Strawberry Cream Cheese Frosting
Level up your baking game with an easy and delicious Strawberry Cream Cheese Frosting. This decadent and wonderful frosting is made with real strawberries and no artificial flavors or colors. Try it on cakes, cupcakes or even cookies to celebrate and savor this beloved summer berry.
This post contains affiliate links.
Strawberry Cream Cheese Frosting Recipe
Licking the spoon may not be the best for cookie dough and cake batter, but when it comes to frosting, it’s much less frowned-upon.
I say this because today I am bringing you the absolute best-ever frosting recipe and you are going to want to eat it by the spoonful.
Strawberries are in season and I want them on everything. Frosting is at the top of the list, and it will be on yours too after you try this strawberry cream cheese frosting recipe.
This decadent, creamy frosting is made with freeze-dried strawberries (but I’ll tell you how to make it if all you have is fresh, too). And the tangy cream cheese undertones? It’s the cherry strawberry on top.
It is oh-so-good on these fresh strawberry cupcakes, but you can add it to chocolate or vanilla cake too! I have tweaked the recipe from those cupcakes so that there’s more of the frosting for whatever you dream of putting it on. And eating by the spoonful, of course.
Why I love this recipe:
Fruity dessert lovers, you are going to adore this recipe! It’s a berry sweet spin on plain cream cheese frosting.
- It has a delicious flavor from the sweet strawberry flavor and tangy cream cheese and it brings that yumminess to any dessert.
- There’s nothing artificial here! The pretty pink color and berry flavor come from freeze-dried berries.
- It’s so versatile and such a crowd-pleaser. Try it on cakes, cupcakes or brownies! It pairs well with other berries, vanilla, chocolate and lemon flavors.
Please note that this is not a classic strawberry buttercream frosting. This is more of a strawberry frosting that highlights the freshness of strawberries with undertones of tangy cream cheese.
It pairs so nicely with so many things, and I highly recommend trying it!
More strawberry recipes to try: Strawberry Waffles | Strawberry Overnight Oats | Strawberry Scones with Strawberry Glaze | Strawberry Lemon Muffins
What you need to make this recipe:
The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.
- Large bowl
- An electric mixer (so either a hand mixer or a stand mixer)
- Food processor
- Measuring cups
- Piping bag and tips, for decorating
- Offset spatula, for spreading
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you’ll need:
- Cream cheese — I recommend regular, full-fat cream cheese. This is frosting, after all, and if we’re indulging in dessert, let’s go all the way, right? But if you want a lighter option, fat-free or even Neufchâtel cheese will work, it just won’t have quite the same flavor.
- Unsalted butter — unsalted butter is better for frosting, because you can control the salt level. If you don’t have unsalted, be sure to omit the salt and only add more to taste.
- Freeze-dried strawberries — you can find these at most grocery stores, or even do it yourself! (If you do dehydrate strawberries yourself, be sure they are fully dried or they will be too sticky and gummy to make a good powder for the frosting.)
- Pure vanilla extract — always use the best vanilla you can afford! It’s expensive these days, but it really does level up your baking.
- Powdered sugar — also called confectioner’s sugar, this is a finely ground sugar. If you run out, did you know you can make powdered sugar? It’s super easy to do in a blender or food processor!
- Kosher salt — you don’t need a ton here, but definitely omit if you use salted butter. You can always add a pinch more if it needs it!
Customizations and substitutions
Fresh strawberry frosting: If you don’t have freeze-dried strawberries, you can use fresh, though it doesn’t taste quite as strawberry-centric as it does with freeze-dried.
You’ll need to make a strawberry purée with fresh strawberries. Do this in a food processor and run it through a fine mesh sieve to remove any chunks so it’s smooth.
The fresh strawberry puree does make a runny frosting, so you’ll have to cool it in the fridge before piping it onto your baked good, but it’s still very good. I’ve made this frosting many times before this way — directions and exact amounts are in the recipe card below!
Light strawberry cream cheese frosting: Using fat-free or Neufchâtel cheese is a good alternative to regular cream cheese, though it may slightly alter the overall flavor profile.
How to make Strawberry Cream Cheese Frosting
You can make frosting while your baked goods are in the oven, but remember that they need to be completely cooled before frosting them!
Beat the cream cheese and softened butter together in a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment.
Add the vanilla extract, and beat until combined.
Crush your freeze-dried berries into a powder. The easy way to do this is throw the dried berries into the food processor and process until they turn into a fine powder.
Sprinkle in the powdered freeze-dried strawberries.
Beat until combined.
