Strawberry Cream Cheese Frosting

Some frostings are just sweet, but this one has personality. It’s creamy, a little tangy, and bursting with fresh strawberry flavor.

The smooth texture melts in your mouth, while the natural pink color makes any dessert look extra special.

Whether you’re frosting a cake, topping cupcakes, or just sneaking a spoonful (because let’s be honest, you will), this homemade strawberry cream cheese frosting delivers on every level.

What makes it stand out? Real strawberries. Instead of artificial flavors or food coloring, we reduce fresh strawberries into a thick, concentrated puree.

This keeps the frosting silky and stable while packing in a pure, fruity taste. Pair that with the richness of cream cheese and butter, and you get something truly irresistible.

Making it at home is easier than you think, and the difference is undeniable. The flavor is fresher, the texture is smoother, and it holds up beautifully on cakes and cupcakes.

Follow this simple recipe, and you’ll never settle for store-bought frosting again.

Table of Contents

Strawberry Cream Cheese Frosting Recipe

Ingredients

½ cup (120g) fresh strawberries (or ⅓ cup (80g) frozen, thawed)
8 oz (225g) cream cheese, softened to room temperature
½ cup (115g) unsalted butter, softened
2 cups (240g) powdered sugar, sifted
1 tsp pure vanilla extract
1 tbsp heavy cream (optional, for extra smoothness)
Pinch of salt

Instructions

Start by making the strawberry reduction. Blend the strawberries until smooth, then strain the puree to remove seeds. Pour the puree into a small saucepan and cook over medium-low heat, stirring often, until it reduces to about 3 tablespoons. This concentrates the flavor and removes excess moisture. Let it cool completely before using.
In a large mixing bowl, beat the softened cream cheese and butter together using a hand or stand mixer. Set the speed to medium-high and beat for about 2 minutes, until light, creamy, and fluffy.
Add the cooled strawberry reduction and vanilla extract. Beat for another 30 seconds until fully incorporated.
Gradually add the sifted powdered sugar, about ½ cup at a time, mixing on low speed to avoid a sugar cloud. Once incorporated, increase the speed to medium-high and beat for 1–2 minutes until smooth.
Taste the frosting and add a pinch of salt to balance the sweetness. If needed, add 1 tbsp heavy cream to make it extra silky.
Beat for another 30 seconds, then check the consistency. It should be thick, creamy, and hold soft peaks.
Use immediately to frost cupcakes, cakes, or cookies. If not using right away, store it in the refrigerator for up to 3 days. Let it sit at room temperature for 15 minutes, then rewhip before using.

Tips For A Perfect Strawberry Cream Cheese Frosting

Making the perfect strawberry cream cheese frosting is easy if you keep these things in mind:

Use Full-Fat Cream Cheese: Low-fat cream cheese has more moisture and can make the frosting too soft. Always go for full-fat for a rich and stable texture.
Reduce Strawberry Puree: Fresh strawberries have a lot of water. Cook the puree until thick to avoid a runny frosting.
Sift the Powdered Sugar: Lumps in powdered sugar can make the frosting grainy. Sifting it first ensures a silky-smooth consistency.
Chill if It’s Too Soft: If the frosting feels too loose, place it in the fridge for 15–20 minutes before piping or spreading.
Mix Just Enough: Overbeating can break down the structure, making it thin and soupy. Stop mixing once everything is smooth and fluffy.

How To Thicken Strawberry Cream Cheese Frosting?

If your frosting turns out too thin, don’t worry! Try these simple fixes:

Add More Powdered Sugar: This is the easiest way to thicken frosting. Add a little at a time, mixing well until it firms up.
Use Cornstarch: If you don’t want to add extra sugar, mix in 1 teaspoon of cornstarch at a time. It helps absorb moisture without making it too sweet.
Chill the Frosting: Let it rest in the fridge for 20–30 minutes. The butter and cream cheese will firm up, giving it a thicker texture.
Reduce the Strawberry Puree More: If your frosting is too runny, the puree might have had too much liquid. Cook it longer next time until it’s thick like jam.

Can I Make This With A Different Fruit?

Yes! You can swap strawberries for other fruits, but some work better than others:

Raspberries & Blueberries: These are great alternatives, but they also contain a lot of water. Make sure to reduce the puree well.
Mango & Peaches: These give a sweet and tropical twist, but they have even more moisture. A little cornstarch can help thicken the frosting.
Freeze-Dried Fruits: These are the best substitute because they have zero moisture. Just grind them into a powder and mix them directly into the frosting!

How Can I Make This Strawberry Cream Cheese Frosting Sweeter?

If you like a sweeter frosting, here’s what you can do:

Add More Powdered Sugar: This is the simplest option. Just be careful, as too much can make the frosting overly thick.
Drizzle in Honey or Maple Syrup: A little bit can enhance the sweetness naturally without making it too sugary.
Use a Sweeter Strawberry Puree: If your strawberries aren’t naturally sweet, add a teaspoon of sugar while reducing the puree.

Why Is My Strawberry Cream Cheese Frosting Runny?

A runny cream cheese frosting can be frustrating. Here’s why it happens and how to fix it:

Warm Ingredients: If the butter or cream cheese is too soft, the frosting won’t hold its shape. Always use room-temperature ingredients, not melted ones.
Too Much Liquid: Adding too much strawberry puree, vanilla extract, or milk can thin out the frosting. Use less liquid next time.
Overmixing: Beating for too long can break down the cream cheese, making it soupy. Stop once the frosting is smooth and fluffy.
Heat & Humidity: If your kitchen is too warm, the frosting will soften quickly. Chill it in the fridge for a while before using.

Why Is My Strawberry Cream Cheese Frosting Separating?

Separation happens when the ingredients don’t blend properly. Here’s what might be causing it:

Ingredients Were Too Cold: If butter or cream cheese is too cold, they won’t mix well, causing lumps or separation. Let them soften at room temperature first.
Too Much Moisture: If the strawberry puree is too watery, it can cause the frosting to split. Always reduce it properly.
Overmixing: Too much beating can break the structure, causing the fat and liquid to separate. Mix just until combined.

Can I Use Freeze-Dried Strawberries Instead Of Fresh Strawberries?

Yes! In fact, freeze-dried strawberries are a fantastic option because:

They Have No Extra Moisture: This means they won’t make your frosting too soft or runny.
They’re Packed with Flavor: Since the water is removed, the strawberry taste is more intense.
They’re Easy to Use: Just grind them into a fine powder and mix them straight into the frosting—no cooking or reducing needed!

How To Store Strawberry Cream Cheese Frosting?

To keep your frosting fresh and creamy, follow these storage tips:

Refrigerate: Store in an airtight container in the fridge for up to 5 days. Let it sit at room temperature for 15 minutes before using, then stir to make it smooth again.
Freeze for Later: Place the frosting in an airtight container and freeze for up to 3 months. When ready to use, thaw in the fridge overnight and rewhip for the best texture.
Avoid Leaving It Out Too Long: Since this frosting has cream cheese, don’t leave it at room temperature for more than 2 hours to prevent spoilage.