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overhead shot of mini gluten-free cupcakes with strawberry frosting and strawberry slice on black wire rack

Strawberry Buttercream Frosting

Author: Janet Harlow
Course: Dessert
Cuisine: American
Servings: 2 ½ cups
Strawberry frosting with no artificial colors or flavors. Just real strawberries.
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Prep Time 7 mins
Total Time 7 mins

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  • 8 ounces 2 sticks soft butter
  • c powdered sugar
  • ¾ c freeze dried strawberries about 1 oz
  • 1 tsp vanilla extract powder or gel
  • milk or dairy-free substitute optional for spreadable frosting


  • Place the strawberries in the blender and grind to a fine powder.
  • Pour the powder through a very fine mesh strainer to remove the seeds. Use a strainer that has more than one layer of mesh, otherwise the seeds will go through.
  • Whip the softened butter with an electric mixer until it is smooth, about 1 minute. Add the powdered sugar,
  • Starting on low speed, mix in the sugar.
  • Add the strawberry powder and mix in on low speed. Scrape down the sides and bottom of the bowl.
  • Add the salt and vanilla and mix on high for 1 minute.
  • If the frosting is too stiff add a couple of teaspoons of milk or milk substitute and combine.


Serving: 2TbspsCalories: 79kcalCarbohydrates: 11gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 10mgSodium: 31mgSugar: 11g
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.