Bold Baking Basics

Foolproof Strawberry Buttercream Frosting

4.67 from 18 votes
My Strawberry Buttercream Frosting recipe uses fresh strawberries and never artificial flavors!
Strawberry Buttercream Frosting on top of cupcakes.

This post may contain affiliate links. Please see my full disclosure for details.

Hi Bold Bakers!

WHAT YOU GET: A sweet, light, and fluffy strawberry buttercream recipe that’s flavored with fresh strawberries, not artificial flavors.

Give your cake or cupcakes a burst of summer flavor with my homemade (and foolproof) strawberry buttercream! I love using fruits in my baking to give my desserts a deliciously sweet flavor — plus, this counts as my daily serving of fruit for the day, right?

There’s nothing artificial in this recipe; I use real strawberries, not strawberry extract, which also gives the buttercream a lovely pink color, and just a touch of lemon juice to bring out the sweetness of the fruit. You can also use frozen strawberries, but keep in mind that they may be more liquid-y than fresh. 

If strawberry isn’t your thing, check out my Best-Ever Vanilla Buttercream and my Best-Ever Chocolate Buttercream!

Strawberry Buttercream Frosting twisted high on top of vanilla cupcakes.

How To Make The Best Buttercream

No dense buttercream here! Over the years, I’ve learned the key trick to making the best buttercream: you want to incorporate as much air as possible into the butter. To ensure my strawberry buttercream is fluffy and airy, I whip my butter for a bit longer than other recipes suggest. Sometimes I’ll let it whip for 7 to 8 minutes before adding the powdered sugar. 

Sifting is also a great way to not only ensure you’re adding air into your buttercream, but it’s also a great way to avoid lumpy, gritty frosting! So be sure to sift your powdered sugar before combining it with the butter.

Use this on my Vanilla Birthday Cake, or even my Crazy Cupcakes — one base cupcake recipe that can be any flavor you want!

Is The Buttercream Too Thin?

If you’re trying to decorate a cake with buttercream that’s too thin, you will run into some problems. You want your buttercream to be stiff enough, so it’s easy to manage and spread. If your frosting is too thin, try chilling it in the refrigerator. If it is still too thin, add more sifted powdered sugar until you get the right texture.

How To Freeze Strawberry Buttercream

You can freeze buttercream for up to 3 months in an airtight container for whenever you’re ready to decorate your masterpieces. Be sure to let the frosting come to room temperature before using! 

Tools You Need To Make Strawberry Buttercream Frosting:

A close up of the texture in my Strawberry Buttercream Frosting

Gemma’s Pro Chef Tips For Making Strawberry Buttercream

  • You can use frozen strawberries for this recipe if you don’t have fresh ones, but note that they will let off more liquid once cooked. Don’t add all of that liquid to your frosting. 
  • Always make sure that you sift your powdered sugar to remove any lumps and to add more air into the frosting.
  • The touch of lemon juice in the frosting really brings out the flavor of the strawberries — don’t leave it out!
  • If you have access to freeze-dried strawberries, grind down ½ cup in your food processor into a powder and whip it into your frosting for a more intense strawberry flavor.
  • Try this frosting on my Strawberry or Vanilla Cupcakes

More Recipes!

If you loved this recipe, you’re going to love these, too.

Want To Go Deeper?

Level up your baking skills even further and subscribe to the Bold Baking Academy today! You’ll get access to all the in-depth baking courses both past and present, access to the Bold Baking Academy Community, and the one-of-a-kind Baking Concierge — which is a fast & direct connection to me and my team of culinary experts to answer any baking question you might have.

That’s right, inside or out of the Academy! So subscribe now!

Banner to subscribe now to the Bold Baking Academy

Fresh Strawberry Buttercream Frosting

4.67 from 18 votes
My Strawberry Buttercream Frosting recipe uses fresh strawberries and never artificial flavors for that light strawberry flavor you need!
Author: Gemma Stafford
Servings: 4 Cups
Prep Time 10 minutes
Cook Time 5 minutes
Cool strawberries for 1 hour
My Strawberry Buttercream Frosting recipe uses fresh strawberries and never artificial flavors for that light strawberry flavor you need!
Author: Gemma Stafford
Servings: 4 Cups


  • 1 cup (5oz/142g) fresh strawberries (finely diced)
  • 1 tablespoon water
  • 1 cup (8oz/225g) unsalted butter (softened)
  • 4 cups (16oz/450g) powdered sugar (sifted)
  • 1 tablespoon lemon juice


  • Place the strawberries and water in a small skillet over medium-low heat and cook, stirring and mashing the whole time, until the strawberries break down into a thick, reduced paste. Transfer to a bowl and let cool completely.
  • On a stand mixer fitted with a whisk attachment or with a handheld electric mixer, whisk the butter on medium-high for 3-5 minutes, until very fluffy.
  • Reduce the speed to low and gradually add the powdered sugar until mixed.
  • Add the strawberries along with the lemon juice and whisk until combined.
  • Use immediately or cover and refrigerate until ready to use. Bring to room temperature on the counter and re-whip before using.
  • Store leftover frosting in the refrigerator for up to 2 days.
Notify of

most useful
newest oldest
Inline Feedbacks
View all comments
1 year ago

Hi Gemma, if I would like to replace fresh strawberries with Jam. How many gram I should put? Procedure the same? Many thanks!

2 years ago

If using frozen strawberries dont add water? And can I do this with other frozen fruit, like blueberries or raspberries too?

1 year ago

Hie! Yummy, thanks! Re your tips above the recipe, I’d like to use powdered freeze dried strawberries. Do you mean to sub for 1/2 cup powdered strawberries or to add that to the original recipe? Thanks!

2 years ago

Do you use unsalted sweet cream butter?

2 years ago

Is there a substitute for the lemon juice ? I’m allergic to citrus.
Thank you

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.


Weeknight Family Favorites Chapter from the Bigger Bolder Baking Every Day Cookbook