The Story & Intro

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.

I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.

Today I want to share something sweet and very special with you my Strawberry Purée Buttercream Recipe. This strawberry purée buttercream feels like spring in a bowl. It smells like fresh strawberries under the Cretan sun, and it tastes like childhood birthdays, laughter, and pink-stained fingers.

I still remember the first time I made strawberry purée buttercream instead of plain vanilla frosting. My daughter asked for a “pink cake that tastes like real strawberries.” I didn’t want artificial flavor. I wanted real fruit, real color, real love. So I made a fresh strawberry purée, reduced it gently on the stove, and folded it into creamy butter. The result changed everything.

This strawberry purée buttercream recipe gives you natural strawberry flavor, soft pink color, and a silky texture that pipes beautifully. You can spread it over cakes, swirl it on cupcakes, or even sneak a spoonful when no one is looking I won’t judge.

Let me show you how I make it in my kitchen.

Why I Love Making This Recipe

I love this strawberry purée buttercream recipe because it tastes honest. It doesn’t hide behind artificial extracts or bright food coloring. The strawberries shine naturally.

I also love how versatile this buttercream feels. I use it for:

• Birthday cakes
• Baby showers
• Mother’s Day desserts
• Valentine’s cupcakes
• Summer garden parties

The texture feels smooth and fluffy. The flavor tastes fresh and slightly tangy, which balances the sweetness perfectly. When I whip it properly, it becomes light like a cloud but stable enough for piping roses and swirls.

Most importantly, this strawberry purée buttercream makes people smile. And that is always my goal in the kitchen.

Ingredients & Little Kitchen Secrets

Here is everything you need for my strawberry purée buttercream recipe:

🛒 Ingredients

• 1 cup (226g) unsalted butter, softened to room temperature
• 3 ½ cups (420g) powdered sugar, sifted
• ½ cup (120ml) fresh strawberry purée (reduced and cooled)
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• 1–2 tablespoons heavy cream (only if needed)

Now let me share my little secrets.

🍓 Secret #1: Reduce the Strawberry Purée

Never add raw purée directly into buttercream. Fresh strawberries contain too much water. If you skip the reduction, your frosting may separate or become runny.

I always simmer the purée gently until it reduces by half. This step concentrates the flavor and removes excess moisture. Then I let it cool completely before mixing it into the butter.

🧈 Secret #2: Use Truly Soft Butter

I leave my butter on the counter for at least one hour. It should feel soft when pressed but not melted. If the butter feels too cold, the buttercream won’t whip properly.

🍰 Secret #3: Sift the Sugar

I always sift powdered sugar. This small step prevents lumps and keeps the buttercream silky smooth.

How I Make It, Step by Step

Now let’s make this strawberry purée buttercream together.

1. Prepare the Strawberries

I wash and hull about 1 ½ cups of fresh strawberries. I blend them until smooth. Then I pour the purée into a small saucepan.

I simmer it over medium heat for about 10–15 minutes, stirring occasionally. The purée thickens and reduces by half. I remove it from the heat and let it cool completely. I never rush this step.

2. Beat the Butter

I place the softened butter into a large mixing bowl. I beat it on medium speed for about 3–4 minutes. I watch it turn pale and creamy. This step creates a fluffy base.

3. Add the Powdered Sugar

I add the sifted powdered sugar one cup at a time. I mix slowly at first so sugar doesn’t fly everywhere. Then I increase the speed slightly.

The mixture becomes thick. That’s normal.

4. Add the Strawberry Reduction

I pour in the cooled strawberry reduction, vanilla extract, and salt. I beat everything together until smooth and beautifully pink.

The color comes naturally from the strawberries. Sometimes it looks soft blush, sometimes slightly deeper pink it depends on the berries.

5. Adjust the Texture

If the buttercream feels too thick, I add heavy cream one tablespoon at a time. If it feels too soft, I chill it for 15 minutes and whip it again.

6. Final Whip

I beat everything on high speed for 2–3 minutes. The buttercream becomes light, airy, and smooth.

Now it’s ready to use.

How I Serve It at Home

I love using this strawberry purée buttercream on:

• Vanilla cupcakes
• Lemon cake layers
• Chocolate sponge cake
• Strawberry layer cake
• Sugar cookies

Sometimes I fill cupcakes with a little strawberry jam and pipe this buttercream on top. The combination feels magical.

For birthdays, I decorate with fresh strawberries and a sprinkle of powdered sugar. For spring gatherings, I add edible flowers from my garden.

When I spread this buttercream over a cake, I use an offset spatula and make soft swirls. I don’t aim for perfection. I aim for warmth.

Storage, Reheating & Make-Ahead Tips

This strawberry purée buttercream recipe stores beautifully.

• I keep it in an airtight container in the refrigerator for up to 5 days.
• Before using, I let it come to room temperature.
• Then I rewhip it for 2–3 minutes to restore fluffiness.

