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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 | ©addapinch.com

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 | ©addapinch.com

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 | ©addapinch.com

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 ½ 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.

4.48 from 21 votes

Strawberry Buttercream Frosting Recipe

Dessert 10 mins

Prep Time 10 mins
Servings 2 cups
Course Dessert
Cuisine American
Author Robyn Stone | Add a Pinch
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!

Ingredients  

  • 1 cup unsalted butter softened
  • 3 ½ – 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 salt

Instructions 

  • 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. Add vanilla and then beat on high for about 20 seconds to lighten the frosting.
  • 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.
  • 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.

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Enjoy!
Robyn xo

Frosting / Icing Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review




Comments

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

  2. I’m not sure it would make it to the cake. I’d probably eat it straight from the bag. Love frosting shots 😉

    1. 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.

  3. 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

  4. 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/

    1. 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.

      Thanks!

    2. 5 stars
      If you look at the recipe ingredients list, you’ll see she mentions strawberry syrup. Click on the link for that recipe & you’ll have the strawberry speckle mystery solved 🙂

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

  6. 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!

  7. 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

  8. 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!

  9. 5 stars
    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!

  10. 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

  11. 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!

  12. Robyn,
    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.

  13. 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

  14. Hi,
    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.
    Storm

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

  15. 5 stars
    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.

  16. 4 stars
    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.

    1. 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.

  17. 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!

  18. 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?

  19. 3 stars
    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.

  20. 4 stars
    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

  21. 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

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

  23. 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.

  24. 5 stars
    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.

  25. 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.

  26. 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.

  27. 5 stars
    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!!!!!

  28. 5 stars
    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!

  29. 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!

  30. 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!!

  31. 5 stars
    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.

  32. I will be making a three tiered white cake and plan on decorating it with rosettes. Does anyone know if this frosting will hold their shape? What about cream cheese frosting (most recipes I’ve seen do include some butter)? I’ve never made rosettes before and plan to use a 1m star tip. Any tips or advice would be greatly appreciated as I don’t have the time for a “test run.” Happy baking!

  33. Anxious to try this – looks so good!!! Which piping tip did you use on the cookie in above photo?

  34. HI, does this have any fruit strawberry’ sin the icing or is it syrup only? Where did you buy the syrup?

  35. Has anyone tried folding chopped strawberries into the frosting for the middle layer? I wondering if the berries would lose moisture and it would be a runny disaster. Thanks!

    1. Try using freeze dried strawberries. Many grocery stores carry them nowadays. I personally love the one from Trader Joes. Grind them up a bit first( I throw 2 packets worth in my blend and blend until they form a powder consistency.) If you have the time, press through a small strainer to get rid of the seeds. Add to frosting once you have creamed the butter.

    2. I slice strawberries, then add a bit of sugar to make syrup. Let this set for several minutes. Stir the strawberries a few times, while you wait for juice, to better incorporate the sugar. Then lightly mash the strawberries. I use the juice from the berries and the mashed strawberries as the liquid for my icing. Refridgerate after cake is iced! I use fresh strawberries on the top, before serving, for a beautiful garnish!

  36. 1 star
    Are you sure it’s tablespoons and not Teaspoons? Tried this recipe and as soon as i put the Vanilla in, the texture completely changed and it gave it a very runny and ugly appearance. I started over using Teaspoons instead like the Vanilla buttercream and no matter how much powdered sugar i put all i could taste was the butter. The buttercream did however look soooo much better, thicker, and had a better taste than the first try.

  37. Tried this on chocolate cake for my daughter’s birthday. … Deelicious….my son loves this.ate the froasting alone

    1. I was wondering if I could use salted butter and skip the pinch of salt? I’m thinking it could work but I’m also worried it will be a tad too salty. Any thoughts?

    2. 4 stars
      Unsalted butter is more pure than salted butter mashing butter cream frosting more white than using salted butter. If you use salted butter your icing will have a hint of yellow and any color you add to it will make it have a yellow hue. For example with salted butter if you add red it will have a slightly orange-ish color to it because red and yellow make orange.

  38. Hi Robyn,
    If I use this buttercream frosting in my layer cake and under fondant, how long will it last unrefrigerated? I plan to make cake the night before our daughter’s birthday party but have read it’s best to not put fondant cakes in the fridge but I’m concerned about the buttercream souring. What do you recommend? Thank you. Toni. PS the buttercream sounds so good. I am planning to use it with chocolate mud cake. Chocolate and strawberries, yum!

    1. Hi Toni,
      I’ve never used the frosting under a fondant, so I can’t speak to that. However, if you just use the Strawberry Buttercream Frosting for the cake, then you should refrigerate it. I hope your daughter has a wonderful birthday! Thanks! xo

    1. Hi Alex,
      I’m not sure that it would be enough for two of these cakes. Thanks!

  39. 5 stars
    Please, I am planning to use this for my granddaughters cake, could you tell me once made and in the cake will it last.
    Trish

  40. 5 stars
    Made this to frost white cupcakes. Delicious! I like how it is not overly sweet and the strawberry flavor is not over-powering. It piped well and frosted 20 cupcakes (I go pretty heavy on frosting).

    1. I’m sure they were delicious, Laura! Glad you like it! It’s one of my favorite frostings! Thanks! xo

    1. I’ve not tried jam instead of the strawberries in the recipe. I hope you enjoy the frosting, Liz. Thanks!

  41. 5 stars
    I have made this frosting multiple times now and it’s great! My modifications are to use only strawberry sauce instead of adding milk, as well as to grind up freeze dried strawberries and sift them to get the seeds out, reconstituting them in the strawberry sauce to intensify the strawberry flavor a bit. Our local strawberries are wonderful if you grow them yourself, but if you get them at the store their flavor is just not that intense. Hence the freeze dried additive. 🙂 I also cut the vanilla in half or less and add a bit more salt. When I add all the vanilla, there is a lovely richness but I don’t get quite the strawberry intensity I like. Thank you, Robyn for a wonderful recipe!

    1. Hi Angela,
      So glad you like this frosting! It is such a shame that some strawberries we buy from the grocery store don’t taste as good as homegrown ones do. But happy you found a solution that works for you. Thanks!

  42. Hi Robyn,
    I have made your white cake many many times. It is amazing and my family and friends always request these layers. I have made the vanilla and chocolate buttercream but not the strawberry. My best friends birthday is tomorrow and she requested the strawberry buttercream. In your directions you said to add 1 tablespoon of strawberry syrup after each.cup of sugar is that after each half of cup or a whole cup?
    Also once this cake is made does it have to be refrigerated immediately and does it stay in the fridge
    Until it’s all gone. Normally I freeze these cakes after a couple of days if there is any leftovers.

    1. Hi Catherine,
      I do add 1 tablespoon of strawberry syrup after each whole cup of sugar has been added. I refrigerate my strawberry buttercream frosted cake until it is eaten or I freeze the leftovers after several days. Hope your friend enjoys her cake and has a great birthday. Thanks for letting me know how much your family enjoys my other cakes. xo

  43. Thank you! I’m so excited to make this frosting (with your chocolate cake) for my daughter’s third birthday this weekend. For the frosting, can you use buttermilk in place of whole milk/cream? I only have 1% milk and fat free half and half…. thanks!

    1. I have not used buttermilk in this frosting, Sara. I would use the fat free half and half. I wish your daughter a very happy 3rd birthday!

    1. I’m thrilled you used this frosting on your wedding cake, Mae Beth. I wish you the very best! Thanks.

    1. The Strawberry Syrup in this buttercream frosting is my recipe. Click on the blue “strawberry syrup” link in the frosting recipe and it will take you to the Strawberry Syrup Recipe.

  44. 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!

  45. 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!!!

  46. 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.