This strawberry buttercream recipe has been my go-to for years, and it’s about time it gets its very own recipe post! Up until now you might have seen this beautiful buttercream on my strawberry cake recipe and my strawberry lemonade cake recipe, but this frosting deserves to be a star all on its own. It’s silky smooth, bursting with strawberry flavor, flecked with bits of berries, naturally pink, and so easy to whip up. If you’ve been on the hunt for the perfect strawberry buttercream recipe, this is it. 

Let’s talk about the amazing flavor of this strawberry buttercream. After many experiments with fresh strawberries, frozen strawberries, strawberry extract, and freeze dried strawberries, there is a clear winner when it comes to creating the perfect strawberry flavor without sacrificing the consistency of the buttercream. It’s freeze dried strawberries for me. Not only do they add powerful flavor to this frosting, they don’t add any additional liquid which keeps the buttercream consistency perfect for filling, frosting, and decorating cakes and other baked goods. 

What are Freeze Dried Strawberries?

Freeze dried strawberries are strawberry slices that have been through a special drying process that removes all the liquid from the berry. This process amplifies the natural flavor in the strawberry slices while perfectly preserving them. Since they’re extra dry, they can be ground into a fine powder before adding to buttercream. The result is powerful yet organic strawberry flavor, the most beautiful all-natural color, and the ideal buttercream consistency for cake decorating. 

You can usually find freeze dried strawberries at your local grocery store in the snack section. I’ve had great luck at Trader Joe’s, Fred Meyer, New Seasons, Whole Foods, and Target. If you can’t find freeze dried strawberries locally, here’s a link to get them on Amazon. Be warned though, once you realize how amazing freeze dried fruit is for flavoring buttercream, you’re going to want to try all the flavors. In my humble opinion, there’s no better way to create fruit flavored buttercream. 

Strawberry Buttercream Flavor Pairings

This strawberry buttercream goes perfectly with pretty much any cake flavor. Here are some of my favorite flavor pairings to date: 

• Strawberry Cake
• Strawberry Lemonade Cake 
• Chocolate Cake
• Vanilla Cake 
• Lemon Cake 
• Funfetti Cake
• Matcha Cake 

This strawberry buttercream will enhance any baked good you pair it with. It’s perfect as a cake filling or frosting, pipes like a dream for cupcakes, and is just the tastiest strawberry frosting recipe ever. I hope you love it as much as I do!

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Strawberry Buttercream

My favorite strawberry buttercream recipe for decorating cakes, cupcakes, and more! It's silky smooth, packed with strawberry flavor, the perfect amount of sweet, and the prettiest natural pink color ever.

Prep Time 15 minutes

Servings 3 Cups

Ingredients

• 1 Cup (23g) freeze dried strawberries
• 1 Cup (226g) unsalted butter, room temperature
• 1 tsp pure vanilla extract
• 3 Tbsp (45ml) whole milk, room temperature
• 3 1/2 Cups (420g) powdered sugar
• 1/8 tsp salt, or to taste

Instructions

• With a food processor, grind the freeze-dried strawberries into a fine powder and set aside.
• Whip the butter using a stand mixer with a paddle attachment on medium speed until it’s creamy and light in color, about 5 minutes. Add the strawberry powder, vanilla, and milk. Continue to mix on medium speed for 1 minute, scraping down the bowl and paddle afterwards.
• Add the powdered sugar a few cups at a time and mix on low speed until fully incorporated, scraping down the bowl and paddle after each addition. Add the salt and continue mixing on low speed until the buttercream is fully combined and silky smooth.

Notes

Make Ahead Tips: This strawberry buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip with your stand mixer on low for one minute to bring it back to frosting consistency.

Yield: This buttercream makes enough to:

• Frost 12-15 cupcakes with a piping bag
• Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe. 

Did you make this strawberry buttercream? I want to know how it went! Let me know in the comments below and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create with my recipes!

