strawberry buttercream

This Homemade Strawberry Frosting is the BEST you'll ever make! And there's two different ways to achieve it! You can use fresh strawberries that have been reduced over the stove to increase flavor, or freeze dried strawberries!

Homemade Strawberry Frosting - Two Ways

strawberries strawberries

(224 grams) unsalted butter, room temperature

(460 grams) powdered sugar

3–4 tbsp (45-60 milliliters) water or cream, if needed

tsp vanilla extract

salt

If using fresh strawberries

, add the strawberries to a food processor or blender and puree until smooth. You should have about 3/4 cups of puree.

2. Add the puree to a small sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced to about 6 tbsp, about 10-15 minutes. To measure, pour the puree into a measuring cup. If it’s more than 6 tbsp (between 1/4 and 1/2 cup), add it back to the pan and continue cooking.

. When the puree has thickened and reduced, pour into a large measuring cup and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.

. If using freeze dried strawberries, add them to a food processor and grind into a fine powder. Set aside.

. Regardless of which version you&#8217;re making, add the butter (and shortening, if using) to a large mixer bowl and beat until smooth.

. Add about half of the powdered sugar and beat until well combined and smooth.

. If using the strawberry reduction, add about 3 tablespoons of the reduction and beat until well combined and smooth. If using the freeze dried strawberries, add the powder and about 3 tablespoons of water or cream and beat until well combined and smooth.

. Add the vanilla extract and slowly add the remaining powdered sugar and beat until well combined and smooth.

. Add additional strawberry reduction/milk or cream until your frosting is the right consistency. Use your frosting on cakes, cupcakes, etc. Frosting can be left at room temperature for 1-2 days, but if you aren&#8217;t using it right away, I recommend refrigerating it for up to a week or freezing it for about a month.

Hello! For your strawberry buttercream, how many cupcakes would you say this amount of buttercream could frost?

I used the freeze dried strawberry method and it turned out great! Saved me some time and effort without sacrificing flavor! Thank you!

The icing turned out awesome. Thank you. Tom

So good!! I made this for a two layer cake I made. There was enough for the middle, too and sides!!

Best strawberry cupcake recipe ever, better than Cooks Illustrated.

Love your recipes, and this is a wonderful looking one! Excited to try it! I tried to save your recipe to Pinterest and it wasn't really working. So I created a pin and wanted to share with you because I think you deserve credit and the recipe deserves more platform! https://pin.it/5O5mk9J

Followed your recipe as is but it came out a tad watery. Any tricks on how to thicken it up?

I made this recently as I have been trying to duplicate a childhood favorite.  It was delicious.  I did not purée &amp; strain the strawberries I just mashed them up.  I rather like the strawberry seeds.

Thank you for some great tips to help me recreate a wonderful memory.

I was not thrilled when my son asked for strawberry frosting on his birthday cake, until I found this recipe! The use of freeze dried strawberries is brilliant! (BTW I got them at Trader Joe's). I could not stop eating this... Thank you so much!

I just made cupcakes with this recipe and they turned out great! 

Hey. Can I use a blender instead of food processor for the freeze dried strawberries

A moist and fluffy strawberry cake filled with strawberry and lemon buttercream and crowned with strawberries and buttercream roses.

Strawberry Cake

all-purpose flour

sugar (200 grams)

tsp baking powder (4 grams, heaping)

¼ tsp baking soda (1 grams, heaping)

¼ tsp kosher salt (1 grams, heaping)

butter (170 grams unsalted, room temperature or melted)

milk

strawberry preserves (80 grams strained, warmed)

sour cream (120 milliliters, room temperature)

tbsp vanilla extract (15 milliliters)

strawberries (70 grams, chopped (optional))

lemon

Wilton Color Right base pink food coloring

confectioners sugar, depending on taste (454 grams-908 grams)

unsalted butter

tbsp strawberry preserve strained (20 grams)

tsp kosher salt (1 grams, heaping)

Lemon juice

Wilton Color Right Red food coloring

Wilton Color Right base yellow food coloring

strawberries

Preheat oven to 350F. Butter and flour three 6-inch cake pans.&nbsp;

Warm and strain the strawberry preserves. Some will be used for the buttercream. Zest a lemon.

Sift dry ingredients (including sugar). Whisk to combine.

In another bowl, whisk together wet ingredients (including lemon zest).

Combine wet and dry mixtures. Whisk until combined. Add a few drops Wilton Color Right base pink food coloring until you reach a desired consistency. If you&#x27;re adding fresh strawberries then fold into the batter now.

