icing for strawberry cake recipe

Written ByJenny Smyth Posted on
icing for strawberry cake recipe
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The Best icing for strawberry cake recipe

I have been making this icing for strawberry cake for years, and it is the one my family always requests. My kids love it on birthday cakes and even on simple cupcakes for a weekend treat. The icing is creamy and sweet with a fresh strawberry flavor that comes from real fruit. It is not too heavy, so it works well for any occasion from a casual dinner to a holiday party.

This recipe uses fresh strawberries to give the icing a natural pink color and a bright taste. You can use frozen strawberries too, just make sure to thaw and drain them well. The key is to reduce the strawberry puree on the stove until it is thick and concentrated. This step adds depth and keeps the icing from being too runny.

It takes a little extra time but the result is worth it. The icing is made with butter, cream cheese, powdered sugar, and the strawberry reduction. The cream cheese gives it a slight tang that balances the sweetness. You can adjust the amount of sugar to your taste.

I usually start with less and add more if needed. The texture should be smooth and spreadable, not too stiff or too soft. One thing I love about this icing is that it uses real fruit instead of artificial flavoring. It is a healthier choice for special treats.

My family does not even notice the difference because the taste is so much better. This icing is perfect for strawberry cake, but it also works well on vanilla or lemon cake. It is a versatile recipe that I come back to again and again.

Fresh Strawberry Icing

Fresh Strawberry Icing

4.5 from 773 votes

A creamy and flavorful icing made with real strawberries. Perfect for strawberry cake, cupcakes, or any dessert that needs a fruity touch.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 12Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Strawberry Reduction

1 cup fresh or frozen strawberries, hulled and chopped
1 tablespoon granulated sugar

For the Icing

1/2 cup unsalted butter, softened
4 ounces cream cheese, softened
3 to 4 cups powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of salt

👨‍🍳Directions

1Place the chopped strawberries and 1 tablespoon sugar in a small saucepan over medium heat.
2Bring to a simmer, stirring occasionally, and cook for 5 to 7 minutes until the strawberries are soft and release their juices.
3Remove the saucepan from heat and let the strawberry mixture cool slightly.
4Press the mixture through a fine mesh strainer or cheesecloth into a bowl to remove the seeds.
5You should have about 1/4 cup of thick strawberry puree.
6Let it cool completely to room temperature.
7In a large mixing bowl, beat the softened butter and cream cheese together with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
8Scrape down the sides of the bowl as needed.
9Add 2 cups of powdered sugar, the vanilla extract, and the salt.
10Beat on low speed until combined, then increase to medium and beat for 1 minute.
11Add the cooled strawberry puree and beat until fully incorporated.
12Gradually add the remaining powdered sugar, 1/2 cup at a time, beating well after each addition, until the icing reaches your desired consistency.
13For a thicker icing, add more sugar.
14For a thinner icing, add a teaspoon of milk or cream.
15Beat on medium-high for 2 minutes until light and fluffy.

🔧Equipment

Small saucepan
Fine mesh strainer or cheesecloth
Mixing bowl
Electric mixer
Rubber spatula

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 9g💛Saturated Fat: 6g❤️Cholesterol: 25mg🧂Sodium: 60mg🌾Total Carbs: 24g🥦Dietary Fiber: 0g🍬Sugars: 22g🥩Protein: 1g

📝Notes

For best results, use strawberries that are fully ripe and sweet. If using frozen strawberries, thaw them completely and drain any excess liquid before cooking. The icing can be stored in the refrigerator for up to 3 days. Let it come to room temperature and re-whip before using.

Watch Video Of How Fresh Strawberry Icing Works

This strawberry icing is a simple way to add fresh fruit flavor to any cake. It keeps well in the fridge for a few days, so you can make it ahead of time.

Just let it come to room temperature and give it a quick stir before using. For serving, I like to spread it generously on a strawberry cake and top with fresh sliced strawberries.

It also goes well on vanilla or lemon cake for a bright twist. Leftover cake with this icing can be stored in the fridge for up to three days.

It is a reliable recipe that always gets compliments at family gatherings.

❓ Frequently Asked Questions About Fresh Strawberry Icing

1. Can I use frozen strawberries for the icing?

Yes, you can use frozen strawberries. Thaw them completely and drain off any excess liquid before cooking. The reduction process will be the same. Just make sure to strain out the seeds as directed.

2. Why is my icing runny?

If your icing is too thin, it may be because the strawberry puree was not reduced enough. Make sure to cook the strawberries until the mixture is thick and syrupy. Also, let the puree cool completely before adding it to the butter and cream cheese mixture.

3. Can I make this icing dairy free?

You can substitute the butter with a dairy free butter alternative and use a dairy free cream cheese. Keep in mind that the texture and flavor may be slightly different. You may need to adjust the amount of powdered sugar to get the right consistency.

4. How should I store leftover icing?

Store the icing in an airtight container in the refrigerator for up to 3 days. When you are ready to use it, let it sit at room temperature for about 30 minutes and then re whip it with a mixer to restore its fluffy texture.

5. Can I use this icing on other cakes?

Absolutely. This strawberry icing works well on vanilla cake, lemon cake, or even chocolate cake. It also tastes great on cupcakes and can be used as a filling for layer cakes. The fresh strawberry flavor complements many desserts.

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