The post Favorite Strawberry Buttercream Recipe appeared first on Sugar & Sparrow.

A few years ago, I created this Strawberry Lemonade cake that became an instant hit: cake flavored with fresh strawberries (pureed and reduced), filled with strawberry buttercream, topped with lemon buttercream – basically Summer in cake form! It’s been on my list to write an all-strawberry cake recipe ever since, and after getting a request for one via Instagram DM, I knew it was time. I took to the store for a pound of fresh strawberries and a package of freeze dried strawberries to give you the ultimate flavor profile. I promise, it’s as delicious as it is pretty to look at! 

I know what you might be thinking: why fresh strawberries and freeze dried strawberries? After tons of testing, fresh strawberries are hands-down the best way to flavor a cake, while freeze-dried strawberries are hands-down the best way to flavor buttercream. Trust me, there is no way around it. The good news is that most groceries stores carry both, but if you have a hard time finding freeze-dried strawberries, you can always order them on Amazon (these are the ones I use, but I get them from my local Trader Joe’s).

When it comes to flavoring a cake with fresh strawberries, it’s not enough to just chop them up and add them to your batter (you’ll just have a vanilla cake with weird strawberry chunks). It’s also not enough to simply puree them, since the excess liquid tends to water down the flavor. Instead, you must puree and reduce the strawberries to intensify the strawberry flavor while evaporating most of the liquid. 

For this fluffy and flavorful strawberry cake, I started with my favorite Vanilla Cake recipe as a base and adjusted the leavening agents to accommodate the acidity in the strawberries (aka I reduced the baking soda slightly). After the reduced strawberry puree hits room temperature, I whisked it together with the whole milk in the recipe and added it in at the end. Reducing the strawberries does make this recipe a little bit more involved, but it’s so worth it for the incredible flavor! 

Remember how I said freeze-dried strawberries are best for flavoring the buttercream? This is because adding fresh (or even frozen) strawberries to buttercream will add way too much liquid and not enough flavor. As opposed to simply freezing strawberries, the process of freeze-drying eliminates all of the liquid from the berry, leaving only the intense flavor. After grinding those freeze-dried berries into a fine powder, adding them to buttercream is the only way (in my humble opinion) to get that refreshing, pure flavor you imagine when you think of strawberry buttercream. 

After filling and frosting these beautiful cake layers with tasty strawberry buttercream, I decorated with pretty piping (using Wilton Tips 1M for the rosettes and 4B for the stars), fresh strawberries, and chamomile flowers. The flowers were an impulse on the way out of the store – I couldn’t stop imagining them on my final cake design and felt safe to use them because they’re 100% edible (although I would not recommend eating them because they don’t taste the best). They did make this cake look extra cute though! 

However you decorate, one thing is for sure – this cake is a strawberry lover’s dream! And bonus if that strawberry lover also is a big fan of the color pink.

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Homemade Strawberry Layer Cake

Layers of fluffy, flavorful strawberry cake and strawberry buttercream. Flavored with the perfect combination of fresh and freeze-dried strawberries.

Ingredients

Strawberry Layer Cake

• 3/4 lb (12oz) fresh strawberries, pureed and reduced to 1/2 cup
• 3/4 Cup (180ml) whole milk, room temperature
• 2 1/2 Cups (265g) cake flour, sifted before measuring
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp kosher salt
• 3/4 Cup (170g) unsalted butter, room temperature
• 1 2/3 Cups (350g) granulated white sugar
• 3 large eggs, room temperature
• 1/3 Cup (75g) sour cream, room temperature
• 2 tsp vanilla extract
• 1-2 drops pink food coloring, optional

Strawberry Buttercream

• 2 Cups unsalted butter, room temperature
• 1 1/2 Cups (34g) freeze dried strawberries
• 6 Tbsp (90ml) whole milk, room temperature
• 2 tsp vanilla extract
• 7 Cups (840g) powdered sugar
• 1/4 tsp kosher salt

