Strawberry Buttercream Frosting Made with Fresh or Frozen Berries

Learn how to make the best strawberry buttercream frosting. This frosting uses fresh or frozen berries and becomes extra creamy with a genuine strawberry flavor. It pipes beautifully on cakes and cupcakes and pairs wonderfully with vanilla, strawberry or chocolate cake. This post was updated March 24, 2023 with new photos and recipe tips

This strawberry buttercream elevates any cake or cupcake. It’s packed with natural strawberry flavor without being overly sweet, and it stays creamy and smooth while holding its shape when piped. Use it on vanilla, chocolate or strawberry desserts for a bright, fruity finish.

Many recipes use jam or freeze-dried strawberries, but jam often tastes processed and freeze-dried berries can be hard to find. This version uses real strawberries—fresh or frozen—for authentic flavor. It requires a few extra steps to concentrate the fruit and ensure a thick, stable buttercream, but the results are worth it.

How to Make Strawberry Frosting

The recipe has two parts: make a strawberry puree and reduce it to a thick, concentrated sauce, then use the cooled puree to make the buttercream.

To Make the Puree

Start by coring the strawberries and removing the white centers if desired—this concentrates flavor and gives a deeper pink-red color. Puree the berries in a food processor or blender until smooth. Do not add large pieces of fruit directly to the buttercream, as that can make the frosting too watery.

Push the puree through a fine mesh sieve to remove seeds if you prefer a silky texture. This step is optional but recommended for a smooth frosting.

Next, simmer the strawberry puree in a saucepan over medium heat until it reduces to a jam-like consistency. Reducing concentrates the flavor and removes excess water so the frosting remains stable. Stir occasionally and cook until the puree darkens and only a few tablespoons remain. Transfer the reduced puree to a bowl and chill until completely cold—this step is essential. If the puree is even slightly warm when added to the butter, the frosting can separate.

Making the Buttercream

Once the reduced puree is fully cooled, make the buttercream like a classic American-style frosting:

• Beat softened, unsalted butter until light and fluffy (about 2 minutes).
• Add about half of the sifted powdered sugar and mix on low to incorporate.
• With the mixer on low, add 2–3 tablespoons of the cooled reduced strawberry puree, vanilla extract and salt. Increase speed to medium and beat until combined.
• Gradually add the remaining powdered sugar, about 1/2 cup at a time, scraping the bowl as needed. If the frosting becomes too thick or you want a stronger strawberry flavor, add one more tablespoon of the cooled puree or up to 1 tablespoon of whipping cream to reach your desired consistency.

Tips for Making Strawberry Frosting

• Use ripe, flavorful fresh or frozen strawberries—the better the fruit, the better the frosting.
• If using frozen berries, expect a longer reduction time because of extra water from ice crystals.
• Sieve the puree in batches, using the back of a spoon or a rubber spatula to push it through; a few leftover seeds are fine if you prefer to skip this step.
• Boil the puree down until it’s thick and jam-like, usually at least 15–30 minutes depending on the fruit and whether it was frozen.
• Always cool the reduced puree completely before adding it to butter to prevent separation.
• For a brighter color, choose very red strawberries or add a drop of red food coloring if desired.

If your frosting separates or becomes runny, it’s usually because the puree wasn’t reduced enough or it was still warm when mixed into the butter.

How Much Does It Make?

This recipe yields enough frosting for:

• 12–18 cupcakes if piped
• 18–24 cupcakes if frosted with a thin layer using a knife
• One 9×13-inch sheet cake with a thick layer of frosting
• Scale the recipe: halve for an 8×8 or 9×9 pan; double for an 8-inch 3-layer cake; multiply by 1.5 for an 8-inch 2-layer cake.

This strawberry buttercream is gorgeous on vanilla cupcakes, chocolate cake or thick sugar cookies. The natural fruit flavor and pretty color make it a favorite for many desserts.

Pairs well with many cakes and cupcakes. It also adapts to a cream cheese version by replacing 1/4 cup of the butter with 4 ounces of full-fat, brick-style cream cheese.