Strawberry buttercream recipe made with fresh, ripe strawberries and a hint of lemon makes a silky smooth buttercream packed with strawberry flavor
I love a strawberry buttercream recipe made from fresh strawberries! When strawberries are fresh, juicy and warmed by the sun, there’s nothing like it! You can harness this flavor by growing your own, going to a you-pick strawberry farm or buying frozen strawberries. Frozen strawberries are usually picked at the peak of ripeness (is ripeness a word?) and then flash frozen to seal in that flavah. You can freeze strawberries yourself or you can even can them. Something I definitely want to try at some point!
To make a strawberry buttercream recipe successfully, the best way to start is with some yummy strawberry puree. The best strawberry puree is made from fresh strawberries or frozen that have been reduced so that there is not as much liquid in the strawberries but you still get all that delicious strawberry flavor. I like to add in some lemon zest to up that strawberry zing.
You got yourself some delicious, sweet, packed with strawberry flavor buttercream! This strawberry buttercream recipe pairs so well with so many cake flavors! Lemon cake, vanilla cake, even chocolate cake.
Fresh Strawberry Buttercream
- 1 cup strawberry puree https://sugargeekshow.com/recipe/strawberry-reduction-recipe/
- 1 tsp lemon zest
- 1 cup pasteurized egg whites room temperature
- 2 lbs powdered sugar
- 2 lbs unsalted butter room temperature
- 1/2 tsp salt
- 1 tsp vanilla extract
- Place egg whites and powdered sugar in a mixing bowl with the whisk attachment. Whisk to combine. Add in butter in small chunks then vanilla and salt. Whip on high until light and fluffy and white. Optional: switch to the paddle attachment and mix on low for 15-20 minutes until all air bubbles are gone.
- Combine 2 cups room temperature puree and zest with buttercream. Fold together to combine.
- Because this buttercream has fresh fruit in it make sure it stays refrigerated. Store excess buttercream in the fridge or freeze for up to 6 months. Defrost buttercream in the fridge and re-whip before use.