The BEST Strawberry Frosting

Or try my favorite vanilla buttercream.

How to make strawberry frosting with real, natural strawberry flavor!! Recipe on sallysbakingaddiction.com

Let’s talk about how to make the BEST strawberry frosting.

Strawberry frosting has always left me feeling a little defeated. Problem is that I always tried making it with fresh strawberries. I’d chop them up real small, even blot their moisture a little bit, then throw them into a vanilla frosting. The buttercream would instantly curdle. Instead of relying on artificial strawberry flavor, I took a trick from Sally’s Candy Addiction: strawberry dust!

How to make strawberry frosting on sallysbakingaddiction.com

I have a recipe for strawberry buttercream candies in my 2nd cookbook— they’re the pretty pink striped candies on the cover! The filling is creamy and smooth with lots of concentrated strawberry flavor, made from freeze-dried strawberries. I decided to make actual strawberry frosting the same exact way. Thin it out a bit with cream so it’s perfectly spreadable and pipe-able. The trick is to grind the freeze-dried strawberries up into a powder. Watch to see how it’s made:

Where to buy freeze-dried strawberries? I always find them in my regular grocery store in the dried fruit aisle. Wegmans and Giant carries them, as well as Trader Joe’s and Target. Keep your eyes peeled– they’re more commonly found that you think!

How to make strawberry frosting with real, natural strawberry flavor!! Recipe on sallysbakingaddiction.com

How to make strawberry frosting with real, natural strawberry flavor!! Recipe on sallysbakingaddiction.com

This strawberry frosting is creamy and smooth with LOTS of natural strawberry flavor. Here’s the recipe for fresh strawberry cupcakes with strawberry frosting (pictured above). You can also pair this strawberry frosting with vanilla cupcakes, lemon cupcakes, and pistachio cupcakes!

Strawberry Frosting

Ingredients:

  • 1 cup (10-12g) freeze-dried strawberries
  • 1 cup (235g) unsalted butter, softened to room temperature
  • 4 cups (480g) confectioners' sugar
  • 3 Tablespoons (45ml) heavy cream
  • 1 teaspoon vanilla extract
  • salt, to taste

Directions:

  1. Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. Set aside.
  2. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add confectioners' sugar, strawberry powder, cream, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add a pinch of salt if frosting is too sweet.
  3. Cover and store leftover frosting for up to 5 days in the refrigerator.

Recipe Notes:

This recipe is enough to frost 12-18 cupcakes or one 9x13 quarter sheet cake. 1.5x the recipe for a double layer cake. (Doubling the recipe would be far too much.)

Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

KitchenAid Food Processor | KitchenAid Stand Mixer | KitchenAid Hand Mixer | Freeze Dried Strawberries

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

How to make strawberry frosting with real, natural strawberry flavor!! Recipe on sallysbakingaddiction.com

66 Comments

Comments

  1. Dana on November 7, 2017 at 8:20 pm

    Hi Sally,

    I just want you to know I have tried three other strawberry buttercream frostings over the past week trying to get ready for a baby shower. Every time I was hopeful and every time, disappointed. I ran across this recipe, and since I love every other recipe I’ve tried of yours, I knew this would be the one. I just made this frosting, and it is perfect! It is exactly what I was looking for. Thank you!

    Dana

    • Sally on November 8, 2017 at 3:55 pm

      I’m so happy you enjoyed this strawberry frosting. Thank you so much for trying it! And for reporting back to me about it.

  2. Katrina on November 27, 2017 at 2:58 pm

    Hi Sally,

    I have called around to every store I can think of and no one carries freeze dried strawberries 🙁 Do you think I could use regular dried strawberries and it would work out ok? 

    • Sally on November 27, 2017 at 8:07 pm

      Dried strawberries won’t break down into a powder, unfortunately. Have you searched online for any? 🙂

      • Jodi on May 16, 2018 at 2:51 pm

        If you have a cvs in your area they carry dried strawberries .



  3. Lizabeth on June 8, 2018 at 5:48 pm

    Could freeze dried blueberries work in this recipe? The reason I ask is because I’m looking for a way to naturally color frosting. Trying to achieve pink blue and white flowers on a cake! Thanks!

