Fresh strawberries are one of my favorite fruits and this frosting is absolutely bursting with strawberry flavor. I crammed almost a full pound of fresh berries into this fresh Strawberry Frosting and you can taste the berries in every bite.
Sweet, but not too sweet, and versatile for all sorts of cakes and decorating purposes. The frosting thickens nicely for a pipeable frosting and it thins out beautifully for a strawberry icing that can be poured over a cake.
Strawberry Icing
Truth told, I made a few different batches of the icing, just to get it right, you know. It was torture to eat graham crackers covered in that frosting several times last week and it’s probably a good thing the frosting is gone now!
But for future reference, this frosting is pretty amazing on crackers anytime you don’t feel like baking a cake. (It’s also irresistible right off the spoon. Just saying.)
When the baby of the family turns four, it’s a pretty big deal. And when his cousin turns five and chooses to share a birthday party with him, it’s an even bigger deal. (It’s hard to believe those cousins are turning 11 and 12 this week!)
Strawberry Frosting
The cake requested was “super-extra-strawberry-cake-with-lots-of-strawberries-on-top.” If you say it fast enough and with enough excitement, you just might grasp how excited he was to choose his cake this year.
I’m happy to say that the cake was a huge hit and everyone raved over both the cake and the frosting! (Click HERE for the best Gluten Free White Cake recipe to go with this frosting!)
We’ve also topped the Crazy Cake with Strawberry Frosting. And it’s delicious over these Sugar Cookie Bars.
For a variation, this works beautifully as Blueberry Frosting too!
Updated to add: We’ve been making this frosting for every possible occasion for seven years now. “Cake with the strawberry frosting” is the special request for most birthdays and no one can resist a spoonful of this Fresh Strawberry Frosting when we make it.
The frosting is so easy to make, it just might be your new favorite in record time.
For a laugh, scroll down to the bottom of the post and watch the outtake clip from behind the scenes in our kitchen yesterday. There’s nothing funnier than a 7-year-old’s opinion on cake decorating.
How To Make Strawberry Frosting
The directions for this recipe will make more berry puree than you will need in order to make this frosting. I haven’t found any way around this, simply because it requires a minimum amount of berries in order for the blender to puree them.
Do NOT dump all of the puree into the butter/sugar mixture or you will have a soupy mixture on your hands.
I save the leftover berry puree and add it to smoothies or stir it into oatmeal. You can also freeze the pureed berries in an ice cube tray and toss the cubes in a ziploc bag in the freezer until you are ready to use them.
Kitchen Tip: I used these cupcake liners, this piping tip, and this mixer in the video for this recipe.
Strawberry Frosting Recipe
- Place 1 ½ cups worth of the berries in the blender or food processor and puree until smooth, stop to scrape the sides as needed. This should only take a minute or two. Place the butter in a large mixing bowl and beat until smooth and creamy, add 1 cup of powdered sugar and beat again. Add 1 more cup of powdered sugar and beat to combine.
- SLOWLY add just ½ cup of strawberry puree (you will NOT use all of the berry puree) and beat again until smooth. Add the remaining powdered sugar and vanilla and beat until smooth and fluffy.
- Add more strawberry puree ONLY as desired, for a creamier or pourable icing (the softer icing will only work for a sheet cake, it will need to be as described above for a layered cake) or add additional powdered sugar, for a thicker and more pipe-able frosting for decorating.
- Use the remaining berries to decorate the cake as desired. Store the decorated cake in the refrigerator until ready to serve.
Fresh Strawberry Frosting
Ingredients
- 1 pound fresh strawberries stems removed and sliced
- 1 cup butter softened
- 3 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Place 1 ½ cups worth of the berries in the blender or food processor and puree until smooth, stop to scrape the sides as needed. This should only take a minute or two. Place the butter in a large mixing bowl and beat until smooth and creamy, add 1 cup of powdered sugar and beat again. Add 1 more cup of powdered sugar and beat to combine.
- SLOWLY add just ½ cup of strawberry puree (you will NOT use all of the berry puree) and beat again until smooth. Add the remaining powdered sugar and vanilla and beat until smooth and fluffy.
- Add more strawberry puree ONLY as desired, for a creamier or pourable icing (the softer icing will only work for a sheet cake, it will need to be as described above for a layered cake) or add additional powdered sugar, for a thicker and more pipe-able frosting for decorating.
- Use the remaining berries to decorate the cake as desired. Store the decorated cake in the refrigerator until ready to serve. Enjoy!
