This post may contain affiliate links. Please see our disclosure policy.
One of our most popular recipes on Best Friends For Frosting is this Fluffy Strawberry Buttercream Frosting recipe. I posted about this way back in 2010 when Best Friends For Frosting first started, which means I used a low resolution camera to take the photos–eek! After so many comments and such positive feedback, I was confident this recipe was worthy of makeover photos. For those who have already tried this Fluffy Strawberry Buttercream Frosting recipe, rest assured, the recipe is the same, but the photos are new and improved. I embellished each cupcake with shiny, shimmery pink gumballs and edible striped straws for an extra special touch.
If you prefer your frosting on the sweet side and love strawberries, this recipe is for you. It easily pipes onto cupcakes and serves well as a cake filling, too. This is one of my top favorite frosting recipes!
Recipe developed by Melissa Johnson
–1 cup (2 sticks) of butter, room temperature
–1 teaspoon vanilla extract
–1/3 cup strawberry preserves
–2 cups powdered sugar
–1 drop of hot pink gel dye
- Beat butter with hand mixer for 3 minutes until fluffy.
- Add vanilla extract, and beat until incorporated.
- Add strawberry preserves, and beat until incorporated.
- Add powdered sugar, 1 cup at a time. Mix until frosting is fluffy with medium peaks.
- Add 1 drop of hot pink gel dye. Mix until frosting color is fully incorporated.
Do you have a favorite frosting recipe? Tell us about it in the comments!
Photos for Best Friends For Frosting, photographed by Milou & Olin Photography.
Hello! Tks very much for sharing! I’m writing from Portugal! I need to make a fondant decorated cake with strwaberry shortcake theme. Mummy asked me chocolate cake with some great pink filling! I was looking for strawberry buttercream recipes and i read yours…. Can I use it to fill and cover a double layered cake and then cover it with fondant? Tky very much!
I wanted to make this recipe for my baby shower. How many cups of strawberry preserves for a batch of 80 Cupcakes.
Can u use strawberry jam instead of preserves
Absolutely!
How would i use the jam. Boil it with some water and sugar?
Do you use salted or unsalted butter?
Unsalted butter but either one will work!
Hi, I really want to try this recipe as a filling for my son’s birthday cake. Maybe with some sliced strawberries. Do you think this would be a good idea? I am new to baking and I would like to know if it would go well as a filling or if I should try something else.
Thanks!
Hi Erica! I am so happy to hear you will be trying this recipe. I think using freshly sliced strawberries will intensify the strawberry flavor- which should make the cake a remarkable success. I would love to hear how it turned out for you. Happy baking!
I have used this recipe twice and each time, everyone raved about the frosting and asked me to put it on everything I bake! It’s also the perfect consistency for piping. It’s sturdy enough to hold shape but it doesn’t get rock hard in the refrigerator. Thank you so much for a perfect recipe :)
Kelsy
Thank you so much for the positive feedback Kelsy! It was one of the very first frosting recipes I developed. It makes me so proud! =)
I was searching for a strawberry buttercream frosting and I came upon yours! I didn’t like the other recipes and I love that yours is simple and easy to make. I am going to make it today! Thank you!
Awwwwww~! Thank you Sarah! Let us know if you have any questions. We are here for ya!
I was just about start on Martha’s strawberry buttercream when I came across yours and after reading your review of Martha’s buttercream, I decided to try this one out instead and all I can say is FABULOUS! I used to work for a bakery that had what I thought was the best strawberry buttercream, but after tasting your recipe I would have to say that one has some competition. I used pureed strawberry and added a touch more sugar to make up for all the liquid in the fresh strawberries, but the texture was still perfect.
Thanks for the delightful recipe!
Thank you so much Diana! That is by far the best compliment I have ever received. I am tickled pink that you enjoyed the recipe just as much as I did. Thank you so much again for the positivbe feedback! OX
Diana, I used frozen strawberry puree and naturally there’s too much liquid. I ended up adding another 2+ cups of sugar (stopped counting out of frustration) and then remember something I’ve been taught… I threw in about two tablespoons of regular Crisco and it is stiffens any icing up nicely. I actually discovered this trick agree being frustrated before with strawberry buttercreams and all the wasting of ingredients. I make a traditional cake icing with Crisco, powder sugar and drops of water…stiff but smooth enough to icing birthday cakes. I had a bit of that left over and a huge bowl of strawberry buttercream. I got brave and mixed the two. I was so happy after that!!!!!
So, I’m not sure if this would be recommended by Melissa but I’ll for sure be using Crisco as my thickening agent. Thanks ladies.
I’m going to try this icing recipie with a lemon cake/cupcakes for Easter dinner . Has anyone tried this before? I’m hoping it works out.
I just made this for my daughter’s birthday cupcakes & it’s absolutely delicious!! This will be my go-to strawberry buttercream frosting now :D I will substitude the strawberry jelly with raspberry or blueberry at times also. Thank you for the recipe ^^! I love butter btw.