Easy Strawberry Cream Cheese Frosting for Cupcakes and More

A few summers ago, I bought way too many strawberries at the farmers market—thinking I’d somehow eat five pounds in a week (I didn’t). So I started blending them into almost everything, and this easy strawberry cream cheese frosting came to life out of sheer panic and leftover berries. Now? It’s my go-to topping for cupcakes, pancakes, and even—don’t judge—toast.

Quick Overview

This isn’t your average sickly-sweet supermarket frosting. This easy strawberry cream cheese frosting is rich, creamy, not too sweet, and packed with real strawberry flavor—no fake pink goop here.It’s silky and easy to spread, with just the right tang from the cream cheese to balance the sweetness of the fruit. I use it on everything from birthday cupcakes to brunch scones when I’m feeling fancy (or just because it’s Tuesday).

Ingredients & Notes

1/2 cup unsalted butter — room temp is key, or you’ll end up with lumps (ask me how I know)
8 oz cream cheese — I go full-fat, because if you’re going to eat frosting, own it
1 teaspoon vanilla extract — real vanilla, not that artificial stuff—it makes a difference
1/4 teaspoon salt — just a pinch, it weirdly brings everything together
3–3½ cups powdered sugar — sift it if you’re out to impress, otherwise, you do you
1/4 cup strawberry puree — I just blend fresh berries (no sugar added), strained if you want it super smooth

Mini comment: I’ve also been lazy and tossed in mashed strawberries straight in… still good, just chunkier texture.

Smart Substitutions:

Sub frozen strawberries for fresh — just thaw them first, and strain out extra juice unless you like a looser consistency
Use mascarpone instead of cream cheese — sweeter, milder flavor, but same creamy magic
Swap half the butter with coconut oil if you’re dairy-light (gives a fun extra flavor too)

Timing & Difficulty

Prep Time: 10 minutes
Cook Time: 0
Total Time: 10–12 minutes
Difficulty: Easy as it gets—honestly, getting your mixer out is the hardest part

If you’ve ever made a smoothie and turned on a hand mixer, you’ve got this one. Compared to classic Swiss meringue buttercream (fancy but fussy), this is a dream for us impatient bakers.

Step-by-Step Instructions for Strawberry Cream Cheese Frosting

Step 1: Soften the Cream Cheese and Butter

Let both sit out for 30–60 minutes until they’re soft but not melty. If you’re short on time, a quick microwave zap (5 seconds at a time) works but be careful—melted cream cheese is a terror to fix.

Mini tip: I cube my butter to speed up softening—it also mixes quicker that way.

Step 2: Beat Until Fluffy

Toss the cream cheese and butter into a mixing bowl and beat on medium speed until totally smooth—about 2 to 3 minutes. Scrape down the sides of the bowl—no one wants unexpected lumps in the mix.

Step 3: Add Vanilla and Salt

Bake-worthy vanilla and just a bit of salt go in next. Beat until everything’s well combined. The salt brings out the strawberry in a very sneaky, magical way.

Step 4: Add the Strawberry Puree

Stir in your strawberry puree (I start with 2 tablespoons and add more as needed). Start mixing on low speed—unless you’re aiming for pink splatters on the ceiling. Once it’s mixed in, go back to medium speed to get it really smooth and blended.

Mini tip: Want a deeper pink color? A drop of natural food coloring helps, especially if your berries aren’t super ripe.

Step 5: Add Powdered Sugar Gradually

Add powdered sugar 1 cup at a time, mixing well after each addition. You can stop at 3 cups for a slightly softer, spreadable frosting—or add more if you need it stiffer for piping rosettes and cute swirls.

Step 6: Chill if Needed

If the frosting feels a bit too loose, let it chill in the fridge for 10–15 minutes. It firms up beautifully.

Chef’s Tips & Tricks

• Always sift your powdered sugar if you want a super silky finish (I’m lazy, but it’s worth it for party cupcakes).
• Use ripe, sweet strawberries—flavor really matters here since they shine through.
• This frosting sets up firmer than whipped cream but softer than buttercream—great for rustic cakes or casual piping.
• Don’t skip the salt. Seriously. It makes the frosting taste “finished.”

Nutrition & Healthier Options

Estimated per 2 tbsp serving:

• Calories: ~130
• Protein: <1g
• Carbs: 17g
• Fat: 7g

Healthier Alternatives:

Use Greek yogurt cream cheese — lower fat, but still rich and tangy
Sweeten with honey and reduce powdered sugar — won’t pipe the same but great for spreading
Add more real strawberries, less sugar — for a fresher, fruit-first flavor (good for muffins or breakfast bites)

Serving & Pairing Ideas

• Try it on vanilla or lemon cupcakes—it’s my favorite pairing.
• Dollop onto pancakes or waffles with extra fresh berries (I’m totally guilty of this on weekends)
• Try it between layers of a simple white cake, then top with sliced strawberries—it looks fancier than it is

For drinks, I love it with a fizzy pink lemonade or a glass of cold almond milk. Once I even served it with champagne cupcakes…very extra, but extremely fun.

Common Mistakes & Fixes

Using cold cream cheese — you’ll fight with lumps forever. Soften it first!
Adding too much puree — this can turn your frosting runny fast. Start small and build up.
Not chilling before piping — if it’s warm or freshly whipped, it’ll slide around. Chill it just 15 minutes for firmer swirls.Adding too much puree — This is especially true with strawberry cream cheese frosting, since the fruit adds extra moisture.

Storage & Leftovers

This frosting holds up in the fridge for about 4–5 days in an airtight container.

Strawberry cream cheese frosting also freezes well for up to a month just thaw and rewhip for best texture.

FAQs

1: Can I use this strawberry cream cheese frosting on cupcakes that sit out all day?
It’s best kept chilled, but if your room isn’t too warm (under 70°F), it’ll be fine for about 4–5 hours. For outdoor events in summer? Keep it in a cooler or opt for a butter-based frosting.

2: What’s the difference between strawberry cream cheese frosting and icing?
Frosting is thicker and fluffier—great for piping or layering. Icing tends to be thinner, often used for glazing. This recipe’s a straight-up frosting, but thin it with a little milk and it could double as an icing.

3: Can I use this as a strawberry cream cheese filling for cake layers?
Absolutely—it works beautifully between cake layers. Just don’t overload, or your layers might slip. After assembling, place the cake in the fridge for a short chill to help the frosting set.

4: Can I make this strawberry cream cheese frosting ahead of time?
Yep! I often make it a day or two before I need it. Keep it sealed in the fridge, and just stir or re-beat before using, especially if it looks separated.

5: Can I use this as strawberry cream cheese filling for cake?
Yes, it’s perfect between layers—just don’t overfill and chill before serving.

6: Can I turn this recipe into strawberry cream cheese icing?
Yes! Just add a splash of milk to thin it to icing consistency.

Final Thoughts

There’s something nostalgic and a little playful about strawberry cream cheese frosting. It reminds me of summer picnics and messy birthday cakes—which is probably why I keep finding excuses to make it. Whether you’re spooning it over cupcakes or swiping it on toast because it’s Tuesday and you deserve it, this creamy, tangy, berry-kissed frosting makes everything feel better.

Try it out and tell me how it turns out—I seriously love hearing about your kitchen wins (and happy little mishaps too).