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chocolate cupcake with strawberry buttercream frosting.

Strawberry Buttercream Frosting

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: about 3 cups
  • Category: Frosting
  • Method: Baking
  • Cuisine: American


Freeze-dried strawberries are the secret to adding real flavor and natural color to strawberry buttercream frosting. Rich and creamy, this flavorful frosting pairs perfectly with an array of confections including chocolate cupcakes, lemon cupcakes, and/or a vanilla sheet cake.


  • 1 cup (about 25g) freeze-dried strawberries
  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 4 cups (480g) confectioners’ sugar
  • 1/4 cup (60ml) heavy cream or whole milk, at room temperature
  • 1 teaspoon pure vanilla extract
  • salt, to taste


  1. Using a food processor or blender, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. If it’s not grinding down fine enough, you can sift it with a fine mesh sieve to rid larger seeds/pieces. 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, heavy cream/milk, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add 1–2 more Tablespoons of heavy cream/milk if needed to thin out, if desired. (I usually add at least 1 more.) Add a pinch of salt if frosting is too sweet.
  3. Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed. (It stiffens in the refrigerator.)


  1. Special Tools (affiliate links): Food Processor | Fine Mesh Sieve | Electric Mixer (Handheld or Stand Mixer)
  2. Where to find freeze-dried strawberries: I always find freeze-dried strawberries in my regular grocery store in the dried fruit aisle. Trader Joe’s, Whole Foods, some dollar stores, Target, and Amazon carry them.
  3. Do not use fresh, frozen, or dried strawberries. Fresh and frozen strawberries add too much moisture. Dried strawberries are chewy like raisins or dried apricots. They have a gummy texture and don’t grind into a powder. You need freeze-dried strawberries, which have all of the moisture removed.
  4. Heavy Cream: Heavy cream produces an extra creamy frosting, but whole milk or half-and-half work too. Lower fat or nondairy milks work in a pinch, but the frosting won’t be as creamy.
  5. Quantity: This recipe is enough to frost 12–18 cupcakes, or a thin layer on a 9×13-inch quarter sheet cake. 1.5x the recipe for a 2-layer cake. (Doubling the recipe would be far too much.)

Keywords: strawberry buttercream frosting