Instructions

Make the Strawberry Layer Cake

• Start by pureeing 3/4 lbs of fresh strawberries with a food processor. Afterwards, you should be left with about 1 cup of puree. Place the strawberry puree into a saucepan over medium-low heat and simmer for 30-35 minutes, stirring occasionally. When you’re done with the reduction, you should have about 1/2 cup (if you have more, keep cooking!). Place the reduced puree into an airtight container and refrigerate it for at least 30 minutes, or until it reaches room temperature. Then, whisk it together with the whole milk and set aside.
• Preheat the oven to 350ºF and prepare three 6-inch or two 9-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with wax or parchment paper circles. In a medium sized bowl, place the sifted cake flour, baking powder, baking soda, and salt and whisk to combine. 
• In the bowl of your stand mixer with the paddle attachment, whip the butter on high for one minute. Add the granulated sugar and beat on medium for another 2 minutes, until light and fluffy. Turn the mixer to low and add the eggs one at a time, making sure each one is incorporated before adding the next, then turn the mixer to high and beat for 1 minute.
• Turn the mixer to low and add the vanilla and sour cream until incorporated. Keeping the mixer on low, add all of the dry ingredients at once until just combined, then add the strawberry milk mixture and pink food coloring (if using) until just combined, about 30 seconds. Give the batter a few stirs by hand to make sure everything is incorporated without over-mixing. Pour the batter into the prepared cake pans, no more than 2/3 full.
• Bake the cakes for 30-35 minutes, until a toothpick inserted comes out clean. Cool the cakes in the pan for five minutes, after which you can turn them out and continue to cool them on a wire rack or sheet pan for several hours.

Make the Strawberry Buttercream

• With a food processor, grind the freeze-dried strawberries into a fine powder and set aside. Whip the butter using a stand mixer with a paddle attachment on medium speed until it’s creamy and light in color (5-10 minutes). Add vanilla, milk, and strawberry powder and continue to mix on medium for 1 minute.
• Add the powdered sugar a few cups at a time, scraping down the bowl and paddle after each addition. Add the salt and mix on low for another 30 seconds.

Assembly

• After cooling and leveling the strawberry cake layers, fill and frost with strawberry buttercream. To create the look pictured, create a smooth buttercream finish with the strawberry buttercream. Then, divide the remaining buttercream amongst two piping bags – one fitted with Wilton Tip 1M and one fitted with Wilton Tip 4B. Pipe rosettes and stars in a crescent moon shape on top of the cake and as accents on the side of the cake. Finish the look by garnishing with fresh sliced strawberries and chamomile flowers.

Notes

Make Ahead Tips: 

1. You can make the reduced strawberry puree up to one week before using in the cake recipe and store in an airtight container in the refrigerator until you’re ready to make the cake. Just bring it back to room temperature by letting it sit on the counter for at least an hour. 
2. The cake layers can be made ahead and stored at room temperature, wrapped in plastic wrap, for up to two days. Alternatively, you can wrap them and store in the freezer for up to two months before thawing and decorating. 
3. The buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip with your stand mixer on low for one minute to bring it back to frosting consistency.

To make this recipe as cupcakes: fill tins no more than 2/3 full and bake at 350ºF for 15-17 minutes. 

Did you make this cake recipe? I want to know how it went! Leave me a comment below and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create!

The post The Tastiest Strawberry Cake Recipe appeared first on Sugar & Sparrow.

What’s more refreshing than lemonade on a warm summer day? Strawberry lemonade, of course! There’s something about blending the two flavors together that creates summertime magic, and when you incorporate them into cake, it’s just downright delicious! I think this Strawberry Lemonade cake is the perfect summertime treat, whether you’re celebrating with a shindig or just want to whip up something tasty and pretty to look at. I owe all of the inspiration behind creating this recipe to the Pink Lemonade sprinkle mix by SpinklePop, because just one look at them sparked the idea to incorporate refreshing flavor of pink (aka strawberry) lemonade into a cake. And just look at how beautiful the sprinkles make it!

