Ingredients
Scale
- 2 cups whole strawberries
- 2 tablespoons granulated sugar
- 1 cup butter, room temperature
- 4 cups powdered sugar
Instructions
- Preheat your oven to 375°F
- Line a baking sheet with parchment paper or a silicone mat. Set aside.
- 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.
- 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.
- Remove the baking sheet from the oven and allow the strawberries to cool completely.
- 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.
- 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.
- Spread or pipe on a cake or cupcakes.
