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+ servings
strawberry butter cream in glass bowl

Strawberry Buttercream Frosting

Hollie Schultz
An easy to make, delicious strawberry buttercream frosting. This batch can be used to heavily frost a 2-4 layer cake.
Prep Time 10 mins
Total Time 10 mins
Course Dessert
Cuisine American
Servings 16 servings
Calories 450 kcal


  • 2 cups butter room temperature
  • 1 oz freeze-dried strawberries made into a powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 7 cups powdered sugar
  • 2/3 cup heavy cream
  • 1 tbsp lemon or lime juice


  • Blend 1 oz of freeze-dried strawberries in a blender or food processor completely until you get a strawberry powder. Set aside.
  • Beat butter in a stand mixer (or with a handheld mixer) for 30 seconds until smooth.Add in strawberry powder, vanilla extract and salt. Blend on low until combined.
  • Slowly add in one cup of powdered sugar at a time and alternate with small amounts of cream until you have used all powdered sugar and cream.
  • Add in lemon (or lime) juice. Beat on low until everything is combined and you get the consistency you are looking for. NOTE: To thicken up the frosting, add more sugar. To thin it out, add more cream.


Calories: 450kcalCarbohydrates: 54gProtein: 1gFat: 27gSaturated Fat: 17gTrans Fat: 1gCholesterol: 75mgSodium: 81mgPotassium: 40mgFiber: 1gSugar: 53gVitamin A: 855IUVitamin C: 22mgCalcium: 14mgIron: 1mg
Keyword frosting, icing, strawberry
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