Fresh strawberry buttercream piped in a swirl into a jar. Plain cupcakes and cupcakes with swirls of frosting surround it.

Fresh Strawberry Buttercream

Today I have the most delicious fresh strawberry buttercream made with homemade strawberry preserves. This is an easy, bright, delicious frosting that is packed with strawberry flavour without the use of freeze fried strawberries.

Strawberry is one of my favourite flavours of Spring and Summer and I love having a flavour packed frosting. Strawberry pairs so well with chocolate, especially around Valentine’s Day, but also with vanilla, lemon and multiple other flavours. My strawberry buttercream would also make for great sandwich cookies!

This frosting also requires no food colouring as the strawberries will give it a beautiful pink colour. This makes it a great option for kids desserts or baby showers if you want to avoid food colouring for health reasons or to avoid stains!

If you’re interested in some other frosting flavours, then try my stabilized whipped cream for a simple quick frosting that has much less sugar or my chocolate cinnamon cream cheese frosting for the ultimate spiced treat.

A lemon cupcake with a swirl of fresh strawberry buttercream on top.

Absolutely, but make sure they are preserves, which are basically just cooked down fruit with a little sugar added. Jams and jellies often have gelatin or other thickening agents and tend to be sweeter. This can alter the taste and texture of your frosting.

Having said this, I still recommend homemade if possible as it will give you much more flavour!

Your homemade reduction should be a little thick and will thicken as it cools. While cooking, you’ll know it’s ready when it coats the back of a wooden spoon.

If your strawberries are still pretty chunky, then mash them against the side of the pot with the wooden spoon. If you still have some bigger pieces, that’s fine! They’ll still mix into the frosting nicely! See below for an example.

The strawberry reduction sitting in a tupperware to show the thickness and consistency it should be.

For this recipe it really doesn’t matter. I typically use frozen sliced strawberries as it’s cheaper and less work. Plus, I find frozen berries are less hit or miss on good flavour. Just make sure whatever strawberries you’re using have some taste. If they’re bland, your buttercream will also be bland.

My first choice for this frosting is obviously chocolate! My easy chocolate cupcakes are quick and easy to make and pair wonderfully with strawberry. My easy vanilla cupcakes or banana snack cake would also be amazing!

If you want to make cookie sandwiches, try my double chocolate cookies or my strawberry chocolate chunk cookies for extra strawberry flavour. If you want something gluten free, my double chocolate almond flour cookies would be perfect.

A chocolate cupcake with a swirl of fresh strawberry frosting on top.

This recipe makes about 3 cups of frosting which is enough to generously frost 12-16 cupcakes, like I have in the pictures or lightly frost 24 cupcakes.

You should also be able to frost a 2 layer 6 inch cake or a 9×13 sheet cake with this amount. For other sizes or layer amounts, I highly recommend checking out Chelsweets buttercream calculator. It’s a great easy tool and she has everything you can think of in this post!

Grainy frosting is honestly the hardest part about making frosting to me. Over the years, I have learned a few tricks including sifting your powdered sugar. You can also let the frosting sit for a while in the fridge, allowing more of the sugar to dissolve.

I would say the most important step is properly mixing your frosting though. You want to beat the butter for at least 3 minutes initially to make it light and fluffy. Then add your sugar in parts allowing it to fully incorporate each time. Lastly, once everything is added, beating for an additional 2 minutes at the end helps to make a super light frosting while allowing the sugar to fully incorporate.

Fresh strawberry buttercream piped in a swirl into a jar. Cupcakes with swirls of frosting surround it.

To ensure your strawberry buttercream is light, fluffy and smooth, follow the above steps.

To get a smooth frosting, once you’re done mixing, you’ll need to stir the frosting by hand with a spatula or wooden spoon for a couple minutes. This helps to get out big air bubbles ensuring a smooth piping experience.

If your frosting is too stiff or thick, then add some additional cream, just 1/2 tbsp at a time. Mix it in fully and then test the consistency again. I just ren my finger or a spatula through it. If your frosting is too thick, it’ll be hard to spread or get out of a piping bag.

