If you’ve ever tried making a homemade strawberry cream cheese frosting with fresh berries, you know the struggle. It turns into a runny mess super fast, and the flavor? Barely there. That’s why I always use freeze-dried strawberries instead. They’re like little pink flavor bombs, no extra moisture, no artificial coloring, just a bold, tangy burst of real strawberry magic. Let me show you how to make it!

Strawberry cream cheese frosting in a white bowl.


I don’t know what took me so long to use freeze dried strawberries in my frosting, I mean I am a trained pastry chef 🤦🏻‍♀️, but I am so glad that I finally figured it out. I’d been buying them for years as snacks for my kids, and I was finally able to hide a bag from them so I could test this recipe out.

The result? A super flavorful pretty in pink, creamy, strawberry-packed frosting that actually tastes like strawberries.

Game. Changer. Also, it only takes 10 minutes to make!

You can put this over chocolate strawberry cupcakes, classic strawberry cupcakes, or strawberry filled cupcakes. There are so many ways to use it!

Ingredients for strawberry cream cheese frosting

Fresh strawberries are juicy, sweet, and delicious, but when it comes to frosting, they’re just not the move if you want an easy, flavorful frosting.

Because they hold so much water, they can cause your frosting to separate or get gloopy. Even cooking them down doesn’t give you that bold, concentrated strawberry flavor you want in a frosting.

I buy the freeze dried version in bags at Trader joes, or from Target. They are super easy to find in most grocery stores too.

Just make sure you are buying the freeze dried ones and not just dried strawberries– those won’t work.

To get all the flavor out without the moisture, you’ll need to pulverize these into a fine powder. A small personal use blender, spice grinder, or a mini food processor works really well here.

It’s ok if you have some bigger chunks, just know that if you want to pipe this frosting, you need to use a large tip because when I tried with a smaller one, the pieces got stuck and I had to switch it out to a large open star tip.

Recipe Instructions

Creamed butter and cream cheese in a bowl.
Add the butter and cream cheese to the bowl of a stand mixer and mix on low-medium speed until creamy and fully combined.
Freeze dried strawberries in a blender.
Add freeze-dried strawberries to a high-speed blender or food processor. Pulse until a fine powder is formed all the way through.
Strawberry cream cheese frosting on a spatula next to a bowl.
Scrape down the sides of the stand mixer, then add the sugar and strawberry powder. Mix on low speed, then bring up to medium speed and mix for 2-3 minutes until fully combined. Add the milk to the mixture and mix again for another 2-3 minutes until desired consistency is reached.

Some extra tips for you

  • Make sure all of your cold ingredients are at room temperature before starting. This will help them mix together more easily. Check out how to soften butter quickly!
  • Sift the confectioner’s sugar before adding it to the bowl to avoid any lumps in your frosting.
  • Taste the frosting as you go and add more sweetness or strawberry powder until the desired flavor is reached.
  • Add milk a little bit at a time until desired consistency is reached. You may not need to use all of it.
Strawberry cream cheese frosting in a white bowl.
5 stars (3 ratings)

10 Minute Strawberry Cream Cheese Frosting

Prep: 10 minutes
Total: 10 minutes
Servings: 12 cupcakes
This delicious Strawberry Cream Cheese Frosting is made with freeze-dried strawberries and has a deliciously tangy and sweet flavor with a rich and creamy texture.
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Ingredients

  • 8 oz cream cheese, block at room temperature (227g)
  • 1/2 cup unsalted butter, at room temperature (113g)
  • 1.2 oz freeze dried strawberries
  • 4 cups confectioners sugar, (454g)
  • 1 tbsp milk

Instructions
 

  • In the bowl of a hand or stand mixer, add the 1 block cream cheese and the 1/2 cup unsalted butter and mix on low- medium speed for 2-3 minutes until fully creamed.
  • In a small blender or food processor pulse the 1.2 oz of freeze dried strawberries until they are pulverized. If you want to pipe this frosting, make sure to completely powder them otherwise it will block the tip.
  • Stop and scrape down the mixer. Add in the 4 cups of confectioners sugar and freeze dried strawberry powder. Mix on low speed working your way up to medium speed as the sugar mixes in. Mix for 2-3 mins more until fully mixed.
  • Turn the mixer to low and add in the 1 tbsp milk. Mix again on medium speed for 2-3 more minutes until fluffy. Add in another teaspoon of milk if you want it lighter.

Notes

This recipe will frost 12 cupcakes or fill and frost a 2 layer 9″ cake.
If you dont have freeze dried strawberries you can use 1/3 cup to 1/2 cup strawberry jam instead but the flavor and color wont be as intense.
Storing: If you’d like to store leftover buttercream or make it ahead of time, it can be stored in an airtight container in the fridge for up to one week.
Freezing: To freeze, place frosting in a freezer-safe bag or container and store for up to three months. When you’re ready to use it, let it thaw overnight in the fridge then give it a good stir before using.
Serving: 1portion, Calories: 301kcal, Carbohydrates: 44g, Protein: 1g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 40mg, Sodium: 62mg, Potassium: 68mg, Fiber: 1g, Sugar: 42g, Vitamin A: 492IU, Vitamin C: 35mg, Calcium: 23mg, Iron: 1mg
Course: Dessert, Frosting
Author: Sam Adler
Cuisine: American
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