Add damp Wilton Baking Strips to pans.  Evenly distribute the batter into the prepared cake pans.

Bake for about 30 - 38 minutes or until the centers are set and springy to the touch or a toothpick comes out clean.

Leave the layers to cool in the pans for about 4 minutes, then dump out onto cooling racks.

For the Cake:

In a stand mixer, cream the butter until fluffy.

Sift in half of the confectioners sugar. Mix, then add the rest. Add salt.&nbsp;

Separate into 3 batches.

Add in 1 tbsp of strained strawberry preserves to one batch. Mix until combined.

Add a drop of Wilton Color Right base pink food coloring.

Add lemon juice to another batch until combined. Add a drop of Wilton Color Right base yellow food coloring until you reach a desired color consistency.

Leave the last batch plain white. Save about a cup for the roses and set aside.

Transfer the plain buttercream to a piping bag and snip off the tip. Transfer the pink and yellow to piping bags fitted with Wilton Color Swirl piping nozzle.

For the American Buttercream:

Add Wilton Color Right Crimson and Base red food coloring until you reach a desired rosy color.

Transfer to a piping bag fitted with a Wilton 104 tip.

Cut a square of parchment paper. Use a tiny bit of buttercream to glue down the paper onto a piping nail.

Pipe petals.

For the Roses:

Pipe the Wilton Color Swirl piping nozzle in between each layer. Fill in gaps on the outside of cake. Smooth out with a bench scraper. Transfer to the fridge to chill.

Pipe a layer of white buttercream on the outside of the cake. Smooth out with a bench scraper and offset spatula.

Chill in the fridge.

Pipe around the edge of the cake.

Transfer roses and small strawberries to the ring.

For the Assembly:

https://www.youtube.com/watch?v=4oukfQzclWc

How to make a Strawberry Cake
Full Recipe: https://preppykitchen.com/strawberry-cake/

This moist and fluffy strawberry cake might just be the perfect birthday cake! It’s filled with strawberry and lemon buttercream and crowned with dainty strawberries and delicate buttercream roses. I flavored the cake a buttercream with strawberry preserves but you can make a fresh reduction if you have some spare fruit and a few extra minutes. This cake is a TOTAL crowd pleaser so be forewarned, you might need to double or triple the recipe as people will be going in for seconds!
Decorating this cake wasn't as difficult as you might think! I was a little bold and didn't crumbcoat it but I do recommend covering and chilling the cake after you assemble it. If you see it leaning then just add a skewer through it like I did before chilling. I loved the way these RED buttercream roses looked but if you're short on time or piping tips just add a crown of strawberries! You can probably tell but I had an epic summer cold when I filmed this, voice so gravely...

How to make a Strawberry Cake

Strawberries and cream cupcakes with strawberry buttercream are moist, fluffy, and packed with fresh strawberries and topped with strawberry cream frosting.

Strawberries and Cream Cupcakes

Flour

sugar

butter

eggs

sour cream

oz milk

strawberry gelatin

tsp LorAnn strawberry flavor super strength

tsp LorAnn Bavarian Cream

tsp Vanilla Extract

tsp salt

tsp baking powder

tsp baking soda

oz block cream cheese

tsp LorAnna Strawberry super strength

tsp Bavarian Cream

In a medium bowl, combine and mix sifted flour, baking powder, baking soda, and salt.

In a stand mixer, whisk on high the butter and sugar until light and fluffy. Add eggs, extracts, and oils. Mix.

In a small saucepan, warm milk. Whisk in the strawberry gelatin.

Switch to the paddle attachment. With the paddle on low, mix in spoonfuls of flour mixture and portions of milk, alternating until they are all used. Do not overmix.

Fill cupcake liners 3/4 full. Bake for 14 minutes, or until an inserted toothpick comes out clean.

Frost when completely cooled.

For the cakes

Sift powdered sugar so that all the clumps are out.

Whisk on high all ingredients together until light and fluffy, about 5 minutes.

When cakes are cooled completely, pipe onto the cupcakes. Top with fresh fruit if desired.

For the buttercream

This strawberry buttercream is packed with real strawberry flavor! It&#x27;s perfect for piping on cupcakes, smoothing on cakes, or with cookies!

Strawberry Buttercream

unsalted butter, room temperature (434 grams; 1 lb box)

strawberry powder

tsp salt (3 grams)

tsp vanilla extract (4 grams)

sugar (907 grams; 2 lb bag)

heavy cream (or heavy whipping cream) (150 grams)

Tbsp freshly squeezed lemon juice;

Beat the butter on a medium speed for...

Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Mix in the freeze dried strawberry powder, vanilla extract, and salt on a low speed

Slowly add in the powdered sugar, 1 cup...

Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.

Mix in the freshly squeezed lemon juice.

Beat on low until the ingredients are fully...

Beat on low until the ingredients are fully incorporated, and the desired consistency is reached. 

If the frosting is too thick, add in...

If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

https://mediavine-res.cloudinary.com/video/upload/ahupscmazqmzusyhsys4.mp4

This strawberry buttercream is packed with real strawberry flavor! It's perfect for piping on cupcakes, smoothing on cakes, or with cookies!

The best keto cake with chocolate cake layers and strawberry buttercream! Tastes amazing!

Chocolate Strawberry Keto Cake Recipe (video)

tsp coffee extract; optional

almond flour

granulated erythritol

cocoa powder

refined coconut oil (melted)

unsalted butter (softed)

erythritol

tsp strawberry emulsion or extract

tbsp sugar-free strawberry preserves

red food coloring; optional

strawberries (for filling)

strawberries (for garnish)

Prepare the keto chocolate sponge cake first. Preheat the oven to 350F/177C and prepare three, 8-inch cake pans by lining the bottom with parchment paper; leave the sides ungreased. Place the eggs into a mixer bowl and whisk on high speed for 4 to 6 minutes, until the eggs are fluffy, voluminous and pale in color. Add the vanilla and coffee extracts and whisk again for 30 seconds.

In a separate bowl, combine the almond flour, erythritol, baking powder and cocoa powder. Sift the dry ingredients into the eggs in three small increments, folding gently but thoroughly after each addition. Watch my video recipe to see how it&#39;s done. Add in the coconut oil last and very gently fold it into the batter for about 30 seconds; it does not need to be mixed in thoroughly.

Divide the prepared cake batter evenly between the three pans; use a kitchen scale if desired. Use an offset spatula to spread the cake batter evenly to the edges. Bake the cake layers for 17 to 19 minutes, just until the cake batter is set; the top of the cake layers will be glossy and bubble. Remove the layers from the oven and onto a cooling rack to cool. After about 15 minutes, run a knife along the edges of the pans to release the cake layers, gently invert the cake, remove the parchment paper and allow to cool completely. The cake layers will be fragile; handle with care! If a layer splits, that's perfectly fine; the buttercream will keep it together!

For Chocolate Cake Layers:

Once the layers are cooled, prepare the strawberry keto buttercream. Place the softened butter into a mixer bowl and whisk on high speed for 4 to 5 minutes, until the butter is light, fluffy and almost white in color. Scrape down the sides of the mixing bowl often to ensure that all the butter gets whisked.

Next, add in the powdered erythritol and mix it in on the lowest speed for about 1 minute, until incorporated. Once incorporated, turn the mixer up to high speed and continue whisking for another 2 to 3 minutes, until the buttercream is light and fluffy. Add the strawberry extract and sugar-free preserves last and whisk for up to 30 seconds, or until well combined. Transfer about 1 1/2 cups of the buttercream into a pastry bag tipped with a star tip; I used Ateco #847.

For Strawberry Buttercream:

To assemble the cake, spread a medium amount of buttercream onto the first layer and use an offset spatula to spread the buttercream evenly. Pipe a barrier ring of frosting along the edge of the cake layer, then add in 1 cup of the diced strawberries; the barrier will help keep the strawberries inside. Press the strawberries gently into the buttercream to keep them in place.

Repeat the same process for the second cake layer and top with the last one. Frost the top and sides of the cake, spreading evenly with offset spatulas and cake spatulas. After applying a crumb coat, freeze or refrigerate the cake for at least 10 minutes, then add the final layer of frosting. Garnish the cake with dollops of the remaining buttercream and fresh strawberries. Keep the cake refrigerated for up to 3 days.

Assembling the Cake:

https://www.youtube.com/watch?v=2iNtX00s-gQ

GET THE RECIPE: https://tatyanaseverydayfood.com/recipe-items/chocolate-strawberry-keto-cake/

The best kind of keto cake - looks, tastes and feels like a regular cake! This delicious keto, low-carb, no-sugar chocolate strawberry cake is made with a keto sponge cake, loads of fresh strawberries and strawberry-flavored keto buttercream! Absolutely NO aftertaste when using erythritol sugar replacement! Perfect for any occasion!

