On Mother’s Day, we went strawberry picking at a local farm with my sister and nieces. It was a beautiful day, and we returned home with two baskets full of bright red, ripe strawberries.
These farm-fresh strawberries smelled amazing, too, so the first thing I did was wash and hull some to dip in homemade whipped cream and eat whole. Then I made this strawberry cream cheese frosting and layered it on top of decadently moist chocolate cupcakes.
To. Die. For.
I used this recipe for the cupcakes, cut it in half and baked them for 22-25 minutes. They are one of my family’s favorites so I often bake and freeze them so they’re readily available for any occasion.
The frosting is my traditional cream cheese frosting with diced strawberries folded in. Fresh berries will release juice so it’s not a stiff frosting, but it complements the rich chocolatey cake perfectly.
Placing the frosting in the freezer for about 10 minutes (or refrigerator for 30 minutes) will help it to set and harden. Depending on how small you dice the strawberries, you can pipe the hardened frosting with a 2A tip. Enjoy the frosted cupcakes immediately. Yum!
As for the rest of the strawberries, I froze them in order to make my favorite fruit smoothie on hot summer days. I’d love to know, what would you make with a basketful of fresh strawberries? Do you have a favorite strawberry treat? Thanks for sharing! — v.
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Fresh Strawberry Cream Cheese Frosting
Ingredients
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1/2 tsp pure vanilla extract
- 4 cups powdered sugar
- 1/2 cup fresh strawberries, diced
Directions
- Step 1 Using a stand mixer fitted with a paddle attachment, beat butter and cream cheese until soft and fluffy, 2-3 minutes. Add vanilla and beat until smooth.
- Step 2 With the mixer on low, add powdered sugar, a cup at a time, and beat until light and fluffy. Fold in diced strawberries by hand just until combined.
- Step 3 Fresh berries will release juice so this is not a stiff frosting. Place frosting in freezer for 10 minutes or refrigerator for 30 minutes to harden.
- Step 4 Frost chocolate cupcakes with an offset spatula. Enjoy immediately!