Let’s talk about the strawberry cake underneath all that lemony buttercream. It’s made with real strawberries that have been pureed and then reduced to keep the addition packed with flavor, but not too watered down with juice. I’ll admit, the process of pureeing and reducing strawberries does add an extra step, but it’s so worth it. The texture is moist and fluffy, and the pastel pink color makes it so pretty to look at.

The cake is filled with strawberry buttercream to really enhance the strawberry flavor, then frosted with a lemon buttercream for a perfect tangy compliment. Made with real lemon juice and zest, the lemon buttercream has a tasty zing that can’t be matched with the artificial stuff. To top it all off, I’ve used a little yellow and pink food color gel to create an ombrè buttercream finish, making it resemble a glass of real strawberry lemonade. And it’s a real head turner with SprinklePop’s Pink Lemonade sprinkles as a garnish. Just look at how pretty these colors are!

The best part is, the cake and buttercream recipes are super easy to whip up, and everything can be made ahead of time if that’s your jam. And however you decide to decorate, using SprinklePop sprinkles will take it to the next level. They’re the perfect finishing touch!

Update 2020: I’ve changed the measurements in the recipe below to make exactly enough batter for three 6-inch cake pans or two 9-inch cake pans. I always do triple 6-inch layers when making cakes (I like ‘em tall!), and since I get so many questions on how to convert the original recipe into three 6-inch layers I thought I’d just do the math for you. So same great recipe, with the most requested amount of batter!

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Strawberry Lemonade Cake Recipe

Layers of fresh strawberry cake paired with strawberry buttercream filling and lemon buttercream topping that tastes just like summer.

Prep Time 1 hour 15 minutes

Cook Time 40 minutes

Total Time 1 hour 55 minutes

Ingredients

Strawberry Cake

• 3/4 lb (12oz) fresh strawberries, pureed and reduced to 1/2 cup
• 3/4 cup (180ml) whole milk, room temperature
• 2 1/2 cups (255g) cake flour, sifted before measuring
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp kosher salt
• 3/4 cups (170g) unsalted butter, room temperature
• 1 2/3 cups (350g) granulated sugar
• 3 large eggs, room temperature
• 1/3 cup (75g) sour cream, room temperature
• 2 tsp vanilla extract
• 1-2 drops pink food coloring, optional

Strawberry Buttercream Filling

• 1/2 cup (11g) freeze dried strawberries
• 1/2 cup (113g) unsalted butter, room temperature
• 1 1/2 Tbsp (22ml) whole milk, room temperature
• 1/2 tsp vanilla extract
• 2 cups (240g) powdered sugar
• 1/4 tsp kosher salt

Lemon Buttercream Frosting

• 1 1/2 cups (339g) unsalted butter, room temperature
• 5 1/4 cups (630g) powdered sugar
• 2 medium lemons, zested and juiced
• 3 Tbsp whole milk, room temperature
• 1/4 tsp kosher salt

