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: 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.


33 Responses

  1. I too usually dislike fruit in certain desserts like cake, but I am totally on board with this one! I’ve never tried roasting strawberries before, sounds sooooo good. Must try!

  2. These look sooo gorgeous and are perfect for Spring – or an season! I’m guessing that, if like here in the UK, the Strawberries are not at their peak, roasting them would counter that, bringing out all that gorgeous mid summer strawberry flavour? Thank you for the idea & recipe. Love the photos – pinned! Sammie x

  3. The last strawberry cake I made saw me banning myself from baking with strawberries ever again because I kept eating piece after piece while I was photographing it. I’m breaking that rule though just to make this buttercream. strawberries are my favourites food in the world, even more than chocolate.

  4. Wow, this sounds delicious! And it looks lovely too, I can’t wait to try it myself! Maybe vanilla cupcakes frosted with this, and filled with more strawberries?

  5. 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!

  6. Debbie

    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!

    1. Shelly

      I would add an at least an extra cup of powdered sugar! And this should be enough to cover and fill the cake if used sparingly, otherwise I would make another 1/2 batch.

      1. Ashley

        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?

  7. Wendy

    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!

Leave a Reply