Notes
Nutrition
{originally published 3/31/14 – recipe notes and photos updated 3/19/21}
Want a peek behind the scenes? (FYI – he calls cupcake liners “skins,” so don’t freak out on me, ok?)
Holly says
I’ve been making this for over a year now – it is the best icing in the world! Paired with your GF white cake it’s magical 🙂 I also love it with my Mom’s old fashioned triple layer chocolate cake too (topped with chocolate dipped strawberries) Thanks for the great recipe!!
Cheryl says
I wanted to use this frosting to put on the layers of a cake that will end up with fondant covering it. I know that the cake can’t be refrigerated once the fondant is covering it. Can I use this frosting on the layers without refrigeration or would it go bad?
Mary says
I honestly have no idea. I’ve never worked with fondant. I’ve always refrigerated this frosting when I make it, but I have no idea if it’s actually required.
Jason says
It taste good, but even after adding 2 extra cups of powdered sugar, it is the same consistency as cake batter. No where near thick enough to use on the sides of a layer cake. I followed the instructions exactly adding half the puree and a cup at a time of sugar. Everything mixed well, just never thickened.
JenP says
I suggest using an immersion blender so you can make just the amount of puree that you need. (My immersion blender came with a tall, narrow cup for that sort of purpose, or you could use a jar or anything like that.)
The recipe sounds delicious; I will be trying it today, with the gluten-free white cake. THanks!
Sandra says
I made this amazing frosting this and to use on a Duncan Hines Signature Perfectly Moist Strawberry Cake. I do believe I have the answer as to why some folks said it never thickened up. I followed your directions exactly and I whipped up the softened butter then added the powdered sugar a little at a time, then when I added the strawberry purée to the mixture it seemed lumpy and thin. So I sent my daughter to the store to get more powdered sugar thinking I could just thicken it up by adding more. My daughter called and said she was almost home, so I figured I’d go ahead and turn the mixer back on to kind of stir it up before I added the additional powdered sugar. Well low and behold….and to my surprise and delight, it started fluffing up and turned into the most perfect frosting and looked exactly like yours in the pics!!! And the flavor was just divine!! Very fresh and delicious!! So, my thought on this is that they aren’t blending the ingredients long enough. And I found another use for the leftover strawberry purée. Like those “Poke Cakes”, I flipped a wooden spoon upside down and poked holes all up and down the already cooled strawberry 🍓cake and poured the remaining strawberry purée over the cake and made sure to smooth it out and fill the holes.Then I frosted the cake. The result was a moist cake with delicious frosting!!
Mary Younkin says
I’m thrilled that you figured it out and that you enjoyed the frosting, Sandra!
Stacey says
This tastes AMAZING!! I made it for my dads birthday cake, and so far everyone loves it! It tastes like actual strawberries, and the color is natural, which my family likes, because they don’t like artificial stuff very much. It is also very simple.
Mary Younkin says
I’m glad you’re enjoying the frosting, Stacey.
Holly Grgurich says
This is the best recipe for strawberry frosting I have ever made🍓 I frosted my strawberry cake with it. Perfect in every way. Thanks🤤
Mary Younkin says
I’m so glad you love it!
Jb says
A delicious icing. The only suggestion I’d make is to make sure the strawberries are room temp too. I used strawberries I had in the fridge and it clumped up the butter.
Mary Younkin says
That is an excellent point, JB.
Adrienne says
This recipe was easy to follow and the frosting turned out fantastic. My family raved about it and asked that I make it again.
Mary Younkin says
I’m so glad it was a hit, Adrienne.
Pamela Kahrer says
Can this frosting be refrigerated for frosting for the next day? Should it be in an airtight container. I want this frosting for a chocolate cake for Mother’s Day. I want to make the cake today, and frost tomorrow. Also, after the cake is frosted……should it be refrigerated. Thanks so much! I hope you get my message! 🎂
Mary Younkin says
Hi, Pamela! You should be able to refrigerate this frosting for the next day without an issue. After frosting the cake, you can refrigerate it, but it’s not necessary, especially since the cake will probably be eaten later that day. Happy baking!
Ann says
I think this is THE best frosting I have ever had. Seriously. I could have just eaten the frosting without the cake! Definitely be sure that you whip it – the longer you do, the better it gets. I froze my remaining strawberries so I can make it again. I just might puree the other 2 quarts that I have so I’m sure to have good berries on hand (it’s strawberry season here in PA)
Mary Younkin says
I’m so glad that you’re enjoying the frosting, Ann. I feel the same way about it!