Strawberry Buttercream Frosting Recipe

Strawberry Buttercream has to be one of my family’s favorite flavors of frosting. How could it not be since we are all about strawberry everything!


Strawberry Buttercream Recipe | ©


Perfect for spring and summer, this strawberry buttercream frosting is so delicious on so many baked goods it will quickly become one of your favorites, too! Promise.

Well, if you like strawberries, that is.

Strawberry Buttercream Frosting | ©


This past weekend, I whipped up a batch of this strawberry buttercream frosting to use on my niece’s cake for her graduation party. It was by her request when I asked her what kind of cake she wanted for her party.

This delicious buttercream works perfectly on so many baked goods from cakes and cupcakes to topping cookies or just smooshing between two vanilla wafers if you are in a hurry.


Strawberry Buttercream Frosting Recipe | ©


I do have a few tricks to make your buttercream frosting light and fluffy and bakery perfect look!

To make my strawberry buttercream frosting, you’ll want to be sure to follow the instructions of adding the confectioner’s sugar 1/2 cup at a time and then turning your mixer onto a high speed for the fluffiest of frostings.

Here’s my Strawberry Buttercream Frosting recipe. I can’t wait to hear how you  love it.


4.7 from 12 reviews
Strawberry Buttercream Frosting Recipe
Prep time
Total time
Strawberry Buttercream Frosting is perfect for frosting cakes, cupcakes, and other baked goods. Get this family-favorite Strawberry Buttercream Frosting recipe for perfect fresh strawberry buttercream flavor!
Serves: 2 cups
  • 1 cup unsalted butter, softened
  • 3½ - 4 cups confectioner's sugar, sifted
  • 4 tablespoons strawberry syrup
  • 1 tablespoon vanilla extract
  • 2 tablespoons half-and-half, heavy cream or whole milk
  • pinch of salt
  1. Cream together butter and ½ cup of confectioner’s sugar at a time. After each cup of sugar has been added, add strawberry syrup 1 tablespoon at a time, then add vanilla and then beat on high for about 20 seconds to lighten the frosting.
  2. Add half-and-half, one tablespoon at a time until the buttercream has reached a consistency where it will hold it’s shape. Add pinch of salt and whip on high for a final 20 seconds.
  3. Use immediately or cover and refrigerate up to three days. To use once refrigerated, slowly allow to reach room temperature and then beat on low speed until the buttercream is smooth before using.


Robyn xo


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  1. 3

    Robyn says

    Yours looks like it has mashed strawberries in it… I can see red bits. Did you add some? Just wondering!

    • 9

      Wende says

      The flavor of the frosting was delicious and the consistency was just right. Mine wasn’t as pink as your picture….thought later I should have added a drop of food coloring.

  2. 10

    Charlene says

    Hi, I’m trying to find a buttercream topping/filling for a 3 year old’s birthday cake and this looks amazing! But can it be done without an electric mixer?? I can get one but not in time for her birthday! Thanks

  3. 11

    Mims says

    I don’t understand how the picture shows actual flecks of strawberry, but there is no real strawberries in this recipe. Is the picture just for show? I would like my frosting to look like that picture, but don’t see how that can happen with these ingredients/

    • 12


      There are real strawberries in the recipe. They are in the strawberry syrup that I use in the buttercream. The link is provided to the recipe for my strawberry syrup so that you can see how it is made.


  4. 13

    Liz says

    I made this beautiful strawberry syrup and icing for my son’s 4th birthday cake at kindergarten and it was a hit! Great recipe.

  5. 15

    Jackie says

    How would this frosting taste with lemon cake? My friend’s bridal shower is this weekend and she loves lemon cake with pink frosting so I assumed strawberry would be best!

  6. 16

    miriam says

    Hello. I am going to try this out for sure. Want to use it for my daughters birthday but was wondering if using it to cover the cake and then cover the cake with rolled icing would be ok. I am afraid that the icing would get wet in the fridge. Can u give me your opinion pls

  7. 17

    Res Ipsa says

    Thanks for sharing! This recipe is awesome. I used my great grandmother’s 1-2-3-4 cake recipe and made your strawberry frosting! Well done. We used the rest of the strawberry sauce with each slice of cake. This one will definitely be in my rotation. Will you post a tutorial on crumb coating a cake?

