Homemade Strawberry Frosting with Fresh Berries
Make delicious homemade strawberry frosting with fresh berries! This easy recipe creates a creamy, flavorful frosting that’s perfect for cakes, cupcakes, and more.
Ahh strawberry season…one of the best parts of living in the South! Every May my kids and I make it a point to add strawberry picking to our calendar. There’s just nothing like the taste of a warm strawberry freshly picked. It seems like we taste more than we place in our buckets walking along the rows of berries.
This frosting pairs perfectly with cakes like my strawberry sourdough sheet cake, cupcakes, or even sugar cookies! Many frosting recipes use strawberry jam or jellies, but this recipe is made with real strawberries and one special ingredient; freeze-dried strawberries. The combination of fresh strawberries and freeze-dried strawberries gives a fresh strawberry flavor and natural pink color without artificial coloring or flavors!
Why You’ll Love This Recipe
Using fresh strawberries in this homemade strawberry frosting brings out a bright, natural flavor that artificial flavoring or extracts simply can’t match. The fresh berries not only add delicious taste but also contribute to a smooth, creamy texture and give the frosting a lovely pink color.
This frosting is a great way to make your desserts feel more personal and homemade, adding a special touch to cakes, cupcakes, or any sweet treat. You’ll love this recipe for how easy it is to make and how it elevates your baking with fresh, wholesome ingredients!
The added freeze-dried strawberry powder gives the frosting a perfectly pink color with no artificial food dyes.
Ingredients for Strawberry Frosting
- 1/2 cup freeze-dried strawberries, crushed
- 2 sticks unsalted butter, softened
- 4 cups powdered sugar/confectioners’ sugar
- 1/4 cup pureed fresh strawberries, room temperature (1/2 cup whole strawberries)
- 1 tsp vanilla extract
- 1/2 teaspoon fresh lemon juice
How to Make Homemade Strawberry Frosting
Preparing the Fresh Strawberries:
For this fresh strawberry frosting, you will need to wash and hull your strawberries. I like to fill a large mixing bowl with cold water and add 1/4 cup of white vinegar. Then place the strawberries in the bowl to soak for 3-4 minutes. Remove the berries and let them air dry on a kitchen towel.
Leave the strawberries to dry for an hour or two because you want them to come to room temperature. Using cold strawberries in the frosting can cause the buttercream to clump.
Making the Frosting:
- Add freeze-dried strawberries to a food processor or blender and pulse into a fine powder. Then sift it through a fine mesh sieve to remove the larger pieces. This isn’t necessary but it makes for a smoother frosting.
- In a large bowl using a hand mixer or the bowl of a stand mixer with a paddle attachment, beat 2 sticks of softened butter for about 2 minutes on a medium speed. Add 4 cups of powdered sugar, 1/4 cup of crushed freeze-dried strawberries, 1 teaspoon of vanilla extract, and 1/2 teaspoon of lemon juice. Mix on low until the powdered sugar is mixed in (otherwise you will have a mess to clean up) and then turn the speed up to medium for 1-2 minutes. Be sure to scrape down the sides of the bowl from time to time.
- Next, add the pureed strawberries one tablespoon at a time. You may not need the full 1/4 cup so only add 1 tablespoon at a time. Mix on low until incorporated. You want the frosting to be thin enough to spread but not watery.
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You’ll find the full recipe card at the bottom of the post.
How to Frost a Cake
Cool the Cake Completely: Ensure your cake has cooled completely before frosting to prevent the frosting from melting upon contact. I actually recommend placing the cake in the fridge for an hour before frosting if possible.
Level the Cake: Use a serrated knife to trim any domed tops, creating an even surface for frosting. Of course, this isn’t necessary if you’re frosting a sheet cake.
Smooth the Surface: Run a hot, wet knife or spatula over the frosting to eliminate imperfections for a polished look.
Decorate as Desired: Add sprinkles, fruits, or other decorations to make each slice a little extra special!
Storage and Tips
- Of course, you can make this frosting ahead of time for later use by placing it in an airtight container.
- Store frosting made ahead or any leftover frosting in the fridge for up to a week or in the freezer for 3 months.
- To refresh the frosting, bring it to room temperature and then whip it up with an electric mixer to get the texture you want. You can also add a splash of heavy cream to bring it back to life again.
- I do not recommend using frozen strawberries for this recipe. They retain water and will make your frosting too wet.
- Be sure to use freeze-dried berries, NOT dried berries. Dried berries are chewy and will not work in this recipe.
Bonus: Jams & Jellies Unit Study for Kids
Speaking of strawberries, let me introduce you to our Jams & Jellies Unit Study for Kids—a free, engaging educational resource designed to teach children about the art of fruit preservation, with a special focus on strawberries. This unit study delves into the history, science, and cultural significance of jams and jellies, offering hands-on activities that make learning both fun and informative.
As you prepare to make strawberry frosting or bake with fresh strawberries, consider exploring this unit study with your children. It’s an excellent opportunity to learn about preserving fruits and the various ways fresh berries can be utilized in recipes like jam or jelly.
To get started, download the Jams & Jellies Unit Study for Kids and start learning and cooking together.
This creamy strawberry frosting made with fresh strawberries brings out the best in your baked goods with its real strawberry flavor. It’s a simple yet delicious way to elevate any dessert, from cakes to cupcakes, adding a natural sweetness that grocery store options just can’t compete with. Whether you’re baking for a special occasion or just a sweet treat for the family, this homemade frosting is sure to impress with its vibrant, fresh taste.
Homemade Strawberry Buttercream Frosting
Ingredients
- 1/2 cup freeze-dried strawberries ,crushed
- 2 sticks unsalted butter ,softened
- 4 cups powdered sugar/confectioners’ sugar
- 1/4 cup pureed fresh strawberries at room temperature (1/2 cup whole strawberries)
- 1 tsp vanilla extract
- 1/2 teaspoon fresh lemon juice
Instructions
Preparing the Fresh Strawberries:
- For this fresh strawberry frosting, you will need to wash and hull your strawberries.
- Leave the strawberries to dry for an hour or two because you want them to come to room temperature. Using cold strawberries in the frosting can cause the buttercream to clump.
Making the Frosting:
- Add freeze-dried strawberries to a food processor or blender and pulse into a fine powder. Then sift it through a fine mesh sieve to remove the larger pieces. This isn’t necessary but it makes for a smoother frosting.
- In a large bowl using a hand mixer or the bowl of a stand mixer with a paddle attachment, beat 2 sticks of softened butter for about 2 minutes on a medium speed. Add 4 cups of powdered sugar, 1/4 cup of crushed freeze-dried strawberries, 1 teaspoon of vanilla extract, and 1/2 teaspoon of lemon juice. Mix on low until the powdered sugar is mixed in (otherwise you will have a mess to clean up) and then turn the speed up to medium for 1-2 minutes. Be sure to scrape down the sides of the bowl from time to time.
- Next, add the pureed strawberries one tablespoon at a time. You may not need the full 1/4 cup so only add 1 tablespoon at a time. Mix on low until incorporated. You want the frosting to be thin enough to spread but not watery.
