Strawberry Cream Cheese Frosting Recipe for Cakes & Cupcakes

Learn how to make Strawberry Cream Cheese Frosting using fresh strawberries. This smooth, velvety homemade frosting balances the tang of cream cheese with bright strawberry flavor—no food coloring required. It’s perfect for cakes, cupcakes, cinnamon rolls, and more.

Growing up between eras shaped how I cook and bake. I learned to make everything from scratch in home economics: no cake mixes or canned soup. That mindset still informs recipes like this one, where fresh ingredients shine.

I previously shared strawberry cupcakes topped with cream cheese frosting made entirely with fresh strawberries. That frosting proved popular enough to merit its own recipe—this is that post. It’s a sweet-and-tangy small-batch frosting with a vibrant berry finish that pairs beautifully with chocolate, lemon, vanilla, or coconut.

Use this frosting on small chocolate cakes, strawberry layer cakes, snack cakes, or even as a glaze for puff-pastry cinnamon rolls and small-batch cinnamon rolls. Like my raspberry version, this recipe involves a short cooking step to concentrate the strawberries and prevent a runny final frosting.

Ingredients For Strawberry Cream Cheese Frosting

To make this easy strawberry cream cheese frosting you’ll need:

• Strawberries: Fresh is best, but frozen (thawed) works as well.
• Sugar: A small amount to boost the berries’ sweetness.
• Butter: Use real, softened butter for a stable base. Add a pinch of salt if using unsalted butter.
• Cream cheese: Full-fat block cream cheese (not fat-free or whipped) for proper texture and tang.
• Powdered sugar: Sifted powdered sugar thickens and sweetens the frosting so it can be spread or piped.
• Vanilla extract: Enhances the overall flavor.

More Strawberry Frosting Options

If you prefer a less tangy finish, try a strawberry buttercream or a strawberry whipped cream frosting instead.

How Fresh Strawberries Are Added

To incorporate fresh strawberries without watering down the frosting, puree them and then cook the puree until it reduces and thickens. Adding uncooked puree will make the frosting too loose and may require excess powdered sugar to compensate, resulting in an overly sweet frosting.

Measure the cooked puree carefully: you want 1 + 1/2 tablespoons for the basic batch (3 tablespoons if doubling). Let the cooked puree cool to room temperature before adding it to the cream cheese mixture to prevent splitting. If you prepare the puree ahead of time, bring it to room temperature along with the butter and cream cheese.

If you prefer not to make a puree, substitute 1 + 1/2 tablespoons of strawberry jam (without pectin) or strawberry curd. Peach curd can be used similarly to make a peach cream cheese frosting.

More Cream Cheese Frosting Ideas

Other flavor variations include chocolate or peanut butter cream cheese frosting.

How To Make Strawberry Cream Cheese Frosting

Follow these steps:

1. Blend strawberries and granulated sugar until smooth, then strain through a fine-mesh sieve. You should have roughly 1/3 cup puree before cooking.
2. Cook the strawberry puree in a small saucepan over medium heat until it reduces and thickens to 1 + 1/2 tablespoons (3 tablespoons if doubling). Cooling the puree to room temperature is important to avoid curdling the frosting.
3. Beat butter and cream cheese until creamy and combined. Scrape the bowl, then add sifted powdered sugar and a pinch of salt. Beat until smooth and fluffy.
4. Incorporate the cooled puree and vanilla and beat until evenly mixed. If the frosting is too soft, chill for 15 minutes; if too thin, add more powdered sugar a little at a time. If too thick, thin with a few drops of milk.

Use the frosting immediately or refrigerate for up to 2 days. Bring to room temperature for 15–30 minutes before spreading or piping to ensure a smooth texture.

Storing Cakes with Cream Cheese Frosting

Cream cheese frosting is perishable and should be refrigerated. To store a frosted cake, chill it uncovered in the fridge for about 15 minutes so the frosting firms up, then cover loosely with plastic wrap (use toothpicks to avoid touching the frosting) or place in an airtight cake container to prevent drying.

Before serving, allow the cake to sit at room temperature for an hour so the cake and frosting soften for optimal texture.

Yield and Uses

This small-batch frosting yields approximately 1 cup—enough for:

• 6–8 cupcakes when piping (depending on swirl height).
• About a dozen cupcakes when spreading with a spatula.
• Top and edges of a 6-inch cake, with a little leftover depending on thickness.
• Top and edges of an 8-inch one-layer cake, depending on desired coverage.
• Filling and topping for a lightly frosted two-layer cake if making a thin “naked” finish.

What to Frost With Strawberry Cream Cheese Frosting

This frosting works well on small cakes and cupcakes in a variety of flavors—chocolate, vanilla, lemon, and more. It also makes a delightful spread for snack cakes and is a flavorful alternative to traditional buttercream for many desserts.

Small Batch Frosting Ideas

If you want more small-batch frosting options, consider buttercream, chocolate, German chocolate, peanut butter, lemon, coconut, or cinnamon buttercream variations to pair with this strawberry cream cheese frosting.

Strawberry Cream Cheese Frosting

Yield:
1 cup

Prep Time:
30 minutes

Cook Time:
5 minutes

Total Time:
35 minutes

This small-batch strawberry cream cheese frosting makes about 1 cup—enough to frost a 6–8 inch cake or 6–8 cupcakes.

Ingredients

• 1 cup fresh strawberries (or thawed if frozen)
• 2 teaspoons granulated sugar
• 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
• 4 ounces (1/2 cup) full-fat block cream cheese, softened (do not substitute fat-free or whipped)
• 1 + 1/2 cups powdered sugar, sifted
• Pinch of table salt
• 1/4 teaspoon vanilla extract

Instructions

1. In a blender, add the strawberries and granulated sugar. Process until smooth. If needed, add a splash of water to help blend.
2. Strain the puree through a fine-mesh sieve, discarding solids. You should have about 1/3 cup puree (2/3 cup if doubling).
3. Cook the puree in a saucepan over medium heat until it reduces to 1 + 1/2 tablespoons (about 3–5 minutes). If doubling, reduce to 3 tablespoons (10–15 minutes). Cool to room temperature.
4. Beat butter and cream cheese together until combined. Add powdered sugar and salt, then beat until light and fluffy, about 2–3 minutes.
5. Beat in the cooled strawberry puree and vanilla for 1–2 minutes. If the frosting is too soft, refrigerate 15 minutes to firm up. If still too thin, add more powdered sugar; if too thick, add a few drops of milk.
6. Use immediately or store in the refrigerator for up to 2 days.

Notes

• If you enjoyed this, try raspberry cream cheese frosting, chocolate cream cheese frosting, or peanut butter cream cheese frosting for different flavors.
• If you prefer not to use cream cheese, strawberry buttercream or strawberry whipped cream are excellent alternatives.
• For cake ideas, use small 6-inch cake or small-batch cupcake recipes to pair with this frosting.

First published July 10, 2017