    Many Thanks!

  8. 18


    Girl, this frosting has made my life. I spent my Sunday night sneaking spoonful after spoonful of this stuff from the bowl to my mouth instead of the cake I baked. I eventually saved myself and frosted the cake, but this is incredible. Thank you so much!

  9. 20

    Lisa says

    Hi I’m making this recipe today and excited! Question though is it ok if I use salted butter? Its all I have on hand :( please let me know your thoughts. Thanks

  10. 23

    Kristin says

    I’m making assorted cupcakes for my daughter’s 1st bday.. Wanted to do some with buttercream and some with strawberry buttercream.. If I follow the recipe omitting the straw syrup, is the buttercream tasty? And then I would add strawberry for the rest.. Hope this makes sense! TIA!

  11. 24

    Michelle says

    I have never made frosting before in my life. I tried this for cupcakes for my daughter’s 6th Birthday party. It was delicious!! It was also helpful to add 1/2 cup of confectioners sugar at a time. Thanks for the tip!! I did add an extra tablespoon of Strawberry syrup for flavor and an extra tablespoon of heavy cream. It was amazing and easy , now that I have done it. I will do again.

  12. 26

    jenny says

    Can I add more strawberry syrup in the frosting, I just made mine. But can I add 1 extra tablespoon to it..:) it taste so good

  13. 28

    Storm says

    I would like to use your frosting recipe to make a strawberry birthday cake for my daughter’s birthday. Do you think this particular frosting would go well with a hello kitty face made out of marshmallow fondant would look right sitting on top of this kind of frosting? I’m new to this and trying to think it through before I do this lol. I’m thinking maybe after frosting the cake, putting into frig and then take it back out after a while to help frosting to become more stiff and then put hello kitty face on top. Just need someone’s opinion.

    Thanks for Sharing Your Recipe.

    • 30

      Renee Boone says

      Never mind, I saw the answer in the feed :) Can’t wait to try this on my red velvet cupcakes for Valentine’s day!

  14. 32

    kkg says

    This is second time making this frosting and syrup. Officially in love. The syrup came out thicker thus making the frosting a pretty pink. This frosting is here to stay.

  15. 34

    Jennifer Gonzales says

    I followed step by step. Being careful that I didnt mess up but at the end the consistency was not right. It wasn’t as thick. It wasn’t fluffy enough to spread on my cake and the taste wasn’t like I had imagined. The flavor was not strawberry enough to me and I also made the simple strawberry syrup recipe. I dont know what went wrong. My only thought is too refrigerate it and wait till tomorrow to see if I can spread it on my cake. Thanks for the recipes though. I might have to do it again.

    • 35


      Hi Jennifer,
      I hate that you had difficulty with it turning out for you. Usually by beating on high speed for about 20 seconds or so after each addition of sugar makes it very fluffy. Once you remove it from the refrigerator, maybe try beating it again for a few more seconds to see if that helps any.

  16. 36


    My daughter LOVES strawberries and requested strawberry cupcakes to take to school. We live in Germany and typically German children are not fans of buttercream so I quartered the recipe and only made small rosettes on top… BAD decision. They all LOVED it. Wonderful recipe. Anytime my picky daughter pronounces something “Deeelicious” I know I have a winner. Thank you!

  17. 37

    Sandra says

    What are your thoughts on adding a tablespoon of meringue powder to the frosting to help it stiffen after piping it onto a cake? Do you think it would compromise the frosting?

  18. 40

    Val says

    I just made this frosting for my daughter’s strawberry birthday cupcakes and it looks so pretty. But, it doesn’t have a very strong strawberry flavor. To us it tastes more like a regular buttercream. It also needed at least a cup more powdered sugar to get the consistency right. It’s good and will be good on the cupcakes, but definitely not the strawberry flavor we expected.

