There is something magical about making a Strawberry Purée Buttercream Recipe from scratch. The soft pink color, the fresh berry aroma, and that silky texture always take me back to my childhood kitchen.
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I still remember the first time I made this Strawberry Purée Buttercream Recipe for my niece’s birthday. I wanted something fruity but not artificial. I refused to use extracts or food colouring. I wanted real strawberries real flavour. When I folded homemade strawberry purée into creamy butter, I knew I had found my forever frosting.
Now, this Strawberry Purée Buttercream Recipe has become one of my most requested recipes. I pipe it onto cupcakes, spread it between cake layers, and sometimes I confess I eat it straight from the spoon. The fresh strawberry purée gives this buttercream a natural sweetness and gentle tang that balances perfectly with the richness of butter.
If you love fresh fruit flavours and silky frosting, this Strawberry Purée Buttercream Recipe will become your new favourite too.
Why I Love Making This Strawberry Purée Buttercream Recipe
I adore this recipe because it tastes real. Many strawberry frostings rely on artificial flavourings, but I always choose fresh strawberries. The purée gives this buttercream:
• Natural pink colour
• Bright, fresh flavour
• Light fruity aroma
• Beautiful texture
I also love how versatile this buttercream is. I use it for:
• Birthday cakes
• Wedding cupcakes
• Layer cakes
• Macaron fillings
• Cake rolls
And the best part? I make it with simple ingredients I already have in my kitchen.
Ingredients & Little Kitchen Secrets
To make the perfect Strawberry Purée Buttercream Recipe, I focus on quality ingredients and simple techniques.
Ingredients
• 250 g unsalted butter, softened
• 400 g icing sugar, sifted
• 120 g fresh strawberries
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1–2 tablespoons double cream (if needed)
• Pinch of salt
My Kitchen Secrets
1. I reduce the purée.
I cook the strawberry purée gently until it thickens. This step removes excess moisture and prevents runny buttercream.
2. I always sift the icing sugar.
This keeps the buttercream smooth and fluffy.
3. I beat the butter first.
I whip the butter for 3–5 minutes until pale and airy before adding sugar.
4. I cool the purée completely.
Warm purée melts butter and ruins texture. I let it cool fully.
How I Make It, Step by Step
Making this Strawberry Purée Buttercream Recipe feels like therapy in my kitchen. I follow these simple steps every time.
Step 1: Make the Strawberry Purée
I wash and hull the strawberries, then blend them until smooth. I pour the mixture into a saucepan and add lemon juice. I simmer it over medium heat for about 10–15 minutes until it thickens and reduces by half.
The kitchen fills with the sweetest strawberry smell.
I let the purée cool completely before using it.
Step 2: Beat the Butter
I place softened butter into my mixing bowl and beat it for 3–5 minutes. The butter becomes pale, fluffy, and creamy.
This step builds the foundation of silky buttercream.
Step 3: Add the Sugar
I add sifted icing sugar gradually, mixing on low speed first, then increasing speed. I scrape the bowl often to ensure everything blends evenly.
Step 4: Add the Strawberry Purée
I add the cooled purée one tablespoon at a time. I mix slowly until fully incorporated. The buttercream transforms into the most beautiful natural pink.
Step 5: Adjust Texture
If the buttercream feels too thick, I add one tablespoon of double cream. If it feels too soft, I chill it for 15 minutes.
I finish by beating it on high for one final minute to make it light and airy.
How I Serve It at Home
I use this Strawberry Purée Buttercream Recipe in so many ways.
• I pipe tall swirls onto vanilla cupcakes.
• I fill chocolate layer cakes for a berry-chocolate combination.
• I frost lemon cake for a fresh spring dessert.
• I spread it on sponge cake for afternoon tea.
Sometimes I top it with fresh strawberry slices for extra beauty.
This buttercream holds its shape beautifully for piping rosettes and borders.
Storage, Reheating & Make-Ahead Tips
I always prepare this buttercream ahead when baking for events.
Storage
I store it in an airtight container in the refrigerator for up to 4 days.
Rewhipping
When ready to use, I bring it to room temperature and beat it again until fluffy.
Freezing
I freeze it for up to 2 months. I thaw it overnight in the fridge and rewhip before using.
Make-Ahead Tip
I sometimes prepare the strawberry reduction two days in advance to save time.
100-Word Short Version
This Strawberry Purée Buttercream Recipe combines fresh strawberries, creamy butter, and icing sugar for a silky, naturally pink frosting. I reduce homemade strawberry purée to intensify flavour and prevent excess moisture. After whipping butter until fluffy, I gradually add sugar and cooled purée to create a smooth, pipeable buttercream perfect for cakes and cupcakes. It tastes fresh, not artificial, and holds its shape beautifully. Store in the fridge up to four days and rewhip before use. This buttercream brings bright strawberry flavour and homemade charm to every dessert.
Recipe Card
⏱️ Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
🛒 Ingredients
250 g unsalted butter, softened
400 g icing sugar
120 g fresh strawberries
1 tablespoon lemon juice
1 teaspoon vanilla extract
1–2 tablespoons double cream
Pinch of salt
👩🍳 Instructions
- Blend strawberries until smooth.
- Simmer purée with lemon juice for 10–15 minutes until reduced by half. Cool completely.
- Beat butter for 3–5 minutes until pale and fluffy.
- Add sifted icing sugar gradually and mix until smooth.
- Add cooled strawberry purée slowly and mix until incorporated.
- Add vanilla and salt.
- Adjust texture with cream if needed. Beat until fluffy.
📝 Notes
Reduce purée properly to avoid runny frosting.
Cool purée fully before mixing.
Rewhip after chilling for best texture.
🍽️ Nutrition
Calories: 320 per serving
Carbohydrates: 38 g
Sugar: 36 g
Fat: 18 g
Protein: 1 g
Cholesterol: 45 mg
Sodium: 20 mg
Strawberry Purée Buttercream Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Enough to frost 12 cupcakes or 1 two-layer cake
- Category: B
- Method: Mixing
- Cuisine: British
- Diet: Vegetarian
Description
This Strawberry Purée Buttercream is silky, naturally pink, and bursting with fresh strawberry flavor. Made with real strawberry reduction and creamy butter, this frosting pipes beautifully and tastes fresh, not artificial. Perfect for cakes, cupcakes, and layer desserts.
Ingredients
- 250 g unsalted butter, softened
- 400 g icing sugar, sifted
- 120 g fresh strawberries
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1–2 tablespoons double cream
- Pinch of salt
Instructions
- Blend strawberries until smooth.
- Simmer purée with lemon juice for 10–15 minutes until reduced by half. Cool completely.
- Beat butter for 3–5 minutes until pale and fluffy.
- Add sifted icing sugar gradually and mix until smooth.
- Add cooled strawberry purée slowly and mix until fully incorporated.
- Add vanilla extract and salt.
- Adjust texture with cream if needed and beat until fluffy.
Notes
Reduce strawberry purée properly to avoid runny buttercream. Always cool the purée before mixing with butter. Store in the refrigerator up to 4 days and rewhip before using. Freeze up to 2 months.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 320
- Sugar: 36g
- Sodium: 20mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 45mg
Conclusion
This Strawberry Purée Buttercream Recipe brings colour, joy, and fresh flavour to every cake I make. I love how something so simple butter, sugar, and real strawberries can create something so beautiful.
When I frost a cake with this buttercream, I feel like I am spreading love. I hope you try this recipe in your kitchen and create sweet memories with the people you love.
Cooking connects us. Baking brings us closer. And strawberry buttercream always makes everything a little brighter.