When these ingredients are mixed, add the powdered sugar and salt. Start at a low speed so the sugar doesn’t fly everywhere, and blend until smooth.
When the icing is smooth, chill in the refrigerator until icing the cupcakes. You can transfer the icing to a piping bag, or you can simply dollop it onto the cupcake and spread it around. You do you!
How to store:
Store this frosting in a food-safe, airtight container in the fridge until you’re ready to use it. It will keep for about a week, but once it’s on baked goods, it will only last as long as your goodies.
Remember that cream cheese should not be left out for more than 2 hours, per the USDA.
Uses for Strawberry Cream Cheese Frosting
This Cream Cheese Strawberry Frosting is so good on just about anything! You can use this recipe on cupcakes or cakes. It makes enough for about 12 cupcakes or one single layer cake.
The sweet strawberry flavor goes with so many flavors! Try it with…
- Strawberry desserts: This one’s a no-brainer! Try it on strawberry cupcakes or strawberry chocolate sheet cake.
- Chocolate treats: If you love chocolate covered strawberries, spread this berry frosting on chocolatey desserts like chocolate cupcakes and gooey brownies.
- Vanilla desserts: Strawberry adds the best flavor to plain ol’ vanilla. Add it to your favorite vanilla cupcakes. For some extra color, try it on these funfetti cupcakes. You could also use it on sugar cookies — or inside of cookie sandwiches!
- Lemon and citrus flavors: Think strawberry lemonade, the best summer combo! Try it on this citrus cake or lime cupcakes.
- Other fruits and berries: Strawberries and other berries are always delicious together. Pipe it onto cherry bundt cakes or blueberry cake for extra berry flavor.
- Red velvet: Cream cheese frosting is classic with anything red velvet! Try this strawberry twist on red velvet cake, cupcakes or cookies, or these red velvet brownies.
Erin’s Easy Entertaining Tips
This frosting is perfect for all kinds of celebrations, including birthday parties and beyond.
Here are some ways I’d make it easier on myself if I were entertaining with this frosting recipe:
- Make cakes a day ahead so they have time to completely cool overnight.
- Never frost a hot cake or cupcake! The frosting will melt and it’s hard to get it right again.
- If it’s a hot day, store your cake or cupcakes in the fridge until 15 minutes before serving outside.
Frequently Asked Questions
Whether you are using freeze-dried strawberries or a purée to flavor your cream cheese frosting, it’s important to ensure there are no lumps before mixing it into the frosting. Put freeze-dried strawberries in the blender or a food processor to grind them finely. For purée, be sure it is super smooth by straining it, ensuring no lumps remaining. Strawberry seeds may be present, too, but they shouldn’t affect the texture too much.
You’ll need about ¼ cup of powdered freeze-dried strawberries. To pulse your own from fresh, you’ll need about ¾ cup of freeze-dried strawberries to get the ¼ cup of powder. Grind up some more if necessary.
Quick tips and tricks to making the best Cream Cheese Strawberry Frosting recipe:
- Store the frosting in the fridge until you’re ready to use it. This will help it set up.
- Don’t skimp on the freeze-dried strawberries — they really have the best flavor! (Better than fresh, even.)
- Be sure to leave your cream cheese out for about an hour to soften it so it’s easier to mix. If you forgot, here’s how to soften cream cheese.
More frosting recipes:
- Brown Butter Frosting
- Cream Cheese Icing
- Baileys Frosting
- Margarita Cupcakes with Salted Tequila Frosting
Here’s how you can make it…
Strawberry Cream Cheese Frosting
Ingredients
- 4 oz. cream cheese softened
- 2 tablespoons unsalted butter softened
- 1 teaspoon pure vanilla extract 6g
- ¼ cup ground up freeze-dried strawberries .75 oz.
- 1 ½ cups powdered sugar 160g
- ½ teaspoon kosher salt 2g
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Instructions
- Beat the cream cheese and salt together in a large bowl with a hand mixer or a stand mixer.
- Add the vanilla extract, and beat until combined.
- Sprinkle in the powdered freeze-dried strawberries. Beat until combined.
- When these ingredients are mixed, add the powdered sugar and salt. Slowly incorporate them into the icing until smooth.
- If the frosting is too thick, add a tablespoon of milk to thin it slightly without making it runny.
- When the icing is smooth, chill in the refrigerator until icing your baked goods. You can transfer the icing to a piping bag, or you can simply dollop it onto the baked good.
Video
Notes
Nutrition
RECIPE
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
Before leaving a comment or rating, ask yourself: