Strawberry Cream Cheese Frosting Recipe

Introduction

Strawberry Cream Cheese Frosting is a luscious, fruity twist on classic cream cheese frosting. Made with fresh or freeze-dried strawberries, it offers a naturally sweet and tangy flavor perfect for cakes, cupcakes, and cookies. Its fluffy texture makes it easy to spread or pipe for beautiful desserts.

Ingredients

• 1 cup fresh strawberries, hulled (or 1/2 cup freeze-dried strawberries, ground to powder)
• 1 block (8 oz) full-fat cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 1/2 to 4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Step 1: If using fresh strawberries, purée them in a blender until smooth. Then, simmer the purée in a small saucepan over medium-low heat for 8 to 10 minutes, stirring occasionally, until reduced by half and thickened. Allow the purée to cool completely. If using freeze-dried strawberries, grind them into a fine powder using a spice grinder or food processor.
2. Step 2: In a large mixing bowl, beat the softened cream cheese and butter together using a stand mixer with the paddle attachment or a handheld electric mixer on medium speed for 2 to 3 minutes, until smooth and creamy with no lumps.
3. Step 3: Add the vanilla extract and salt to the cream cheese mixture and mix until fully combined.
4. Step 4: Incorporate the cooled strawberry purée or freeze-dried strawberry powder into the bowl and mix on low speed until evenly distributed throughout the frosting.
5. Step 5: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
6. Step 6: Once all powdered sugar is added, increase the mixer speed to medium-high and whip the frosting for 2 to 3 minutes until it becomes light, fluffy, and holds its shape well.
7. Step 7: If the frosting feels too soft to spread or pipe, refrigerate it for 15 to 20 minutes to firm up slightly, especially useful in warm or humid conditions.
8. Step 8: Taste the frosting and adjust the flavor as desired by adding more strawberry purée or powder for stronger fruit flavor, or an extra pinch of salt if it tastes too sweet.

Tips & Variations

• Use full-fat cream cheese and ensure both the cream cheese and butter are fully softened for the best texture.
• For a thicker frosting when piping cupcakes, use closer to 4 cups of powdered sugar; for spreading on cakes, 3 1/2 cups is usually sufficient.
• If the purée is too thin, continue simmering fresh strawberries to achieve a thicker consistency that won’t thin the frosting.
• Freeze-dried strawberry powder offers a more concentrated flavor and keeps the frosting consistency more stable.

Storage

Store any unused frosting in an airtight container in the refrigerator for up to 5 days. Before using again, allow it to come to room temperature and give it a brief whip to restore fluffiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain them well before puréeing and reducing. Frozen strawberries may have more water content, so simmering longer to thicken the purée is important to avoid thinning the frosting.

How can I make the frosting less sweet?

Reduce the powdered sugar slightly and adjust the salt to balance sweetness. Using freeze-dried strawberries without added sugar also helps maintain a natural fruit flavor without extra sweetness.

Strawberry Cream Cheese Frosting Recipe

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★★★★★

4.9 from 104 reviews

This luscious Strawberry Cream Cheese Frosting blends fresh or freeze-dried strawberries with full-fat cream cheese and butter to create a smooth, fluffy, and delightfully fruity frosting perfect for cakes, cupcakes, and more. The subtly tart flavor of strawberries complements the creamy richness, while the powdered sugar adds just the right sweetness, resulting in a frosting that is both visually appealing and irresistibly tasty.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Approximately 3 cups of frosting, enough for 12–16 cupcakes or one 9-inch cake 1x
• Category: Frosting
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Strawberry Purée or Powder

• 1 cup fresh strawberries, hulled (or 1/2 cup freeze-dried strawberries, ground to powder)

Frosting Base

• 1 block (8 oz) full-fat cream cheese, softened
• 1/2 cup unsalted butter, softened

Sweeteners and Flavorings

• 3 1/2 to 4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Prep the Strawberries: If using fresh strawberries, purée them in a blender until smooth, then simmer over medium-low heat in a small saucepan for 8 to 10 minutes, stirring occasionally, to reduce the mixture by half and thicken it. Let it cool completely. If using freeze-dried strawberries, grind them into a fine powder using a spice grinder or food processor.
2. Beat the Cream Cheese and Butter: In a large mixing bowl, beat the softened cream cheese and butter using a stand mixer with a paddle attachment or a handheld mixer on medium speed for 2 to 3 minutes until smooth and creamy with no lumps.
3. Add Flavorings: Mix in the vanilla extract and salt until well combined with the cream cheese and butter mixture.
4. Incorporate the Strawberries: Add the cooled puréed strawberries or the freeze-dried strawberry powder and mix on low speed until evenly incorporated throughout the frosting.
5. Add the Powdered Sugar: Gradually add the sifted powdered sugar one cup at a time, mixing on low speed after each addition to prevent splatter. Scrape down the bowl sides as needed to ensure even mixing.
6. Whip Until Fluffy: After all powdered sugar is incorporated, increase the mixer speed to medium-high and whip for 2 to 3 minutes until the frosting becomes light, fluffy, and holds its shape well. Adjust consistency if necessary by adding more powdered sugar to thicken or a spoonful of strawberry purée to loosen.
7. Chill if Needed: If the frosting is too soft for piping or spreading, chill it in the refrigerator for 15 to 20 minutes to firm up, especially in warm or humid environments.
8. Adjust to Taste: Taste the frosting and, if desired, add additional strawberry powder or purée for more fruit flavor, or a pinch more salt if it is too sweet.

Notes

• Use full-fat cream cheese for the best texture and flavor.
• Allow cream cheese and butter to soften completely before mixing to avoid lumps.
• If using fresh strawberries, ensure the purée is thick and fully cooled to prevent the frosting from becoming too thin.
• For piping cupcakes, use closer to 4 cups of powdered sugar; for spreading on cakes, 3 1/2 cups is sufficient.
• Store unused frosting in the refrigerator for up to 5 days and re-whip briefly before using again.

Keywords: strawberry cream cheese frosting, strawberry frosting, cream cheese frosting, strawberry buttercream, dessert frosting, cupcake frosting, cake frosting, homemade frosting