Strawberry Frosting

This frosting is made from fresh strawberries cooked with sugar and lemon juice. Freeze-dried strawberries can be quite hard to find so that’s why this recipe is an absolute winner.

If you love trying different ways to use fruits in your bakes, try out this recipe for easy Strawberry Cupcakes or this easy recipe for Raspberry Cupcakes.

Ingredients

You will need the simple ingredients listed below to make this recipe for Strawberry Frosting. As always make sure you are using fresh room temperature ingredients. This recipe makes enough frosting to decorate 24 cupcakes or one two-layer cake.

Fresh strawberries – I recommend making this recipe when you have access to fresh ripe strawberries. But it can be made with frozen strawberries instead. Just be aware that frozen fruits have a higher water content so you will need to reduce the strawberry sauce for a little longer. Using fresh strawberries gives this frosting a much more intense strawberry flavor when compared to adding sweet strawberry jam.

Lemon juice – always use freshly juiced lemons when baking. They have a far greater flavor than bottled lemon juice.

See the recipe card for quantities.

Instructions

To make this homemade strawberry frosting, you will first make the strawberry sauce, allow it to cool, and then make the buttercream.

Instructions for strawberry sauce

STEP 1: Heat strawberries, lemon juice, and castor sugar. In a small pan set over medium heat, add the chopped strawberries, lemon juice, and castor sugar. Heat until the sugar has melted and the strawberries soften.

STEP 2: Macerate. Use a potato masher to macerate the softened strawberries.

STEP 3: Blend. Place the thickened strawberry mixture into a food processor and blend it until smooth. Allow the strawberry sauce to cool before adding it to the frosting.

Instructions for fresh strawberry frosting

STEP 1: Beat butter and icing sugar. Add the butter and icing sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat at medium speed until the mixture looks like fine breadcrumbs.

STEP 2: Add milk and vanilla. In a jug combine the milk and vanilla, with the motor of the mixer running at low speed slowly add the milk mixture. Continue until it has all been added. Then increase the speed of the mixer to medium-high. Beat until light and fluffy, scraping down the sides of the bowl often.

STEP 3: Add strawberry sauce. Add ⅓ cup of smooth strawberry sauce to the buttercream and beat at high speed until just combined. Place the buttercream into a prepared piping bag and use it to decorate cakes or cupcakes. Keep any remaining strawberry sauce to use in between cake layers, in the center of cupcakes, or enjoy it on toast.

Hint: For fluffy buttercream use room temperature butter and beat the frosting for long enough before using it to decorate.

Variations

If you can’t find strawberries or would like to try this recipe with your other favorite fruits, you can use blueberries, blackberries, or raspberries in the same way.

Equipment

When it comes to making fluffy frosting, a stand mixer or electric hand mixer is necessary.

I also always use an accurate kitchen scale when baking.

Storage

This strawberry buttercream recipe will keep in the fridge for up to 4 days in an airtight container. Ensure that you have kept it away from strong-smelling foods like fish or meat. Before using it, bring it to room temperature and then re-whip it using an electric mixer.

I do not recommend freezing this frosting.

I’d love to hear your feedback on this strawberry buttercream frosting recipe and whether you used it on vanilla cupcakes, a sheet cake, or layer cakes. So, please let me know in the comments below.

Don't forget to get in touch on social @with_love_kitty and send me photos of how you used this recipe for the best strawberry buttercream frosting.

Happy Baking

With Love,

Kitty