Strawberry Frosting

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This strawberry frosting is flavored with freeze-dried strawberries which give it so much strawberry flavor and a beautiful pink color! Ready in just about 5 minutes, it’s perfect for topping your cakes, cupcakes, cookies, and so much more!
A closeup of swooshes of creamy strawberry frosting that has topped a cake and fills the whole frame.
A closeup of swooshes of creamy strawberry frosting that has topped a cake and fills the whole frame.

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:

  • It’s quick. This recipe can be ready in just under 5 minutes with an electric hand mixer!
  • It’s simple. Just 6 easy ingredients are needed to make this buttercream recipe. 
  • It’s beautiful. The pink color with deep pink flecks is so pretty. It’s naturally colored with the freeze-dried strawberries. No food dye needed!

Ingredients

Overhead view of ingredients in bowls to make strawberry frosting with text overlays over each ingredient.

Ingredient Notes

  • 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.

Step-by-Step Instructions

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.

A food processor with freeze-dried strawberries in it that have been pulverized to a powder.
Place the freeze-dried strawberries in a food processor. Process until finely ground.
Powdered freeze-dried strawberries and butter in the bowl of a stand mixer.
Add the softened butter and the prepared strawberry powder to a large mixing bowl.
Creamed butter and freeze-dried strawberries in the bowl of a stand mixer.
Beat until the butter is creamy and combined thoroughly with the freeze-dried strawberries. Scrape down the sides of the bowls as needed.
Creamed butter and freeze-dried strawberries topped with vanilla extract in the bowl of a stand mixer.
Add the vanilla extract and salt. Mix until combined.
Creamed butter and freeze-dried strawberries topped with powdered sugar in the bowl of a stand mixer.
Add the powdered sugar gradually, mixing in between each addition.
Mixed strawberry buttercream topped with whole milk before mixing in the bowl of a stand mixer.
Add the whole milk to the frosting.
Creamy strawberry frosting that has been mixed in the bowl of a stand mixer.
Mix until smooth and creamy.
Strawberry frosting in the process of being piped on top of a chocolate cupcake.
Frost your cake, cupcakes, or cookies as desired.

Recipe FAQs

How do you thicken strawberry frosting?

If your strawberry frosting is too thin, you can thicken it by adding more powdered sugar to it. 

How do you make your strawberry frosting easier to pipe or frost a cake with?

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. 

Can strawberry frosting be made dairy-free or vegan?

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

  • If you don’t have a food processor, you can place the freeze-dried strawberries in a bag and roll back and forth with a rolling pin until it is finely crushed into a powder. You don’t need it completely smooth, as some chunks of strawberries in the frosting are okay.
  • Make sure that your butter is softened before you add it to the mixing bowl. Otherwise, it will be hard to combine with the rest of the ingredients. 
  • Add the powdered sugar gradually so it’s easier to mix in with the butter and strawberry mixture. This will also help prevent powdered sugar from exploding all over your kitchen.
A close up of piped and frosted strawberry buttercream on a cake topped with fresh strawberry havles.

Serving Suggestions

This strawberry buttercream recipe is great when served on my gluten-free strawberry cake. They are the perfect pairing!

You can also use this strawberry frosting on my gluten-free chocolate cake for a chocolate strawberry cake. Serve with a drizzle of my strawberry coulis for extra strawberry flavor.

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.

A closeup of swooshes of creamy strawberry frosting that has topped a cake and fills the whole frame.

Strawberry Frosting

This strawberry frosting is flavored with freeze-dried strawberries which give it so much strawberry flavor and a beautiful pink color! Ready in just about 5 minutes, it’s perfect for topping your cakes, cupcakes, cookies, and so much more!
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Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 12 servings
Calories: 370kcal
Author: Megan

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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. 

Nutrition

Calories: 370kcal | Carbohydrates: 58g | Protein: 0.2g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 52mg | Potassium: 272mg | Fiber: 2g | Sugar: 53g | Vitamin A: 477IU | Vitamin C: 241mg | Calcium: 12mg | Iron: 4mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!

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