Fresh Strawberry Frosting

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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.

Fresh Strawberry Frosting is everyone's favorite! get the recipe at barefeetinthekitchen.com

Truth told, I made a couple different batches of the frosting, just to get it right, you know. It was torture to eat graham crackers covered in that extra 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.

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!)

fresh strawberry frosting recipe

Edited to add: We’ve been making this frosting for every possible occasion for several 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.

My youngest son helped me make a batch last week and we shot the above and below videos to share with you.

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.

Fresh Strawberry Frosting is irresistible! Get the recipe at barefeetinthekitchen.com

PLEASE NOTE: 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

  1. Place 1 1/2 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.

  2. SLOWLY add just 1/2 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.

  3. 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.

  4. Use the remaining berries to decorate the cake as desired. Store the decorated cake in the refrigerator until ready to serve.

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Fresh Strawberry Frosting is everyone's favorite! get the recipe at barefeetinthekitchen.com

Fresh Strawberry Frosting

3 from 1 vote
Pin Print Review
Prep Time: 10 mins
Total Time: 10 mins
Course: Dessert
Servings: 32 servings (about 4 cups)

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 1/2 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 1/2 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

PLEASE NOTE: 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. 

Nutrition

Calories: 107kcal · Carbohydrates: 14g · Fat: 5g · Saturated Fat: 3g · Cholesterol: 15mg · Sodium: 51mg · Potassium: 23mg · Sugar: 13g · Vitamin A: 180IU · Vitamin C: 8.3mg · Calcium: 4mg · Iron: 0.1mg
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{originally published 3/31/14 – recipe notes and photos updated 8/10/17}

Fresh Strawberry Frosting is a strawberry lover's dream come true! Get the recipe at barefeetinthekitchen.com

Want a peek behind the scenes? (FYI – he calls cupcake liners “skins,” so don’t freak out on me, ok?)

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. 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!!5 stars

  2. 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.

  3. 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.3 stars

  4. 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!

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