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This strawberry cream cheese frosting packs a punch of real berry flavor, without the soggy side effects. Instead of fresh strawberries, it uses a combo of strawberry jam and freeze-dried berries.
That means you get all the tangy, vibrant fruitiness without watering down the frosting. Rich, tangy, and pipable, it’s everything you love about classic cream cheese frosting, with a fruity twist that takes it up a notch.
Why This Strawberry Cream Cheese Frosting Recipe Works
Big berry flavor: Freeze-dried strawberries and strawberry jam bring vibrant, concentrated strawberry taste.
Thick and spreadable: Beating the butter and sugar first helps the frosting stay fluffy and sturdy, not loose or runny.
Just-sweet-enough: The cream cheese adds a tangy edge that balances the sugar and keeps the flavor from leaning too sweet.
Simple ingredients: Most of what you need is probably already in your kitchen—just be sure to grab a bag of freeze-dried strawberries and a block of full-fat cream cheese.
Recipe Tips
Powder the strawberries: Blend freeze-dried strawberries in a food processor until they’re a fine powder. This keeps the texture smooth and evenly mixed.
Cream the butter first: Beating the butter with the sugar before adding the cream cheese helps create a thick, stable frosting that holds its shape.
Stick with block cream cheese: The tub variety is too soft. For the best texture, use full-fat, brick-style cream cheese.
Need a bolder pink? A drop or two of red food coloring will boost the color if the natural hue isn’t quite vivid enough for your cake.
Add ingredients in order: Start by beating the butter with the sugar, then mix in the cream cheese. Coating the sugar in butterfat first prevents it from drawing water out of the cream cheese and making the frosting too soft.
Real Strawberry Flavor, No Runny Mess
This strawberry cream cheese frosting is rich, flavorful, and easy to work with. The real berry taste comes through, and the texture holds up. Swirl it onto cupcakes or use it as a filling for a layer cake.
It is a dependable frosting that tastes as good as it looks. Want a chocolate version instead? Try my chocolate cream cheese frosting for a cocoa-rich twist.
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Strawberry Cream Cheese Frosting
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Ingredients
- 1 ½ cups powdered sugar
- ½ cup butter, softened
- ¼ cup strawberry jam
- 3 tablespoons freeze dried strawberry powder
- 1 teaspoon vanilla extract
- pinch salt
- 8 ounces cream cheese, softened
Instructions
- Add the powdered sugar, powdered strawberries, and butter to a mixing bowl. Beat with an electric mixer for several minutes until creamy and fluffy.
- Add the strawberry jam, vanilla extract, and salt. Beat until well combined.
- Add the cream cheese and beat for 1 to 2 minutes until smooth and creamy.
Notes
Yield and Scaling:
This recipe makes enough frosting for:- One single-layer 9-inch cake
- The top of a 9×13-inch sheet cake
- 24 cupcakes with a modest 1½-tablespoon swirl
- Or 10 cupcakes with tall, piped mounds of frosting
- For a double-layer 8- or 9-inch cake, double the recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!This strawberry cream cheese frosting pairs perfectly with all kinds of cakes and cupcakes. Try it with our Triple Chocolate Cake for a chocolate-berry combo. Or my banana layer cake for all the fruit.
Spread it on a Strawberry Crunch Cake or Strawberry Jam Cake for double the berry factor, or swirl it onto Lavender Cupcakes for something a little unexpected.
