Strawberry Cream Cheese Frosting Recipe for Moist Cakes and Cupcakes

Strawberry Cream Cheese Frosting is simple to make using jam. It’s creamy, fruity, and slightly tangy—ideal for spreading or piping onto cakes and cupcakes.

Strawberry cream cheese frosting is a favorite for cupcakes and layer cakes. Its bright fruit flavor pairs beautifully with strawberry, vanilla, chocolate, coconut, lemon, or lime cakes. With a touch of food coloring it becomes a perfect pink for Valentine’s Day or any festive occasion.

Strawberry Cream Cheese Frosting with Jam

This recipe uses strawberry jam or preserves to concentrate strawberry flavor without watering down the frosting. Jam is made from crushed or puréed fruit cooked with sugar into a thick spread, while preserves contain larger fruit pieces. Choose a thick, low-added-sugar jam or preserve so the frosting isn’t overly sweet; a spread with small or no fruit chunks is best if you plan to pipe the frosting.

Can I make strawberry frosting with fresh strawberries?

Yes. You can make a quick jam or purée from fresh strawberries, but cook it down until thick and jammy and cool it completely before adding to the frosting. Raw purée adds too much moisture and will make the frosting runny and weak. Frozen berries work, too, but they release more liquid and may take longer to reduce. To speed thickening when cooking purée, stir in a tablespoon or two of cornstarch mixed with sugar while cooking.

Ingredients

This recipe requires a handful of common ingredients.

• Cream cheese – Use full-fat brick cream cheese, straight from the fridge (cold).
• Butter – Unsalted, at room temperature. Adding room-temperature butter gradually to cold cream cheese helps create the right texture.
• Strawberry jam – Natural or low-sugar jam or preserves; pick a thick one with small or no fruit chunks if you’ll pipe the frosting.
• Powdered sugar – Used to sweeten and give body to the frosting; this recipe uses a modest amount so the strawberry flavor shines.
• Almond extract – A small amount enhances fruit flavor; substitute vanilla if preferred.
• Salt – Balances sweetness and brightens flavor.
• Red food coloring (optional) – For a brighter pink if desired.

How to make Strawberry Cream Cheese Frosting

Making this frosting is quick with an electric hand or stand mixer.

1. Place cold cream cheese in a large bowl with 2 tablespoons of room-temperature butter.
2. Beat with an electric hand mixer, adding the remaining butter 2 tablespoons at a time and mixing well after each addition until creamy and smooth.
3. Add the jam, extract, salt, and food coloring (if using). Mix until incorporated.
4. Add the powdered sugar and mix just until combined—do not over-mix.
5. If the frosting is too soft for piping, refrigerate for 10–20 minutes before filling a piping bag. Otherwise use immediately for spreading.

Tips for Success

• Use cold cream cheese and room-temperature butter. This combination yields a stable frosting. Adding room-temperature butter gradually softens the cold cream cheese and produces a smooth texture.
• Do not over-mix after adding powdered sugar. Over-mixing can make the frosting stringy, sticky, or runny. Mix only until the powdered sugar is incorporated.
• Chill if it’s too soft. If the frosting becomes too soft while mixing or from warm kitchen temperatures, refrigerate it 10–20 minutes to firm the butter before piping.

More Cream Cheese Frosting Recipes

• Whipped Cream Cheese Frosting
• Lemon Cream Cheese Frosting
• Chocolate Cream Cheese Frosting
• Classic Cream Cheese Frosting
• Coconut Cream Cheese Frosting

Strawberry Cream Cheese Frosting

Prep: 5 mins

Total: 5 mins

Strawberry jam is used to flavor this easy cream cheese frosting.

2 cups frosting, which will frost about 16 cupcakes.

Ingredients

• 8 ounces (226 g) full-fat brick cream cheese, COLD
• ½ cup (113 g) unsalted butter, (1 stick) room temperature
• ¼ cup (76 g) natural strawberry preserves (or low-sugar jam)
• ¼ tsp almond or vanilla extract
• ⅛ tsp salt
• 1 drop red food coloring, optional
• 1 ½ cups (180 g) powdered sugar

Equipment

• Electric hand mixer
• Mixing bowl

Instructions

• Place cold cream cheese in a large bowl with 2 tablespoons of room temperature butter.
• Beat with an electric hand mixer, adding remaining butter 2 tablespoons at a time, mixing thoroughly until creamy and smooth.
• Add jam, extract, salt, and food coloring. Mix until incorporated.
• Add powdered sugar and mix until just combined. Do not over-mix.
• Use immediately, or refrigerate 10–20 minutes if too soft to pipe.

Notes

• Cream cheese: Full-fat brick-style cream cheese gives the best texture and stability; some reduced-fat versions may be softer.
• Store frosting in an airtight container in the refrigerator for 7–10 days.
• Decorated cakes or cupcakes should be refrigerated and used within 3–4 days; bring to room temperature for about 30 minutes before serving.

Nutrition

Serving: 1 |
Calories: 108 kcal |
Carbohydrates: 15 g |
Protein: 1 g |
Fat: 5 g |
Saturated Fat: 3 g |
Cholesterol: 15 mg |
Sodium: 67 mg |
Sugar: 13 g

Disclaimer: Nutritional values are estimates.

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