  19. 41

    Idarmys says

    This recipe looks great. Im making white cake filled w/ strawberry preserve cupcakes for my daughters 13th birthday party and was looking for a frosting that will go well with the flavor and not melt if its a little warm out and I know buttercream holds. Thanks

  20. 42

    Roxanne says

    It doesn’t have much strawberry flavor at all, and won’t thicken up or make stiff peaks for me. I followed the recipe, and the strawberry syrup recipe, exactly

  21. 43

    Lydia says

    Made this an love it no more can frosting for me thanks for it taste so good.melts in your mouth

  22. 44

    Kim says

    I made this recipe as is and I didn’t find the strawberry flavor noticeable at all. I needed to use about 10tbsp of strawberry syrup before the flavor was strawberryish enough for me.

  23. 45

    jennyandcompany says

    Delicious! This was the perfect frosting go the chocolate cupcakes I made today. Half the recipe was enough for a dozen. I may add more strawberry syrup next time.

  24. 46

    Tiffany says

    Hi Robyn,
    Is it a ‘must’ to refrigerate the frosting for days before I can spread them on a cake? I’m hoping to do them all (puree, frosting, baking and decorate) in a day, is this achievable.

  25. 47

    Jinny says

    Do I sift the powdered sugar into the measuring cups, or measure and then sift? Never can remember, but I know it makes a big difference in overall measurements.

  26. 50

    Ellie says

    Oh my! This may be my new favorite icing. I used this for my daughter’s 3rd birthday cake: a strawberry cake with white chocolate frosting filling and this light and delightful strawberry frosting. I only used about 3cups of sugar and upped the strawberry syrup to 6tbs to amp up the strawberry flavor. I also added two drops of pink food coloring because my daughter specifically asked for a PINK cake. It is divine – Don’t Wait! Make this! Now!!!!!

  27. 51

    Heather says

    THANK YOU!! This was EXACTLY what I was looking for! It was delicious and my boyfriend was very happy to take care of the leftovers! And that strawberry sauce… I would be lying if I said we didn’t eat about half of it with a spoon directly out of the blender. I took a chance and made it with frozen berries and it still turned out fantastic! I used the frosting to top vanilla cupcakes and they were fantastic!

  28. 52

    Jeanne says

    Hi! I wanna clarify is it really 1tbsp vanilla? That sounds a lot though. I usually see 1 tsp or 2 of vanilla here and there but tbsp? Thanks!

  29. 54

    Sara says

    I just made this to fill a chocolate cake with, I used 6 tbls of strawberry syrup and no cream/milk because with just 4tbls it didn’t seem to have enough strawberry flavor. I whipped it a while and got a good fluffy consistancy. Thanks!!

  30. 55

    julia says

    I just have to say, this is the best frosting I have ever found. I have been continually searching and trying new frostings every time I make a cake and I finally found a keeper!!! THIS IS AMAZING–Thankyou for sharing it so very much. It is very light- like a whipped cream frosting and it isn’t sickeningly sweet…I actually found myself licking the bowl! I have hated buttercreams because they just taste like powdered sugar to me but this is excellent…I don’t think I will ever find one I like as much that is this easy.

  31. 56

    Sandy says

    I am going to make the white cake recipe and frost with the Strawberry Buttercream for my daughter’s 18th birthday. Do I need to double the buttercream recipe? I’m wondering because the white cake is a three-layer cake. Thank you!

  32. 57


    I would recommend doubling it, Sandy. You may have a little left over depending on how much you add between layers, etc. it will keep for a few days in the refrigerator or is great between cookies or icing cookies. Happy 18th to your daughter!!!

  33. 58

    Sandy says

    Thank you Robyn for the response. Doubling it was perfect, and there was a bit to spare so I could have had more frosting between the layers. The cake and the frosting were delicious, and your strawberry buttercream tastes like strawberry ice cream, by the way, yum! Thank you also for the birthday wishes.


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