I turned real strawberries into a jam for my Strawberry Cream Cheese Frosting, creating a naturally pink, jam-infused frosting ideal for cupcakes, cake layers, or a little girl’s birthday party.

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I never expected a tiny dessert for two to feel so over the top, but this Strawberry Cream Cheese Frosting proved me wrong. I used cream cheese and a spoonful of strawberry jam to coax out a tangy, pink frosting that refuses to be boring.

If you like Strawberry Cheesecake Icing you might think youve seen it all, but this version tastes brighter, more honest, like it actually came from ripe berries. It’s perfect on cupcakes, between cake layers, or for a selfish midnight spoonful.

I messed with it until it felt right and then ate most of it.

Ingredients

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Cream cheese gives rich tangy flavor, some protein, lots of fat, creamy texture.
Butter adds silky mouthfeel, mostly fat, tiny vitamins, makes frosting smooth and richer.
Powdered sugar gives sweetness and structure, pure carbs with no fiber or protein.
Strawberry jam brings intense berry sweetness, pectin adds body, but extra sugar ups carbs.
Fresh strawberries add bright acid, vitamin C, fiber and fresh fruity texture and color.
Lemon juice cuts sweetness with tart acid, adds freshness and balance to frosting.
Vanilla deepens flavor, no calories worth noting, just aroma and perceived sweetness.

Ingredient Quantities

4 ounces cream cheese about 1/2 of an 8 ounce package

2 tablespoons unsalted butter

3/4 to 1 cup powdered sugar confectioners sugar

3 tablespoons strawberry jam or preserves

1/4 cup fresh strawberries chopped (optional)

1/2 teaspoon vanilla extract

1/2 teaspoon lemon juice

Pinch of fine salt

1 to 2 tablespoons heavy cream or milk (optional)

How to Make this

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1. Take 4 ounces cream cheese and 2 tablespoons unsalted butter out of the fridge so they come to room temp, or cut the cream cheese into cubes and microwave 5 to 7 seconds to soften; this makes a smoother frosting, trust me.

2. If you want extra real-strawberry flavor, put the 1/4 cup chopped fresh strawberries in a small saucepan with 1 tablespoon of the 3 tablespoons strawberry jam, heat over medium-low until they break down and get jammy, about 3 to 5 minutes, then cool. If you skip this, just use the jam straight.

3. In a medium bowl beat the softened cream cheese and butter together with an electric mixer or vigorous whisk until totally smooth and lump free.

4. Sift or slowly add 3/4 cup powdered sugar while mixing on low, then increase speed to medium and beat until combined; taste and add up to the remaining 1/4 cup powdered sugar if you want it sweeter or stiffer.

5. Stir in the remaining strawberry jam (if you used 1 tablespoon for cooking, add the rest now), plus the cooled cooked strawberries or the 1/4 cup raw chopped strawberries if you kept them raw, fold gently so you keep some texture.

6. Add 1/2 teaspoon vanilla extract, 1/2 teaspoon lemon juice and a pinch of fine salt, mix briefly to combine and taste, adjust lemon or jam to brighten flavor.

7. If the frosting seems too thick, add 1 tablespoon heavy cream or milk at a time (you can use 1 to 2 tablespoons total) until you reach a spreadable consistency; don’t overbeat after adding cream or it can get runny.

8. Scrape the bowl with a spatula, then chill the frosting 10 to 20 minutes if you want it firmer for piping, or use right away between layers, on cupcakes, or as a small little dessert for two.

9. Quick hacks: sift the powdered sugar to avoid gritty texture, keep everything room temp for silky results, strain seeds from cooked strawberries if you want a smooth finish, and if you over-sweetened a tiny splash more lemon juice will help balance it out.

10. Store leftovers covered in the fridge for up to 3 days, bring to room temp and stir gently before using again.

Equipment Needed

1. Electric hand mixer (or a sturdy whisk if you wanna do it by arm power)
2. Medium mixing bowl
3. Rubber or silicone spatula for scraping and folding
4. Sifter or fine mesh sieve for the powdered sugar (and straining seeds if you want)
5. Measuring cups and spoons
6. Small saucepan for cooking the chopped strawberries with jam
7. Cutting board and paring knife for chopping the strawberries
8. Piping bag and tip or an offset spatula for spreading/piping (optional but handy)

FAQ

Can I get a super smooth, lump free frosting? Yes. Start with room temp cream cheese and butter and beat them till really creamy, sift the powdered sugar and add it in batches while mixing. Warm the jam a little so it blends easier, and if it feels too stiff add 1 tablespoon of cream or milk at a time till you like the texture. If it's too soft chill it for 20 to 30 minutes and re-whip.

Will this hold up for piping or on a cake? Yes for small cakes, cupcakes or as a filling, but it is softer than buttercream. For piping chill the frosting till it's firmer and add a little more powdered sugar if you need stiffer peaks. Avoid piping in hot rooms or direct sun cause it will slump.

How long can I store it and can I freeze it? Store in an airtight container in the fridge for 3 to 4 days. You can freeze it up to a month, thaw in the fridge overnight and give it a quick whip before using. If it looks a bit separated just beat it again.

Can I make it less sweet or sugar free? You can cut the powdered sugar to 3/4 cup or less to taste, and boost the jam or fresh strawberry for flavor. For sugar free use a powdered erythritol that measures like sugar, but texture will change a bit so test a small batch first.

What if I want more strawberry flavor or chunks? Use a mix of strawberry jam and chopped fresh strawberries for texture. If you want more intense flavor, mash extra berries and gently fold them in, but note that fresh fruit adds moisture so chill the frosting before using.

