If you crave strawberry frosting that actually tastes like strawberries and not fake extract, this recipe delivers pure berry flavor in every bite. I came up with it because I wanted something real for my homemade strawberry cupcakes. Most recipes fell short on the strawberry punch, but reducing a fresh strawberry purée made all the difference. You get an intense berry taste and a dreamy silky texture that sets this apart from any store-bought tub.

Why You’ll Love This Recipe
Uses fresh strawberries for true fruit flavor
No artificial extracts or gelatin required
Silky smooth texture that pipes beautifully
Easy to adjust sweetness or tang level
I first made this for my niece’s birthday when she requested pink cupcakes but hated artificial tastes. Everyone raved about the frosting and now it is my go-to for summer celebrations and bake sales.

Ingredients
Fresh strawberries one cup: Use ripe berries for the best color and flavor. Smaller berries are often sweeter
Butter one cup: Makes the frosting creamy and rich. Opt for European style if you want extra silky results
Confectioners sugar three and a half cups sifted: Sifting ensures you get a lump free, fluffy finish
Vanilla extract one teaspoon: This rounds out the berry taste with a warm note
Instructions
Prepare Strawberry Purée:
Place your strawberries into a blender and process until the mixture is completely smooth. Scrape down the sides to catch every bit of berry. A thick smooth purée is key to even flavor in your frosting
Reduce Purée:
Transfer the purée to a saucepan and bring to a boil over medium heat. Stir it often so it does not stick. Let it bubble away until the volume is halved and it becomes thick almost jam like. This should take about twenty minutes and concentrating the purée is what gives the frosting its signature punch
Cool the Purée: