This strawberry buttercream is my new favorite buttercream frosting! One reason why I love this buttercream frosting so much is that it is made with with fresh strawberries and doesn’t even need food coloring to get its pretty pink color. The flavor is definitely another big factor in my love of this fresh strawberry buttercream, it elevates any cake, cupcake or cookie and gives them a fresh taste of summer sweetness. If you love strawberry season and strawberry desserts, then I highly recommend giving this fresh strawberry buttercream a try on Amish sugar cookies, vanilla cupcakes, chocolate cupcakes and more!
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Best Ever Strawberry Buttercream (made with fresh strawberries)
- Saucepan (linked below)
- wooden spoon (linked below)
- hand mixer (linked below)
- Mixing bowl (linked below)
- 1 cup butter softened
- 1 teaspoon vanilla extract
- 2 dashes salt
- 5-6 cups confectioner's sugar *see note
- 1 cup strawberry puree from well ripened strawberries for more pink color. If using frozen strawberries, see instructions below the recipe card.
- Blend enough hulled strawberries to make one cup of strawberry puree. If needed you can add a splash of water to get the strawberries to blend down.
- Once the puree is smooth and no lumps remain, place one cup of puree into a small saucepan and bring to a light boil. Cook and stir the puree for around 10 minutes (more or less) until reduced to one half cup and the mixture is nicely thickened. *see note. Refrigerate the puree for an hour or two until completely chilled.
- Using a hand mixer, combine the softened butter with vanilla extract and salt. Add 5 cups of the confectioner's sugar and mix in until only pea sized lumps remain. Add the 1/2 cup of chilled strawberry puree and mix only until well combined into the frosting.
- If needed, additional confectioner's sugar can be added to get the frosting stiffer for piping on to cupcakes, etc. If the frosting is too stiff, you can add a tablespoon or so of milk or cream. To avoid separation in the frosting, do not over-mix once the strawberry puree is added.
Equipment needed for this Strawberry Buttercream Frosting with fresh Strawberries:
- Saucepan A small saucepan is needed to cook down the strawberry puree until nicely thickened.
- Wooden spoon I like to use a wooden spoon for stirring the strawberry puree, something to do with acid in the strawberries, but who knows, it may be an old wives fable.
- Hand mixer A hand mixer is very handy (pun intended) for mixing up the frosting and getting the buttercream nice and smooth.
- Mixing bowl You will need a mixing bowl or the bowl attached to your stand mixer for holding all the ingredients of the strawberry buttercream frosting.
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Ingredients needed for this fresh Strawberry Buttercream: Butter, strawberries, confectioner’s sugar, vanilla extract and salt.
How much will this strawberry buttercream cover?
This Strawberry Buttercream recipe makes enough frosting for around 2-3 cups, which is enough to cover 2-3 dozen cookies. If planning to use this strawberry buttercream for whoopie pies: it fills 18-20 whoopie pies (depending on the size of the whoopie pies and how thick you like the frosting in between). For cupcakes: this strawberry frosting will cover roughly 2 dozen cupcakes. For cake: This amount of strawberry buttercream will give you enough frosting for a layer of frosting on a 13 by 9 inch sheet cake. If you wish to frost a 2-3 8 or 9 inch layer cake, then I recommend doubling the recipe.
Step 1: Blend enough hulled and sliced strawberries to make 1 cup of strawberry puree. If needed you can add a splash of water to get the strawberries to blend down.
Can I use frozen strawberries in this fresh strawberry frosting?
You can also use frozen strawberries in this recipe. Simply thaw the berries, then drain off any excess liquid that may have accumulated during the freezing and thawing process.
Step 2: Once the puree is smooth and no lumps remain, place one cup of puree into a small saucepan and bring to a light boil. Cook and stir the puree for around 10 minutes (more or less) until reduced to one half cup and the mixture is nicely thickened. *see note. Refrigerate the puree for an hour or two until completely chilled.
Why is it taking so long for the strawberry puree to cook down?
Cooking the strawberry puree down will take some patience, but it is worth the wait! The puree will turn thick and pudding like once half of the liquid is evaporated. Once the 1 cup of puree is reduced to 1/2 cup and has a nice thick structure, then it is ready to be chilled for the frosting.
Step 3: Using a hand mixer, combine the softened butter with vanilla extract and salt. Add 5 cups of the confectioner’s sugar and mix in until only pea sized lumps remain. Add the 1/2 cup of chilled strawberry puree and mix only until well combined into the frosting.
Will this frosting hold up to heat?
Because this frosting is butter based it does not hold up to heat as well as a shortening based frosting would. Use your discretion and taste to decide how much confectioner’s sugar you wish to add to stiffen the frosting. For cupcakes I tend to add more confectioner’s sugar to get the frosting to keep its shape. For cookies I like to add less, because we tend to prefer things less sweet and cookie frosting doesn’t need to be quite as stiff, just spreadable.
Step 4: If needed, additional confectioner’s sugar can be added to get the frosting stiffer for piping on to cupcakes, etc. If the frosting is too stiff, you can add a tablespoon or so of milk or cream. To avoid separation, do not over-mix the frosting once the strawberry puree is added.
Pipe or spread the frosting with a spatula onto cookies, cakes and more. Enjoy!
If you are not planning to use this strawberry buttercream right away, you can keep it in the refrigerator and simply let it warm back up to room temperature before frosting your cakes, cupcakes or cookies. This frosting will also keep at room temperature for 2-3 days.
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