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Strawberry frosting swirled inside a glass jar on top of a pink napkin with a piping bag and freeze-dried stawberries next to it

Strawberry Frosting

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  • Author: Julianne Dell
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4-5 cups, enough for 24 cupcakes
  • Category: Frosting
  • Method: No-bake
  • Cuisine: American


The best Strawberry Frosting recipe bursting with sweet berry flavor! This easy homemade buttercream is soft, creamy, and perfect for piping onto summer desserts.


  • 1 oz bag of freeze-dried strawberries
  • 1 1/2 cups (339g) unsalted butter, cold
  • 6 cups (780 g) powdered sugar
  • 23 tablespoons strawberry jam (optional, see notes)
  • 2 teaspoons (10ml) pure vanilla extract
  • 2 tablespoons (30ml) heavy cream or milk
  • Pinch of salt


  1. Pulse the freeze-dried strawberries in a food processor to a fine powder. Sift the powder through a fine mesh sieve to remove any larger granules.
  2. Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, and beating until the butter looks light in color.
  3. Add 2 cups of powdered sugar and the vanilla extract and mix on low speed until incorporated, then increase the speed to high, and beat for approximately 60 seconds or until well combined.
  4. Next, add the freeze-dried strawberries, 2 cups of powdered sugar, and the heavy cream and beat on low speed until incorporated, then increase speed to high and beat for 3 minutes. Then add 2 tablespoons of strawberry preserves, mixing to combine.
  5. Add the remaining 2 cups of powdered sugar and salt. Beat on low until the ingredients start to mix together. Increase speed to high and beat for another 2-3 minutes until it reaches desired consistency.


  • Strawberry preserves: Adding strawberry jam enhances the strawberry flavor. I recommend starting with 2 tablespoons and then adjusting to taste. Adding too much will thin out the frosting, and you may need to add additional powdered sugar. If you don’t have any jam on hand, the frosting will still turn out fine without it.
  • Strawberry gelatin: If you can’t find freeze-dried strawberries, then Strawberry Jell-O is the next best alternative. 
  • Strawberry extract: If you have it on hand, you can use this instead of vanilla, but I prefer vanilla 
  • Storing: Store your strawberry buttercream frosting in an airtight container. If you’re using your frosting within 24 hours, you can keep it at room temperature. Otherwise, it’s best to refrigerate it until you’re ready to use it. Bring to room temperature and rewhip before using. 
  • Freezing: Once prepared (or if you have any leftovers), it can also be frozen in a freezer-safe bag or container. If using a bag, press out any excess air and seal tight. Bring to room temperature and rewhip before using. 


  • Serving Size: 1/4 cup
  • Calories: 308
  • Sugar: 41.2 g
  • Sodium: 4.1 mg
  • Fat: 15.7 g
  • Carbohydrates: 42.9 g
  • Fiber: 0.3 g
  • Protein: 0.3 g
  • Cholesterol: 41.6 mg