Freeze-Dried Strawberry Cream Cheese Frosting

Close up of strawberry cream cheese frosting on top of a cake with chopped freeze dried strawberries sprinkled on top.

4.50 from 2 votes

Freeze-Dried Strawberry Cream Cheese Frosting

This strawberry cream cheese frosting is a game-changer. It's intensely flavorful, silky smooth, and naturally pink without any artificial ingredients. The secret? Freeze-dried strawberries ground into a fine powder, delivering concentrated berry flavor without adding extra moisture. It's the perfect balance of sweet and tangy, ideal for piping onto cupcakes, spreading on layer cakes, or honestly, eating straight from the bowl (no judgment here).

Prep Time5

Total Time5

Course: Dessert

Cuisine: American

Keyword: Cream Cheese Frosting, Strawberry

Servings: cups

Calories: 1018kcal

Author: Mike Johnson

Ingredients

28 g freeze-dried strawberries
113 g full-fat block cream cheese softened
57 g unsalted butter softened
240 g powdered sugar
1 teaspoon vanilla bean paste
⅛ teaspoon fine sea salt

Metric - US Customary

Instructions

Using a food processor or blender, grind the freeze-dried strawberries into a powder; you should have around ½ cup (12 g). You can sift the powder with a fine mesh sieve to rid it of larger pieces and seeds. Set aside.
In a large bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes.
Add the powdered sugar, vanilla bean paste, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 minute.
Add the freeze-dried strawberry powder and beat on high speed until completely combined and creamy, about 2 minutes.

Notes

Yield: This recipe yields approximately 1½ cups which is enough to frost 6-8 cupcakes (depending on the swirl size) or one 8x8-inch snack cake. If you need to frost 12-18 cupcakes or a two-layer 8 or 9-inch cake, double the recipe!

Storage: Cover and store leftover frosting in an airtight container for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator, then beat the frosting for a minute or two so it’s creamy again.

Nutrition