    • Sally on June 11, 2018 at 6:19 am

      Hi Lizabeth! Yes, definitely! In my experience, freeze-dried blueberries create a lavender/blue tinted frosting.

  4. Eren on June 11, 2018 at 12:31 am

    Of the two frostings I tried, we loved this the best. Thank you so much for sharing this recipe!

  5. ET on June 11, 2018 at 1:28 pm

    Hi Sally,
    Will this buttercream frosting crust? I’m looking for a crusting buttercream to frost a Lightning McQueen cake.

    • Sally on June 12, 2018 at 12:40 pm

      No, this doesn’t crust. Usually crusting frostings are made with shortening (or half shortening half butter).

  6. Jaime on July 3, 2018 at 5:17 pm

    Will the leftovers freeze well?

    • Sally on July 5, 2018 at 11:07 am

      Hi Jaime! This frosting freezes well, yes.

  7. Jennifer on July 7, 2018 at 12:02 am

    I’ve tried this recipe a few times with different freeze dried fruits and have had great success with the flavor. I have a question about the consistency though, is it meant to crust after sitting out or after used for decorating? I’ve noticed a few hours after it’s made, it crusts and the next day it’s usually hard. The flavor is great and I think it develops a little more after it sits. Can the weather affect it? I’ve only tried it in the summer so can the heat affect it or dry it out? Thanks!

    • Sally on July 9, 2018 at 9:45 am

      Hi Jennifer! The strawberry buttercream crusts, you are correct. Weather could affect it, though it’s just the sugar and texture from the freeze-dried strawberries. Covering it very tightly– plastic wrap almost directly on the surface of the frosting– helps.

  8. Stephie on July 9, 2018 at 12:49 pm

    Sally, this might be a stupid question, but what kind of salt is best when using here in the frosting? I’ve made this many times and it is great (made the chocolate cupcakes with strawberry filling and ganache) and made it for a chocolate layer cake! Great taste. Thanks.

    • Sally on July 9, 2018 at 3:06 pm

      Hi Stephie! Not a stupid question at all. A lot of bakers like using sea salt or kosher salt and I agree- it’s wonderful in baked goods– but I usually use morton’s regular table salt.

Reviews

  1. Eren on June 11, 2018 at 12:31 am

    Of the two frostings I tried, we loved this the best. Thank you so much for sharing this recipe!

Questions

  1. Lizabeth on June 8, 2018 at 5:48 pm

    Could freeze dried blueberries work in this recipe? The reason I ask is because I’m looking for a way to naturally color frosting. Trying to achieve pink blue and white flowers on a cake! Thanks!

    • Sally on June 11, 2018 at 6:19 am

      Hi Lizabeth! Yes, definitely! In my experience, freeze-dried blueberries create a lavender/blue tinted frosting.

  2. Jaime on July 3, 2018 at 5:17 pm

    Will the leftovers freeze well?

    • Sally on July 5, 2018 at 11:07 am

      Hi Jaime! This frosting freezes well, yes.

  3. Jennifer on July 7, 2018 at 12:02 am

    I’ve tried this recipe a few times with different freeze dried fruits and have had great success with the flavor. I have a question about the consistency though, is it meant to crust after sitting out or after used for decorating? I’ve noticed a few hours after it’s made, it crusts and the next day it’s usually hard. The flavor is great and I think it develops a little more after it sits. Can the weather affect it? I’ve only tried it in the summer so can the heat affect it or dry it out? Thanks!

    • Sally on July 9, 2018 at 9:45 am

      Hi Jennifer! The strawberry buttercream crusts, you are correct. Weather could affect it, though it’s just the sugar and texture from the freeze-dried strawberries. Covering it very tightly– plastic wrap almost directly on the surface of the frosting– helps.

  4. Stephie on July 9, 2018 at 12:49 pm

    Sally, this might be a stupid question, but what kind of salt is best when using here in the frosting? I’ve made this many times and it is great (made the chocolate cupcakes with strawberry filling and ganache) and made it for a chocolate layer cake! Great taste. Thanks.

    • Sally on July 9, 2018 at 3:06 pm

      Hi Stephie! Not a stupid question at all. A lot of bakers like using sea salt or kosher salt and I agree- it’s wonderful in baked goods– but I usually use morton’s regular table salt.

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