Roasted Strawberry Buttercream

Roasted Strawberry Buttercream...super creamy, perfectly sweet frosting!

This Roasted Strawberry Buttercream is super creamy and loaded with rich strawberry flavor!

I am so in love with this frosting. I know I am generally opposed to fruit in desserts, but fruit in frosting, yeah…there’s a definite exception to the rule.

Roasting strawberries just intensifies their flavor and then mixing those into a creamy buttercream frosting? Umm yes to the yessity yes.

AND for whatever reason saying this frosting is ROASTED Strawberry Frosting automatically makes it fancy. No one gets excited about Strawberry frosting, but ROASTED? Yes. Excitement for days.

You feel it right?

Roasted Strawberry Buttercream...super creamy, perfectly sweet frosting!

This buttercream is so super simple…and roasting strawberries is basically the easiest thing ever.

Just slice them, sprinkle them with a little sugar and spread them on a baking sheet…

How to Roast Strawberries!!

Bake them for a few minutes until they are soft, but not completely mush…

How to Roast Strawberries!!

Let them cool and then pulse them a few times in the blender or food processor. You want the puree to be chunky-ish.

Roasted Strawberry Puree!

Then mix that into a creamy buttercream until it’s pure pink dreaminess.

Also, the problem that I generally have with fruit frosting is that is can appear curdled. Just add a bit more powdered sugar to smooth it out and firm it up, it’s an easy fix.

Roasted Strawberry Buttercream...super creamy, perfectly sweet frosting!

I topped my Favorite Vanilla Cupcakes with this Roasted Strawberry Buttercream and it was AMAZING!!!


Roasted Strawberry Buttercream

  • Author: Cookies & Cups
  • Yield Yield: 3 1/2 cups 1x



  • 2 cups whole strawberries
  • 2 tablespoons granulated sugar
  • 1 cup butter, room temperature
  • 4 cups powdered sugar


  1. Preheat your oven to 375°F
  2. Line a baking sheet with parchment paper or a silicone mat. Set aside.
  3. Rinse the strawberries and pat dry. Slice them into 1/4″ slices. Sprinkle them with the granulated sugar and allow them to sit at room temperature for 30 minutes.
  4. Place the strawberries on the prepared baking sheet in an even layer. Roast them for 10-12 minutes until they are soft and fragrant, but not completely mushy.
  5. Remove the baking sheet from the oven and allow the strawberries to cool completely.
  6. Place the cooled strawberries into a blender or a food processor and pulse a few times until they are a chunky puree. You should have about 1/2 cup.
  7. In the bowl of your stand mixer fitted with the paddle attachment beat the butter on medium speed until it’s smooth. Add in the powdered sugar and mix on medium speed until it’s creamy, scraping the sides of the bowl as necessary. Add in 1/2 cup of the strawberry puree and mix until the frosting is smooth. If you notice that your frosting appears “curdled” add in 1/2 cup more powdered sugar at a time until the desired consistency is reached.
  8. Spread or pipe on a cake or cupcakes.

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Jun 4, 2020 6:48 pm

WOW! I just made this for a birthday cake for my husband (chocolate cake) and the flavour and texture are incredible. And I have a new favourite food: roasted strawberry purée! A winner and will definitely be making repeat appearances in our home throughout strawberry season! Thank you for sharing this delicious recipe 🙂

Rajiv Kumar
Jul 17, 2017 8:47 am

Thanks for this Great recipe, my all friends like it very much. We make it at our each weekend party.
Many time we avail of such Awesome cakes from the site :

Sep 5, 2016 4:24 pm

Hi Shelly

What’s the purpose of letting the strawberries sit for 30 minutes before baking.

Aug 22, 2016 5:32 pm

Hi Shelly
Can this puree be frozen.

Jul 6, 2016 12:25 pm

How many cupcakes does the buttercream cover?

Jun 10, 2016 4:52 pm

Can frosting be frozen if I have leftover unused frosting?

Jun 10, 2016 1:41 am

This frosting is AMAZING! I made it last year at the end of local berry season and paired with chocolate cupcakes. Now that local berries are back in season, I came running back to make this again. Can’t wait to eat it tomorrow. I bought those gorgeous edible gold stars online also. They’re beautiful on so many types of cupcakes. Thank you!

Jun 3, 2015 4:50 pm

Can this recipe be made in advance?

May 8, 2015 1:15 pm

Will this buttercream recipe piping hold on on cupcakes during the summer at the beach?

May 13, 2015 1:12 pm
Reply to  Shelly

Oh okay. Thank you Shelly. I will not be using buttercream frosting. Shelly, do you know of any frosting recipes I can put on cupcakes and would hold up during the summer at the beach?

May 6, 2015 6:13 pm

hi there!
Could I use this under fondant? How far in advance could I make the strawberries and also how many batches to cover three layer 8 inch cake?
Thanks in advance!

Super fancy!

May 5, 2015 7:11 pm

This has me drooling!!!

May 5, 2015 9:29 am

Um, I need those star sprinkles in my life. Also this frosting. Because my birthday is coming up, and what better reason?

May 5, 2015 9:28 am

Those sprinkles, though! Where’d you get them? I adore roasted berries – they’re great on ice cream too.

May 5, 2015 9:15 am

You are totally speaking my love language. I have a ton of strawberries in my freezer from when we went strawberry picking a few months ago. I can’t wait to try this out on top of my favorite chocolate cupcakes!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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