My strawberry cream cheese frosting is smooth, fluffy, and full of fresh strawberry flavor! I use real strawberries and simple ingredients for my pretty pink frosting that’s perfect for cakes, cupcakes, or eating right off a spoon!
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My Easy Recipe for Strawberry Cream Cheese Icing
The first time I made strawberry cream cheese frosting was for my daughter Leah’s birthday cake. She wanted something pink but not too sweet, and definitely not the kind from a tub.
I had a bunch of fresh strawberries in the fridge, so I decided to blend them into a frosting and see how it turned out. As soon as I saw the pretty pink color, I had a feeling it was going to be a hit. Once I tried a little taste, I knew for sure!
The frosting came out super creamy and had the perfect balance of sweetness and tang from the cream cheese. Even my son Connor loved it so much, he asked for the “pink frosting” for his birthday too!
And if you love good frosting recipes, try my recipes for peanut butter frosting, cool whip frosting, raspberry cream cheese frosting.
Strawberry Frosting Ingredients
- Strawberries – Fresh berries work best for taste and texture, but I have used frozen strawberries as well. I don’t recommend using strawberry jam.
- Cream cheese – Full-fat cream cheese gives the frosting the best texture and flavor with that classic tangy richness you don’t get from buttercream.
- Salted butter – The salt in the butter helps balance the sweetness. I make sure it’s at room temperature so it creams easily.
- Vanilla extract – Adds warmth and depth to the strawberry and cream flavors.
- Powdered sugar – This gives the frosting structure and sweetness. I add it gradually to get the consistency just right.
How to Make Strawberry Cream Cheese Frosting
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Puree the strawberries in a food processor or small blender, pulsing until they are a smooth consistency. Portion out ⅓ cup of puree for this recipe and reserve the rest for other uses.
STEP TWO: Fit the stand mixer with the paddle attachment. Combine the softened cream cheese and butter in the bowl, creaming them together until they’re light and fluffy.
STEP THREE: Add the vanilla extract and strawberry puree to the bowl and mix to incorporate.
STEP FOUR: With the mixer on low speed, slowly begin adding the powdered sugar. Increase the speed to medium-high once all of the sugar has been incorporated, and beat the strawberry frosting for about 2 minutes, until it’s light and fluffy.
Tips for the Best Strawberry and Cream Cheese Frosting
- I choose really ripe fresh strawberries for the best flavor.
- Use full-fat brick cream cheese, not the spreadable kind. I’ve made the mistake of using the tub version or trying low-fat cream cheese, and the frosting never sets up right.
- I let the cream cheese and butter come to room temperature before mixing without letting them get warm. It makes a huge difference in how smooth the frosting turns out.
- Don’t overmix the frosting or it can start to bind and turn out gummy. I mix mine in a stand mixer or with a hand mixer until it’s light and fluffy.
- Spread the strawberry frosting on cooled desserts only. I let the cake layers cool completely or the frosting will melt right off.
- Store any leftovers in the fridge. I keep mine in an airtight container and it holds up really well for a few days.
Cream Cheese Frosting Variations and Substitutions
- Add a drop of pink food coloring for a more vibrant color. Mine usually comes out a soft pink from the fresh berries, but I’ve used food coloring to dial up the color for a dessert table or potluck.
- Use unsalted butter for full control over the salt level. I recommend adding up to 1/8th of a teaspoon of salt if desired.
- I sometimes add a dash of lemon juice to brighten the flavor even more. This is my go-to variation in the summer.
- I like to use almond extract with vanilla extract for a fun twist. This is so good when I pair the frosting with chocolate cake!
- Try my recipe with raspberries or blueberries for a different berry version. The process is basically the same, but I think it’s fun to switch up the flavor.
How can I use strawberry frosting?
I absolutely love using this frosting to top off my vanilla cupcakes for spring or summer occasions like Easter, Mother’s Day, or birthdays!
It’s also amazing for frosting between cake layers of my air fryer cake or strawberry banana cake. I like topping either cake with some fresh strawberry slices for a presentation that’s both pretty and delicious!
Strawberry Cream Cheese Frosting FAQs
Why is my strawberry cream cheese icing gummy?
The one time I got distracted talking to my daughter and left my stand mixer running too long, my strawberry cream cheese frosting turned out super gummy! Since then, I only mix the frosting until it’s light and fluffy so it doesn’t get overworked and start to bind.
How can I thicken up my strawberry cream cheese frosting?
When the frosting feels thin, I add a little more powdered sugar or small amounts of cream cheese until it reaches the desired consistency. I’ll also stick the whole bowl in the fridge for 30 minutes to an hour, which always firms it up nicely without losing the flavor or texture.
More Easy Recipes with Strawberries
- Strawberry cobbler
- Strawberry crunch cheesecake
- Strawberry shortcake crumble
- Strawberry shortbread cookies
- Strawberry fruit dip
Easy Strawberry Cream Cheese Frosting
Ingredients
- 1 cup fresh strawberry halves
- 8 ounces cream cheese, softened 1 brick
- ½ cup salted butter, softened 1 stick
- 1 teaspoon vanilla extract
- 6 cups powdered sugar
Instructions
- Place the strawberries in a small blender or food processor and pulse until they are a smooth puree.
- Measure out ⅓ cup of puree and save any extra for another use.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened cream cheese and butter until they are light and fluffy.
- Add the strawberry puree and vanilla extract and mix to combine.
- With the mixer on low speed, slowly add the powdered sugar.
- Once all of the powdered sugar has been incorporated, turn the mixer to medium-high speed and beat it until light and fluffy – about 2 minutes.
Notes
- My recipe makes 3 cups of frosting, which is enough frosting for 12 cupcakes or a 9×13-inch sheet cake.
- Choose really ripe fresh strawberries for the best flavor.
- Use full-fat brick cream cheese, not the spreadable kind.
- Let the cream cheese and butter come to room temperature before mixing without letting them get warm. It makes a huge difference in how smooth the frosting turns out.
- Don’t overmix the frosting, or it can start to bind and turn out gummy.
- Spread the strawberry frosting on cooled desserts only, or the frosting will melt right off.
- Store any leftovers in the fridge in an airtight container. It holds up really well for a few days.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