If your frosting is too runny, then you’ll need to add some more icing sugar. Add 1/4 cup at a time so it doesn’t get too sweet. If you do find it too sweet, add a pinch of salt to help balance the flavour.

Fresh strawberry frosting piped in a swirl into a jar. Cupcakes with swirls of frosting surround it.
  • Ensure you properly mix everything together and you beat the frosting for an additional 5 minutes at the end to ensure a smooth, fluffy frosting.
  • Having room temperature ingredients helps create a smoother frosting.
  • I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
Fresh strawberry buttercream swirled in the mixing bowl.

Today’s song is by one of my favourite singers, Jack White. Always loved pumping this song in the car! Here’s Icky Thump by The White Stripes. Happy baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.

Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.

Fresh strawberry buttercream piped in a swirl into a jar. Plain cupcakes and cupcakes with swirls of frosting surround it.

Fresh Strawberry Buttercream

Olivia Daly
An easy, bright, fresh strawberry buttercream made with homemade strawberry preserves. Full of strawberry flavour with no freeze fried strawberries.
5 from 1 vote
Prep Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour
Course Dessert
Servings 3 cups

Ingredients
  

Strawberry Reduction

  • 225g/8oz fresh or frozen chopped strawberries
  • 1 tbsp (13g) granulated sugar (add a little more if strawberries are bland)
  • 1 tsp lemon juice
  • OR
  • 5 tbsp strawberry preserves (not jam or jelly)

Frosting

  • 1 cup (226g) unsalted butter, room temperature
  • 1/2 tsp salt
  • 3 1/2 cups (490g) icing sugar sifted
  • 2-3 tbsp whipping cream
  • 1/2 tsp vanilla extract

Instructions
 

Strawberry Reduction

  • In a small saucepan, add your strawberries, sugar and lemon juice. Cook down on medium low heat on the stove, stirring occasionally until it coats the back of the spoon. Will take 10-15 minutes and you should have about 5 tbsp left when done.
  • I like to mash the berries against the side of the pot with a wooden spoon to break down any big peices as well. Set aside to cool. You can also make this a few days in advance and store in the fridge which is what I usually do.
  • If you don't want to use your own reduction, use 5 tbsp strawberry preserves, not jam or jelly!

Preparing the Frosting

  • In the bowl of a stand mixer or large mixing bowl, add the butter. Beat on medium high speed for 3 minutes. Add in the salt and mix at low speed until incorporated.
  • Add in 1/4 of your sifted icing sugar and mix at low speed until incorporated. Add in 1 tbsp of cream here if you need too. Once incorporated, turn mixer to medium high for 10 seconds.
  • Add in the rest of your icing sugar in 3 parts, mixing in fully each time. Add in your vanilla extract and cooled strawberry reduction and beat on medium for 30 seconds.
  • Check the consistency of your frosting, if it's too thick, add in more cream 1/2 tbsp at a time. I typically use 2 1/2 tbsp of cream total. Once your happy with the consistency, beat the frosting on medium high speed for an additional 2 minutes.
  • To get out air bubbles, mix the frosting by hand with a spatula for 2-3 minutes. This will be how you get a super smooth frosting. Then, add the frosting to a piping bag and use as desired. Store any leftovers in the fridge for up to 5 days or in the freezer for up to 3 months and enjoy!
Keyword fresh strawberry frosting, Strawberry Buttercream
Tried this recipe?Let us know how it was!

Nutrition Facts

Serving Size3tbsp
Servings16 (3 tbsp)
Amount Per Serving
Calories235
% Daily Value *
Total Carbohydrate32g
11%
Dietary Fiber0.2g
1%
Sugar31g
Total Fat12g
19%
Saturated Fat7g
35%
Trans Fat0g
Protein0.2g
1%
Cholesterol32mg
11%
Sodium75mg
4%
Potassium28mg
1%
5 from 1 vote (1 rating without comment)

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