Strawberry Frosting Recipe

Strawberry frosting has a sweet strawberry flavor that pairs well with fresh strawberry cake, or can complement the flavor of a vanilla cake or cupcake. This recipe uses real strawberries which lends to a true strawberry flavor with real strawberry pieces right in the frosting.

Before You Get Started Making Strawberry Frosting

Measure/Weigh all the ingredients

Remove strawberries from freezer to thaw

Take unsalted butter out of the refrigerator to come to room temperature

Strawberry Frosting Ingredients And Amounts (Yields ~3 cups)

1/2 cup whole frozen strawberries - thawed at room temperature

1 cup (227g) unsalted butter - softened at room temperature

1/8 tsp (pinch) salt

3 1/2 cups (288g) confectioners sugar (powdered sugar)

1/2 tsp (2g) vanilla extract

Strawberry Frosting Step-By-Step Directions

1) Place thawed strawberries in a food processor or blender and process/blend until the strawberries are pureed. Place 3 tablespoons of strawberry puree in a bowl and set aside.

2) In a separate bowl, sift powdered sugar and set aside.

3) In a stand mixing bowl fitted with a paddle attachment (or mixing bowl if using a handheld mixer) mix butter and salt on medium speed for 3 minutes until light and fluffy.

4) Reduce mixer to low and slowly add the powdered sugar. When powdered sugar is completely incorporated, turn mixer up to medium high speed for 3-4 minutes.

5) Turn mixer to low and add in vanilla. Mix for 30 seconds more.

6) Pour the 3 tablespoons of strawberry puree into the mixing bowl and only mix until blended. Do not overmix frosting.

Strawberry Frosting Sweet Notes

If you have any leftover strawberry puree, pour it over ice cream or spread it on a biscuit like jam. There are so many more uses for strawberry puree

Feel free to add 1/2 tbsp more of puree if you like a stronger strawberry flavor

We suggest always sifting the powdered sugar so there are no lumps in your frosting

If you don't want your frosting to have to pieces of strawberry in it, strain your strawberry puree with a fine mesh strainer before pouring it into your icing

Recipe adapted from Martha Stewart