawberry frosting is too thin, you can thicken it by adding more powdered sugar to it.
If your strawberry buttercream is too thick, which can make it difficult to frost a cake with, add more milk by the ½ tablespoon until it has reached the right consistency.
Yes, use a 50/50 mix of vegan butter and shortening for a dairy-free and vegan strawberry frosting. Substitute the whole milk with almond milk, or another non-dairy milk alternative.
Hints & Tips
This strawberry buttercream recipe is great when served on my gluten-free strawberry cake. They are the perfect pairing!
Sandwich two of my gluten-free chocolate chip cookies with some strawberry frosting for a cookie sandwich.
Frost the top of my gluten-free chocolate chip cookie bars with this frosting for a fruity topping.
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
- 1 cup freeze-dried strawberries (22g)
- 1 cup unsalted butter (softened (226g))
- 4 cups powdered sugar (480g)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons whole milk
- Add the freeze-dried strawberries to a food processor. Process until finely ground. Set aside.
- Add the softened butter to a large mixing bowl.
- Using an electric mixer, beat the butter until smooth.
- Add the finely ground freeze-dried strawberries to the butter and mix until combined.
- Add the vanilla extract and salt and mix until combined.
- Gradually add in the powdered sugar, about ½ cup at a time, mixing in between. Be sure to scrape down the sides and bottom of the bowl to ensure it is all mixed in.
- Add the milk and mix until it is a pipeable consistency. You don’t want the buttercream to be too stiff because it will be difficult to spread on the cake, but also not too loose that it will slide around on the cake. Add more milk if needed.
- Frost your cake, cupcakes, or cookies as desired.
- This frosting recipe will frost 12 cupcakes with a 1M piping tip similar to the photo of the chocolate cake in this post. It will also frost a 2-layer 8-inch cake.
- Add more milk if your frosting is too thick. Add more powdered sugar if your frosting is too loose. Keep in mind that you don’t want the frosting too thick for piping or frosting as it can be difficult.
- To make this recipe dairy-free or vegan, you can substitute the regular butter for a 50/50 mix of vegan butter and shortening. You can also substitute the whole milk with almond milk, soy milk, or another non-dairy milk.
- Store leftover frosting in an airtight container in the refrigerator for up to 3 days. For longer storage, you can refrigerate or freeze the frosting. Let it come to room temperature before using to frost a dessert.