Instructions

Make The Strawberry Cake

• Start by pureeing 3/4 lbs of fresh strawberries with a food processor. Afterwards, you should be left with about 1 cup of puree. Place the strawberry puree into a saucepan over medium-low heat and simmer for 20-25 minutes, stirring occasionally. When you’re done with the reduction, you should have about 1/2 cup (if you have more, keep cooking!). Place the reduced puree into an airtight container and refrigerate it for at least 30 minutes, or until it reaches room temperature. Then, whisk it together with the whole milk and set aside. 
• Preheat the oven to 350ºF and prepare three 6-inch or two 9-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with wax or parchment paper circles. In a medium sized bowl, place the sifted cake flour, baking powder, baking soda, and salt and whisk to combine.  
• In the bowl of your stand mixer with the paddle attachment, whip the butter on high for one minute. Scrape down the paddle and bowl, add the granulated sugar, and beat on high for another 2 minutes. Turn the mixer to low and add the eggs one at a time, making sure each one is incorporated before adding the next, then turn the mixer to high and beat for 1 minute.
• Turn the mixer to low and add the vanilla and sour cream until incorporated. Keeping the mixer on low, add all of the dry ingredients at once until just combined, then add the strawberry milk mixture and pink food coloring (if using) until just combined, about 30 seconds. Give the batter a few stirs by hand to make sure everything is incorporated without over-mixing. Pour the batter into the prepared cake pans, about 2/3 full. 
• Bake the cakes for 30-35 minutes, until a toothpick inserted comes out clean. Cool the cakes in the pan for five minutes, after which you can turn them out and continue to cool them on a wire rack or sheet pan for several hours. 

Make The Strawberry Buttercream Filling

• With a food processor, grind freeze dried strawberries into a fine powder and set aside. In the bowl of a stand mixer fitted with the paddle attachment, whip the butter on high until light in color and creamy, about 5 minutes. Add the freeze dried strawberry powder, whole milk, and vanilla, and continue to beat on medium for 1 minute. 
• Add the powdered sugar a cup at a time, scraping down the bowl and paddle after each addition. Add the salt and continue to mix on low for another 30 seconds.

Make The Lemon Buttercream Frosting

• In a stand mixer fitted with the paddle attachment, whip the butter on high until creamy and light in color, about 5 minutes. Add the powdered sugar in two additions, mixing thoroughly for a minute and scraping down the bowl and paddle after each addition. Zest the lemons right into the bowl, then add the lemon juice, whole milk and salt and mix on high for 2 minutes. 

Assembly

• Torte the strawberry cake layers to desired height. Using a piping bag with about ½ inch opening, pipe a circle with lemon buttercream on the outer edge of the first cake layer and fill the middle with strawberry buttercream. Place the next layer of strawberry cake on top of the first, then repeat the process of piping a lemon buttercream dam and filling the center with strawberry buttercream. Place the third layer of strawberry cake on top, upside down so that the bottom of the cake layer serves as the top of the cake. Crumb coat the cake with lemon buttercream and place in the refrigerator for at least 20 minutes. 
• If you wish to replicate the design I’ve created, you’ll need to color the lemon buttercream three different shades (yellow, pink, and orange). To do this, reserve about 1 ½ cups of lemon buttercream and color it with a few drops of yellow food color gel. Color the remainder of the lemon buttercream with a few drops of pink food color gel, then use a third bowl to mix about ¼ cup of the yellow buttercream with about ¼ cup of the pink buttercream to make the orange shade. 
• For the final coat of lemon buttercream, use a spatula to apply the pink buttercream around the bottom of the cake, the orange buttercream around the middle, and the yellow buttercream onto the top third of the cake. Smooth with a bench scraper and angled spatula until you have a pretty buttercream ombrè. Using a piping bag with your favorite piping tip attached (I’ve used Wilton tip 1M), create swirls around the top edge of the cake. Sprinkle generously with SprinklePop Pink Lemonade sprinkles.

Notes

Make ahead tips: You can reduce the strawberry puree up to two days before using in the cake recipe and store in the refrigerator until you’re ready to make the cake. Just bring it back to room temperature by letting it sit on the counter for at least an hour. 

The cake layers can be made ahead and stored at room temperature, wrapped in plastic wrap, for up to two days. Alternatively, you can wrap them and store in the freezer for up to two months before thawing and decorating. 

Both buttercreams can be made ahead and stored in airtight containers in the refrigerator for up to two weeks. When you’re ready to use them, bring them back to room temperature and re-whip with your stand mixer to bring them back to the right consistency.

The post Summery Strawberry Lemonade Cake Recipe appeared first on Sugar & Sparrow.