Get the erythritol I used here (affiliate links)
Granulated Erythritol: https://amzn.to/35CYx8J
Powdered Erythritol: https://amzn.to/2tMhgRO

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KETO Chocolate Strawberry Cake Recipe - Low-Carb, Low-Sugar Cake Recipe!!

Moist, tender peanut butter cake is topped with a smooth strawberry buttercream frosting. This cake is the perfect dessert for any occasion and will be requested again and again!

Peanut Butter Cake with Strawberry Frosting

baking powder

baking soda

vegetable oil

dark brown sugar

peanut butter

eggs (room temperature)

vanilla extract

buttermilk (room temperature)

butter (softened)

half and half (or milk)

Preheat your oven to 450 degrees Farhenheit (232 °C). Spray a 9x13 baking pan with baking spray and set aside.

To a large mixing bowl, add flour, baking powder, baking soda, and salt. Whisk the ingredients to combine and set aside.

To the bowl of a stand mixer fitted with the paddle attachment, add the oil, brown sugar, granulated sugar, and peanut butter. Mix the ingredients on medium (5-6 on a stand mixer) until combined, about 2-3 minutes.

Add in the eggs one at a time, beating to combine after each addition. Beat on medium-low after adding each egg until no more egg is visible.

Alternate adding the flour mixture and buttermilk to the peanut butter mixture, starting and ending with the flour. Beat on medium after each addition just until ingredients are combined. This means until no more dry flour or buttermilk are visible in the batter. Add vanilla and beat until just combined.

Pour batter into the prepared baking pan and smooth it out in an even layer with a silicone spatula. Transfer the pan to the preheated oven and bake for 25-30 minutes until a toothpick inserted into the center comes out with no wet batter.

Allow cake to cool for 10 minutes in the pan then transfer it to a wire rack to cool completely. Do this by very carefully turning the cake out onto parchment paper then carefully flipping it onto a parchment-lined wire cooling rack.

While the cake is cooling add the freeze-dried strawberries to a food processor and pulse until they form a fine powder and set aside.

Add butter to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high (speed of 7-8) until smooth and creamy, about 3 minutes. Add strawberries, powdered sugar, half and half or milk, vanilla, and salt to the mixer bowl and beat on low then gradually increase speed as powdered sugar mixes into the frosting.

Continue to beat until ingredients are combined and the frosting is smooth and creamy, about 1-2 minutes. Do not overmix the frosting as this can cause it to separate.

Spoon frosting out on top of the completely cooled cake and use a frosting spatula to smooth frosting out into an even layer over the cake. Slice and enjoy!

Learn how to make a fresh, beautiful, naturally vibrant and pink strawberry frosting using either fresh, frozen, or freeze-dried berries! Be sure to check out the how-to video!

Strawberry Frosting (with fresh, frozen, or freeze-dried berries)

oz quartered fresh strawberries

unsalted butter (softened (226 grams))

sugar (500 grams)

heavy cream

Place quartered strawberries in a small saucepan over medium heat and add 1 Tablespoon of water (this will keep the berries from burning to the bottom of the pan).

Cook over medium heat, stirring frequently, until the berries release their juices, then grab a fork or potato masher and mash the berries into a pulp.

Continue to cook, stirring constantly, until mixture is reduced in volume and thickened to a thick paste (similar in consistency to tomato paste) and most of the water is cooked out.

Place in a heatproof container and let cool to room temperature before proceeding. You can speed up the process by placing the strawberry reduction in the refrigerator.

Combine softened butter, a bit of the powdered sugar (about 1 cup) and vanilla extract and salt in a large bowland use an electric mixer to beat until creamy and well-combined. Gradually add remaining powdered sugar until it has all been added.

Scrape the sides and bottom of the bowl and add the cooled strawberry paste. Stir until completely combined, pausing to scrape the sides and bottom of the bowl as needed. Don&#39;t over-mix, but ensure all ingredients are thoroughly combined.

Pipe or spread frosting onto cake or cupcakes. Enjoy!

For fresh/frozen berries

Place freeze dried berries in a small food processor and pulse until they’ve become a fine powder. Set aside.

In a large bowl, combine butter, about 1 cup of powdered sugar, vanilla extract and salt until completely combined. Gradually add remaining powdered sugar until all has been added.

Add strawberry powder and stir until combined. The frosting will become stiff. Gradualy add heavy cream, one tablespoon at a time, until you’ve reached a desirable, pipe-able consistency (I typically need 3 Tablespoons of cream, but your mileage may vary and add the cream slowly).

For freeze-dried berries

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