If I need to make it ahead for a party, I prepare it the day before. It actually tastes even better the next day because the strawberry flavor deepens.

If the buttercream separates slightly after chilling, I don’t panic. I simply beat it again until smooth.

You can also freeze it for up to 2 months. I thaw it overnight in the refrigerator and whip again before using.

100-Word Short Version

This Strawberry Purée Buttercream Recipe uses real strawberries for natural flavor and soft pink color. I reduce fresh strawberry purée to concentrate the taste, then whip it into creamy butter with powdered sugar and vanilla. The result feels silky, fluffy, and perfectly balanced between sweet and fruity. It spreads beautifully on cakes and pipes smoothly onto cupcakes. Always cool the strawberry reduction completely before mixing. Store in the refrigerator for up to five days and rewhip before using. This buttercream brings freshness, elegance, and homemade love to every dessert.

Recipe Card Section

⏱️ Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

🛒 Ingredients
1 cup (226g) unsalted butter, softened
3 ½ cups (420g) powdered sugar, sifted
½ cup (120ml) reduced strawberry purée, cooled
1 teaspoon vanilla extract
¼ teaspoon salt
1–2 tablespoons heavy cream (if needed)

👩‍🍳 Instructions

1. Blend fresh strawberries until smooth.
2. Simmer purée for 10–15 minutes until reduced by half. Cool completely.
3. Beat softened butter for 3–4 minutes until pale and creamy.
4. Add powdered sugar gradually, mixing well.
5. Add cooled strawberry reduction, vanilla, and salt.
6. Beat until smooth and fluffy.
7. Adjust texture with heavy cream if needed.
8. Use immediately or store properly.

📝 Notes

Always reduce the strawberry purée to prevent runny frosting. Cool it completely before mixing. Chill and rewhip if buttercream softens too much. Store refrigerated up to 5 days.

🍽️ Nutrition (per 2 tablespoons)
Calories: 210
Fat: 12g
Carbohydrates: 26g
Sugar: 24g
Protein: 0g
Cholesterol: 30mg

Strawberry Purée Buttercream Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: INAYA
• Total Time: 30 minutes
• Yield: About 3 cups (frosts 12–18 cupcakes or a 2-layer 8-inch cake) 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Silky, fluffy, and naturally pink, this Strawberry Purée Buttercream is made with real strawberries (no artificial flavor). I reduce fresh strawberry purée to concentrate the taste, then whip it into creamy butter and powdered sugar for a frosting that spreads smoothly and pipes beautifully on cakes and cupcakes.

---

Ingredients

Scale 1x2x3x

• 1 1/2 cups (about 225g) fresh strawberries, hulled (to yield purée)
• 1 cup (226g) unsalted butter, softened to room temperature
• 3 1/2 cups (420g) powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine salt
• 1–2 tablespoons heavy cream or milk (only if needed for consistency)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Make the purée: Blend hulled strawberries until smooth. Measure 1/2 cup (120ml) purée.
2. Reduce the purée: Pour purée into a small saucepan and simmer over medium heat, stirring often, for 10–15 minutes until reduced by about half and thickened. Cool completely (it must be fully cool).
3. Whip the butter: Beat softened butter on medium-high speed for 3–4 minutes until pale, creamy, and fluffy.
4. Add sugar: Add sifted powdered sugar 1 cup at a time, mixing on low to start, then increasing to medium until combined.
5. Flavor it: Add 1/4 cup (60ml) of the cooled strawberry reduction first, plus vanilla and salt. Beat to combine. Add more reduction gradually (up to the full amount) until you reach the strawberry flavor you love while keeping a stable texture.
6. Adjust texture: If frosting feels too thick, beat in heavy cream/milk 1 tablespoon at a time. If it feels too soft, chill the bowl 15–20 minutes, then rewhip.
7. Final whip: Beat on high for 2–3 minutes until light, airy, and smooth. Use immediately to frost or pipe.

Notes

Reducing the strawberry purée is the key—raw purée can make buttercream loose or split. Always cool the reduction completely before adding. For stronger strawberry flavor without extra liquid, add 1–2 tablespoons freeze-dried strawberry powder (optional). To store: refrigerate airtight up to 5 days; bring to room temperature and rewhip 2–3 minutes. You can freeze up to 2 months; thaw overnight in the fridge and rewhip before using.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 2 tablespoons
• Calories: 210
• Sugar: 24g
• Sodium: 45mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 30mg

Conclusion

When I make this strawberry purée buttercream recipe, I feel like I’m painting with flavor. I see the soft pink color and think of sunsets over the Cretan sea. I taste the fresh strawberries and remember my grandmother’s garden.

This buttercream carries simplicity, freshness, and love in every spoonful. I don’t need complicated techniques or artificial flavors. I just need good butter, sweet strawberries, and a little patience.

If you try this strawberry purée buttercream recipe, I hope it fills your kitchen with sweetness and your heart with joy. Bake something beautiful. Share it with someone you love. That is always enough.