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
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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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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    • Mary says

      I'm sure you could make this a cream cheese frosting without any problems. Either half butter/half cream cheese or maybe even fully swapping cream cheese for the butter might work. Have fun with it!

  1. Kim Honeycutt says

    I think I could just eat it with a spoon! I like the graham cracker idea! Can't wait for local, fresh strawberries! How sweet for the cousins to share that way. Pinning!

  2. Kathy0414 says

    Thanks, Mary! I was thinking I could, just wasn't sure how to adjust the butter/cream cheese ratio. The recipe I have for my carrot cakes uses 1 stick butter to 1-8oz box cream cheese and 4 c. 10x sugar. I guess this would be equal to the 1 c. butter above, right? I have this on my list to do for Easter – IF I can wait that long!

    • Mary says

      Absolutely. It will keep fine for at least a week. Just thaw it at room temperature until it is soft enough to frost the cake.

  3. Anonymous says

    What kind of cake would go best with this icing? White, chocolate, angel food cake? I want to try to make thins for Easter!

    • Mary says

      I think it will depend on the frozen berries. Unfortunately, I've found that a lot of frozen strawberries don't have anywhere near as much flavor as fresh ones. If the berries are flavorful and sweet, frozen ones should work great.

  4. Missie says

    Made this frosting for mother's day on a white sheet cake, it was absolutely fantastic and got rave reviews!! It's even better the next day and great chilled. I bet it would great with raspberries too! Thanks for the recipe, it's definitely a keeper.5 stars

    • Mary says

      I imagine it would, though if there are thicker skins or seeds (i.e. blackberries or blueberries) you will probably want to strain the mixture after pureeing it. If you try it, let me know how it turns out!

  5. Kiley Efrain says

    A friend's birthday is coming up soon and I am so glad that I came across this recipe. I am a huge fan of homemade vs bought and this looks absolutely yummy! Thanks for the post~

  6. Anonymous says

    This is perfect for my granddaughter who can not have red food dyes. (Red 40 is in everything!) She will love this, thank you.

  7. Anonymous says

    Made this frosting tonight and it came out all wrong. When i added the strawberry puree to the mixer, the butter/powdered sugar mixture and the puree did not mix 'until smooth' at any point. I tried adding extra powdered sugar to remedy the situation but it still stayed a lumpy strawberry sauce. I was just wondering what went wrong?

    • Mary says

      Did you add just a 1/2 cup of puree and blend that until smooth? And then gradually add more? I'm not sure why it was lumpy, but it shouldn't have been saucy at all, unless there was just too much strawberry puree. Without being in your kitchen with you, it's very hard to guess what might have gone wrong.

  8. Anonymous says

    I made this frosting to put on top of cupcakes and it turned out wrong. It was lumpy and had clumps of powder sugar and butter in it. This recipe didn't work out to well for me.

    • Mary says

      It sounds like you might have added the berry puree before the butter was creamed with the powdered sugar. I can't imagine how else you wound up with lumps of butter. Without being in your kitchen with you, it's hard to guess what might have gone wrong. This is a recipe I've made numerous times without any issues at all.

  9. Emily says

    I have make this frosting along with banana cupcakes for my daughter every year for her birthday and have also made the combo on several other occasion by request! Everybody loves these! I do add a bit less sugar than it calls for but I do that with almost every frosting recipe I use so maybe I'm just weird!5 stars

    • Mary says

      Without being in your kitchen, I have no way of telling what might have gone wrong. It sounds as if you might have simply had too much puree or other liquid in the frosting. I can't even imagine what else could've caused it to be runny enough for a glaze!

  10. Nichole says

    Thank you so much for this recipe! I've been using it every Valentine's Day for Strawberry Shortcake Cupcakes and it is phenomenal! It taste so fresh unlike store-bought or buttercream and it's so flavorful 🙂5 stars

  11. Zane Trively says

    This recipe is horrible. I used frozen strawberries but i used three quarters of a pound trying to make up for the extra water in frozen strawberries. The result? Strawberry juice with butter and sugar. Wasted five bucks.

    • Mary says

      The RECIPE is not horrible at all. You did not make the recipe as written. Frozen berries will not work in this recipe. I've made it countless times with fresh berries and it works beautifully every single time.

  12. Denise says

    Wayyy too runny. I followed the recipe exactly and ended up with a syrupy sauce. I ended up doubling the powdered sugar and it was STILL too runny.

    • Mary says

      I have no idea why this frosting would have turned out syrupy for you. Were you using fresh berries? Was your butter soft, but not melted? I’ve made this frosting countless times (as have so many other people) and I’ve never run into that problem. I’d love to help you figure it out. I’m sorry you were frustrated with it not working for you. I hate when that happens!

    • Valerie says

      Once blended.. the next day I realized I wanted a little more strawberry puree in it. Can i add more and blend it without ruining it?

      Thank you

    • Mary says

      I think you could probably stir in a bit of puree, but I wouldn’t try blending it again. The additional puree will definitely thin it.

  13. KT says

    Sadly, it came out really thin, even with almost a full cup of extra sugar. I think a cream cheese based frosting would have held up better and reducing the strawberries down by simmering them would have been helpful.
    The flavor was really strawberry-licious and without any changes, would have been very nice as a dip of some sort.

  14. Stefanie says

    This is absolutely the best frosting recipe!! I paired it with a really good, light & fluffy 3 layer cake…it’s to die for!! And I’m a big chocolate fan, so that says a lot!!5 stars

  15. Quelle says

    When I first made this the frosting turned into this weird scary looking sauce. The butter and powder sugar were not mixing with the puree. I tried it again but added the strawberry puree *very* slowly. It turned out wonderful and my mom loved it on her birthday cake. If you’re running into the same problem I had most likely you’re adding too much puree or adding it too fast.5 stars

  16. Lita Waston says

    Can i use cream cheese, butter and vanilla extracts to make that strawberry frosting? If yes, what should i note to make that frosting as good as possible?

    • Mary says

      I haven’t tried this with cream cheese myself, but you should be able to substitute half the butter for cream cheese without any issues. Let me know how it works out if you do try it!

  17. 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

  18. 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.

  19. 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

  20. 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!