Strawberry Buttercream Frosting uses 5 simple ingredients to create a light, creamy frosting that's perfect for cupcakes, cakes, and more! Made with real strawberries for the best flavor!
- 4 cups strawberries fresh or frozen (thawed)
- ¼ cup granulated sugar
- 1 Tablespoon lemon juice
- 1 cup of salted butter room temperature
- 3 cups icing sugar
- 4 Tablespoons strawberry puree
The first step is to make the strawberry puree. Remove the stems of the strawberries. Place them into a medium pot. Add the sugar and lemon juice. Heat this at medium heat, stirring often to avoid boiling. Once this mixture begins to boil, you may turn the heat down to medium low. Stir often and the strawberries will continue to break down. Use an emulsion blender if you like the puree to be smoother. Allow this mixture to reduce to about ½. It will take 20 - 30 minutes. (If you are making this the day before, keep it in the fridge overnight - make sure to remove it an hour before adding it to the batter so it comes to room temperature.) While this is cooking be sure to remove butter, eggs, and sour cream from the fridge. They must be at room temperature for this recipe. When the reduction is finished, remove it from the heat and allow it to come to room temperature before adding it to the recipe.
If you want tiny pieces of strawberries in your cake and frosting, you can dice up 5 large strawberries and add them to the reduction puree after it's fully cooked, and mix them in. That will just allow you to SEE strawberry pieces and give your cake some texture.
Storage Instructions: Store this cake covered in the fridge for up to 3 days. Or it may be frozen for up to 3 months.
I would like this to be a brighter pink - any advice? Yes, you could add a pink gel food coloring for more intense color. This is a from scratch strawberry cake, so it typically does not bake AS pink as a box mix.
I have extra strawberry reduction - did I do something wrong? It is nothing to worry about. It can be kept in the fridge for up to 5 days, or the freezer for up to 5 months. And it is delicious served over ice cream!
Could I make this as a layer cake instead? Yes, you could use 2 - 8 inch round cake pans. You may need to double the icing in order to cover the cake and use a layer of buttercream between the layers. Also, it will be easier to frost the cakes if you chill them overnight first. How do I know my strawberry reduction is ready? It will be about ½ the amount it was that you started with and will be a thick sauce.
Is there a frosting I could use other than buttercream? Yes, you could use whatever you think would be good. This cake is also delicious with a cream cheese frosting or even chocolate ganache!
Can I use yogurt instead of sour cream? Yes, just use the same amount. Make sure to use full-fat sour cream or Greek yogurt in this recipe for best results.
Why does this recipe use both oil and butter? I find that butter gives a nice flavor and oil makes it more moist. Feel free to use only one or the other if that is what you have. That would be 1 cup of butter, or 1 cup of oil.