Strawberry Buttercream Frosting

Delicious and sweet bakery-style frosting with fresh strawberry flavor. Texture and consistency are smooth and fluffy, perfect for using as a decorative frosting or filling. This recipe is made with strawberry sauce (instead of dried strawberries) which adds true flavor and gives a natural pink hue.

I’ve been attempting to make buttercream frosting with strawberry flavor for a couple years now. I tried freeze-dried strawberries pulverized into the powdered sugar and it did not have as much flavor as I wanted. I tried crushed fresh strawberries and they did not keep color well. I just wasn’t getting homemade strawberry frosting I wanted.

I made strawberry sauce a month ago and had leftovers so I filled a chocolate cake and I thought I would try to mix it into buttercream. It worked so well!

Cupcakes decorated with strawberry buttercream and fresh strawberries

Exactly the strawberry buttercream flavor I’d been looking for– tastes just like the kind from a store shelf but made at home!

How to Make this Strawberry Frosting Recipe:

You’ll need fresh strawberry sauce, sifted powdered sugar, shortening (or a blend of shortening and butter), and a little water (or cream, if you prefer)

Step by step photos of how to make strawberry buttercream
  • Sifting the powdered sugar ensures smoother frosting and consistency. It’s a little extra work but using a flour sifter or a fine mesh sieve doesn’t take too long. Push the clumps through to break them up.
  • Beating the shortening (or butter/shortening) before making the frosting gets the base as creamy as possible
Steps for making strawberry buttercream frosting
  • Combining the frosting ingredients on the lowest speed (“stir” on a Kitchenaid stand mixer) helps avoid a powder cloud
  • Beat on medium-high speed to thoroughly combine, add volume, and reach desired consistency.
Strawberry Buttercream Frosting in a bowl

Ways to Use Strawberry Buttercream:

Storing Strawberry Buttercream Frosting:

  • This recipe is good in the fridge for up to 2 weeks (in an airtight container)
  • Or freeze for up to 3 months. Store in a freezer container such as a glass or plastic tub. Lay a piece of parchment directly on the frosting before putting on the lid to keep air out.
  • Let frosting come to room temperature before using

This strawberry cake frosting is room temperature stable for several days thanks to sugar content and the syrup in the fruit sauce. Most desserts are still best within 3 days.

Strawberry Buttercream decorated cupcakes

Strawberry Buttercream Frosting

Delicious and sweet bakery-style frosting with fresh strawberry flavor. Texture and consistency are smooth and fluffy, perfect for using as a decorative frosting or filling. Strawberry sauce adds true flavor and gives a natural pink hue. Recipe makes ~ 3 cups of frosting. Vegan (with shortening only).
0 from 0 votes
Prep Time 10 mins
Total Time 10 mins
Course Dessert, Frosting/Icing
Cuisine American
Servings 18
Calories 209 kcal

Ingredients
  

  • 4 to 5 cups powdered sugar, sifted
  • 1 cup vegetable shortening or 1/2 cup shortening and 1/2 cup softened unsalted butter
  • 6 tbsp strawberry sauce recipe follows
  • 2 tbsp water, as needed
  • salt, as needed

Instructions
 

  • In a stand mixer fitted with the paddle attachment, beat shortening on medium speed until light and fluffy, about 2 minutes*. Add in 4 cups of the powdered sugar, the strawberry sauce, and a little salt (up to 1/4 tsp). *If using butter, cream for 3 to 4 minutes, until mixture is almost white.
  • On the lowest speed, beat mixture until just combined then turn speed to medium-high and beat for 3 minutes longer, until smooth and creamy. Scrape sides of bowl and add in additional powdered sugar and/or water if needed to desired consistency.
  • Use to frost or fill desserts. Store leftover frosting in the fridge for up to 2 weeks or freeze for up to 3 months. If stored: let stand 1 hour at room temperature before piping or let thaw overnight in fridge from frozen.

Notes

This amount of frosting should cover 18-24 cupcakes or an 8-inch layer cake. To generously frost (extra swirls, high tops): make 1.5-2x this amount.
We make most of our buttercreams with shortening only but if you prefer the flavor and texture of real butter: replace half of the shortening with butter in the recipe. Butter should be softened for 45-60 minutes before using. Shortening ensures the frosting stays put when decorated but butter offers a less oily mouthfeel.
To Make Strawberry Sauce:
  • Combine 2 cups sliced strawberries (fresh or frozen) with 1 cup water and 1/3 cup sugar in a saucepan. Bring to a boil.
  • Once boiling, stir often until thickened and reduced. Strawberries should soften and fall apart and syrup will turn deep red. Remove from heat. Mixture will thicken a little more as it cools. Store sealed in the fridge for 1-2 weeks.
  • For strawberry buttercream frosting, strawberry sauce should be cooled completely before use.

Nutrition

Calories: 209kcalCarbohydrates: 27.8gFat: 11.4gSaturated Fat: 3.5gPotassium: 7mgSugar: 27gVitamin A: 0.55IUVitamin C: 2.7mgCalcium: 0.6mg
Keyword Homemade Strawberry Buttercream, Strawberry Frosting, Strawberry Frosting Recipe
Tried this recipe?Let us know how it was!
Strawberry Buttercream frosted cupcakes

National Strawberry Day is Saturday, Feb. 27 so we will be celebrating with cake covered in this strawberry buttercream. Next time you need a good fruit frosting, give this a try and let me know what you think!



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