Can I make this dairy free or vegan? Yes, swap in vegan cream cheese and vegan butter plus a splash of plant milk. It may be a bit softer so chill it well before spreading or piping, and make sure your powdered sugar is vegan.

Strawberry Cream Cheese Frosting Dessert For Two Recipe Substitutions and Variations

Cream cheese:
- Mascarpone, creamier and richer, great if you want a silkier mouthfeel
- Neufchâtel, lower fat but almost same taste and texture
- Thick Greek yogurt (strained), tangier and lighter, chill to firm up before using
Powdered sugar (confectioners):
- Powdered erythritol or a powdered sugar substitute, same texture, fewer carbs
- Granulated sugar blitzed in a blender to a powder, use slightly less since it’s denser
- Maple syrup or honey, for a natural sweetener, cut other liquid slightly cause it thins the frosting
Strawberry jam or preserves:
- Fresh mashed strawberries plus a pinch of sugar, brighter fresh flavor but chunkier
- Raspberry or apricot preserves, keeps the jam texture but changes the fruit note
- Smooth strawberry puree or syrup, use a bit less to avoid making frosting too runny
Heavy cream or milk:
- Half and half, almost same richness so frosting stays creamy
- Thinned Greek yogurt, adds tang and thickness, but add slowly so it doesn’t curdle
- Non dairy milks like oat or almond, use a touch more powdered sugar to firm up if needed

Pro Tips

1) Let the cream cheese and butter fully warm to room temperature before you mix, or cube the cream cheese and zap it for about 5 to 7 seconds. If they are even a little cold you end up chasing lumps and it ruins the smooth texture.

2) Sift the powdered sugar and add it slowly while mixing on low, then turn the speed up. This keeps the frosting silky and not gritty. Also taste as you go, add more sugar only if you really need it.

3) For true strawberry flavor, gently cook the chopped berries with one tablespoon of jam until jammy, then cool and fold in. If you want a perfectly smooth frosting, press the cooked berries through a fine sieve to remove seeds, otherwise fold raw bits in for texture.

4) Adjust consistency one tablespoon of heavy cream or milk at a time and stop as soon as it spreads well. If you want to pipe, chill the frosting for about ten to twenty minutes first, and if you store leftovers refrigerate up to three days then bring back to room temperature and stir before using again.

Strawberry Cream Cheese Frosting Dessert For Two Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I turned real strawberries into a jam for my Strawberry Cream Cheese Frosting, creating a naturally pink, jam-infused frosting ideal for cupcakes, cake layers, or a little girl's birthday party.

Servings

servings

Calories

147

kcal

Equipment: 1. Electric hand mixer (or a sturdy whisk if you wanna do it by arm power)
2. Medium mixing bowl
3. Rubber or silicone spatula for scraping and folding
4. Sifter or fine mesh sieve for the powdered sugar (and straining seeds if you want)
5. Measuring cups and spoons
6. Small saucepan for cooking the chopped strawberries with jam
7. Cutting board and paring knife for chopping the strawberries
8. Piping bag and tip or an offset spatula for spreading/piping (optional but handy)

Ingredients

4 ounces cream cheese about 1/2 of an 8 ounce package
2 tablespoons unsalted butter
3/4 to 1 cup powdered sugar confectioners sugar
3 tablespoons strawberry jam or preserves
1/4 cup fresh strawberries chopped (optional)
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
Pinch of fine salt
1 to 2 tablespoons heavy cream or milk (optional)

Directions

Take 4 ounces cream cheese and 2 tablespoons unsalted butter out of the fridge so they come to room temp, or cut the cream cheese into cubes and microwave 5 to 7 seconds to soften; this makes a smoother frosting, trust me.
If you want extra real-strawberry flavor, put the 1/4 cup chopped fresh strawberries in a small saucepan with 1 tablespoon of the 3 tablespoons strawberry jam, heat over medium-low until they break down and get jammy, about 3 to 5 minutes, then cool. If you skip this, just use the jam straight.
In a medium bowl beat the softened cream cheese and butter together with an electric mixer or vigorous whisk until totally smooth and lump free.
Sift or slowly add 3/4 cup powdered sugar while mixing on low, then increase speed to medium and beat until combined; taste and add up to the remaining 1/4 cup powdered sugar if you want it sweeter or stiffer.
Stir in the remaining strawberry jam (if you used 1 tablespoon for cooking, add the rest now), plus the cooled cooked strawberries or the 1/4 cup raw chopped strawberries if you kept them raw, fold gently so you keep some texture.
Add 1/2 teaspoon vanilla extract, 1/2 teaspoon lemon juice and a pinch of fine salt, mix briefly to combine and taste, adjust lemon or jam to brighten flavor.
If the frosting seems too thick, add 1 tablespoon heavy cream or milk at a time (you can use 1 to 2 tablespoons total) until you reach a spreadable consistency; don't overbeat after adding cream or it can get runny.
Scrape the bowl with a spatula, then chill the frosting 10 to 20 minutes if you want it firmer for piping, or use right away between layers, on cupcakes, or as a small little dessert for two.
Quick hacks: sift the powdered sugar to avoid gritty texture, keep everything room temp for silky results, strain seeds from cooked strawberries if you want a smooth finish, and if you over-sweetened a tiny splash more lemon juice will help balance it out.
Store leftovers covered in the fridge for up to 3 days, bring to room temp and stir gently before using again.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.