Description

This luscious Strawberry Cream Cheese Frosting combines fresh strawberries cooked down into a thick, jam-like preserve with smooth cream cheese and butter. Sweetened with powdered sugar and flavored with vanilla, it’s a creamy, fruity frosting perfect for cupcakes, cakes, or as a delicious spread. The frosting has a balanced sweetness and a fresh strawberry flavor that adds a delightful twist to classic cream cheese frosting.

Ingredients

Scale

Strawberry Jam Mixture

1 cup chopped fresh strawberries
1 tablespoon granulated sugar
Splash of water

Frosting

8 tablespoons (4 ounces) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
2 1/2 cups powdered sugar

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Instructions

Cook Strawberries: Combine the chopped fresh strawberries, granulated sugar, and a splash of water in a small saucepan. Place the pan over medium-low heat and cook, stirring every few minutes to prevent sticking and burning. Reduce the mixture until it thickens to about 1/4 cup, resembling a thick jam or preserves. This process takes around 20-30 minutes, lowering the heat as necessary and adding more water if it starts to dry out.
Cool Strawberry Mixture: Remove the strawberry jam from the saucepan and transfer it to a separate bowl. Allow the mixture to cool completely before proceeding to the next step.
Beat Butter and Cream Cheese: Using an electric mixer on high speed, beat the room temperature butter and cream cheese together until smooth and creamy, ensuring no lumps remain.
Add Strawberry Mixture and Vanilla: Incorporate the cooled strawberry preserves and vanilla extract into the butter and cream cheese mixture. Continue beating until everything is evenly combined.
Add Powdered Sugar: Slowly stream in the powdered sugar while beating the frosting. Continue mixing until the frosting is smooth, creamy, and lump-free.
Use or Store: Use this strawberry cream cheese frosting immediately on cupcakes, in between cake layers, or spoon into a plastic storage bag for freezing. It can be frozen for up to 3 months and thawed before use.

Notes

Ensure the butter and cream cheese are at room temperature for smooth, lump-free frosting.
Cook the strawberries slowly over low heat to prevent burning and achieve a thick, jam-like consistency.
Add powdered sugar gradually to control the frosting’s sweetness and texture.
This frosting pairs wonderfully with vanilla or chocolate cakes and cupcakes.
For a smoother texture, you can strain the cooked strawberry mixture before adding it to the frosting to remove seeds.
Store leftovers covered in the refrigerator for up to 5 days.
If frozen, thaw in the refrigerator overnight and re-whip before using.