Strawberry Cream Cheese Frosting is thick, silky, and bursting with strawberry flavor thanks to a special ingredient…crushed, freeze-dried strawberries!
I know a certain little 4-year-old who adores all things strawberry. Strawberry smoothies, strawberry ice cream, strawberry muffins, strawberry cake…if it starts with strawberry, she’s a fan. She’s requested strawberry cupcakes for her last couple of birthdays, and I’ve typically just topped them with my family’s favorite Classic Cream Cheese Frosting recipe with some fresh strawberry puree blended in.
The problem is that fresh strawberry puree tends to be pretty watery. And that means that adding too much makes for thin, runny frosting. But adding too little means the strawberry flavor gets overpowered by the cream cheese. So what’s a cream cheese frosting-loving mom with a strawberry dessert-loving daughter supposed to do???
Secret Ingredient!
Well, I’ll tell ya what she’s to do. She’s to procure a bag of magical, freeze-dried strawberries. And she’s to dump them into her blender or food processor and pulverize them into a bright red, strawberry-packed powder. And then she’s to whip that powder into her tried-and-true cream cheese frosting recipe!
This recipe is super easy to whip up and it’s good enough to eat with a spoon. It’s thick and silky. It has a strawberry flavor that’s big and bold. And take a gander at that gorgeous color!
This frosting is a beautiful, scrumptious complement to strawberry cakes, cupcakes, or cookies, but it’s equally delicious on vanilla or chocolate treats. I mean, how good would this stuff be slathered on a rich, fudgy pan of brownies?!
And can I let you in on a little secret? The beauty of this recipe is that you can take the general concept and flavor your cream cheese frosting with different types of freeze-dried fruits! Peaches, cherries, mangoes, pineapple, bananas, blueberries, blackberries…a wide variety of freeze-dried fruit is readily available these days.
Just be sure you’re using freeze-dried fruit — which can be easily crushed into a fine, dry powder — as opposed to dried fruit — which is chewy and leathery and won’t turn into a powder now matter how much you beat on it. 😉 Also, since freeze-dried fruit is always available, you can make fruit flavored frosting year-round, without worrying about what fruit happens to be perfectly sweet and in-season.
Strawberry Cream Cheese Frosting will make your desserts happy. It’ll make your family, friends, and bake sale recipients happy. And I can guarantee that it’ll make any and all 4-year-old strawberry lovers verrrry happy.
Tips & Tricks
- The longer you whip this frosting, the lighter and fluffier it will become.
- As depicted in a couple of the photos in this post, I like to scoop my frosting into a gallon-sized plastic baggie, snip off the corner of the bag, and pipe the frosting onto the cupcakes in a spiral, starting from the outside perimeter and working towards the center. Piping the frosting as shown in these photos requires a lot more frosting than spreading it with a knife, so in that case, plan on making a double recipe of frosting for 24 cupcakes.
- The small amount of almond extract gives the frosting a nice, but not overpowering, undertone. However, if you don’t have any almond extract on hand, the frosting will still be delicious if you leave it out.
Strawberry Cream Cheese Frosting Recipe
Strawberry Cream Cheese Frosting
Ingredients
- 1 1/2 cups sliced freeze-dried strawberries, about 1 ounce
- 1/2 cup 1 stick salted butter, softened
- 8 ounces cream cheese, softened
- 3 to 4 cups powdered sugar, depending on your desired consistency & sweetness of frosting
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon pure almond extract, optional
Instructions
- Pour freeze-dried strawberries into a blender or small food processor. Pureé until crushed into a fine powder (with some small lumps remaining). Set aside.
- Using an electric mixer, beat together the butter and the cream cheese. Slowly and gradually blend in the powdered sugar and vanilla, then beat until smooth and well-combined, scraping the bowl as necessary. Slowly blend in the strawberry powder, then beat on high until it's completely incorporated.
Notes
More Strawberry Treats
- Strawberry Shortcake
- Sparkling Strawberry Floats
- Easy Strawberry Cream Cheese Pastries
- Strawberry Spinach Salad
Christie says
This frosting is absolutely delicious especially on devil’s food with dark chocolate chip cake. Tasted like a dark chocolate covered strawberry. Everyone raves about them. I did however, modify the recipe since I do not like overly sweet frosting. I used only two cups of sugar and 2 packages of cream cheese instead of one ( the rest of the recipe stayed the same). The color of the frosting is a beautiful shade of Mauvey pink. Truly a hit and a do over.
Tiffani lawyer says
Omgeeeee.. this is the best frosting. So much strawberry flavor I’ll never mess with fruit puree.. cooking straining. Cooling .. when freeze dried is amazing real strawberry flavor.
Samantha at Five Heart Home says
Yay, Tiffani! Isn’t using the freeze-dried fruit such a great shortcut?! I’m so glad you enjoyed it. 🙂
Lourdes says
Hi, this frosting will be great, cant wait to make them. I can use unsalted butter instead to salted butter and add 1/2 tsp of salt?
Thank you
Samantha at Five Heart Home says
Hi Lourdes! You can definitely use unsalted butter in this frosting, but I’m afraid that adding 1/2 teaspoon of salt would be way too much. A pinch of salt (no more than 1/8 teaspoon) will probably be plenty. 🙂
Lisa says
This is the best strawberry cream cheese frosting recipe I have ever tried. The freeze dried strawberries were the right solution. I’ve tried so many other recipes that used fresh or frozen strawberries and the frosting was just too runny.
I made this frosting to top a strawberry cake for a birthday party. It got rave reviews and was quickly devoured. The actual store bought birthday cake never had a chance!
Thank you for sharing!!!
Susan says
Mmmmmm! A nice thick, not too sweet cream cheese frosting! I like that one could use different freeze-dried fruits. They are usually found in the baking aisle or raisin aisle. Definitely use the vanilla and almond extracts. They play off of each other for great flavor. I try to use both in any recipe that calls for them. If a recipe calls for 1t vanilla, I would use 1/2t vanilla and 1/2t almond.