Strawberry Marshmallow Frosting

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Soft, fluffy, and delicately pink, this Strawberry Marshmallow Frosting tastes like a cross between strawberry ice cream and gooey marshmallows. It pipes beautifully, holds its shape for cupcakes and cakes, and comes together in just a few minutes with simple pantry ingredients.

Whether you’re dressing up a boxed cake mix, topping sugar cookies, or layering it between homemade sponge cakes, this frosting instantly makes any dessert feel special. The strawberry flavor is bright but not overpowering, and the marshmallow keeps every bite light instead of heavy or greasy.

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Why You’ll Love This Strawberry Marshmallow Frosting

Strawberry Marshmallow Frosting is ideal when you want something a little more fun and whimsical than classic buttercream. The marshmallow creme gives it that stretchy, cloud-like texture that kids adore, while the strawberry adds a natural fruity flavor that adults appreciate.

It’s also extremely forgiving. Because the base is butter and marshmallow, the frosting stays soft and workable for longer, so you have more time to pipe swirls, roses, or rustic swoops across a cake. Plus, it pairs beautifully with chocolate, vanilla, lemon, and red velvet desserts, so you can reuse this recipe for many different treats.

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What Kind of Strawberries Work Best in Strawberry Marshmallow Frosting?

For the strongest strawberry flavor without watering down your frosting, freeze-dried strawberries are the best choice. When finely crushed into a powder, they add concentrated berry taste and a gorgeous blush color without changing the texture.

Fresh strawberries can work too, but they need to be cooked down into a thick puree and fully cooled so they don’t make the frosting runny. A spoonful of strawberry jam or preserves is another easy option when you want extra fruity sweetness and a hint of seeds.

Whichever you choose, avoid adding large chunks of fruit directly into the frosting. Save those for decorating the top so your Strawberry Marshmallow Frosting stays smooth, fluffy, and easy to pipe.

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Ingredients for the Strawberry Marshmallow Frosting

This frosting uses a handful of baking staples that come together to create a silky, stable, strawberry-flavored topping for all your favorite desserts.

• Unsalted butter – Provides richness and structure. Softened butter whips up light and creamy, forming the base that holds the marshmallow and sugar together.
• Marshmallow creme or marshmallow fluff – Adds that stretchy, fluffy texture and signature marshmallow flavor. It also helps the frosting stay soft without needing tons of added liquid.
• Powdered sugar – Sweetens the frosting and thickens it to a pipeable consistency. The fine texture dissolves easily so the frosting stays smooth.
• Freeze-dried strawberries, finely crushed – Gives intense strawberry flavor and a natural pink color without adding moisture. Grinding them into a powder prevents gritty bits.
• Strawberry jam or puree (optional) – Deepens the berry flavor and adds a touch of shine. Use a small amount so the frosting doesn’t become too loose.
• Pure vanilla extract – Rounds out the sweetness and makes the strawberry flavor taste more like dessert and less like candy.
• Pinch of fine sea salt – Balances the sweetness so the frosting tastes flavorful instead of overly sugary.
• Heavy cream or milk (as needed) – Loosens the frosting if it becomes too thick, helping you reach that perfect fluffy, spreadable texture.

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How To Make the Strawberry Marshmallow Frosting

This Strawberry Marshmallow Frosting comes together in one bowl with a mixer. Take a few minutes to properly whip each layer and you’ll be rewarded with a light, stable frosting that’s a dream to pipe.

Step 1 – Cream the butter

Add the softened unsalted butter to a large mixing bowl. Beat on medium-high speed for 2–3 minutes, until the butter looks very pale and fluffy. This step adds air to the butter, which helps the final frosting feel light rather than dense.

Step 2 – Whip in the marshmallow creme

Spoon in the marshmallow creme and beat again on medium-high until the mixture is completely smooth and well combined. Scrape down the bowl as needed so there are no streaks of plain marshmallow or butter. At this stage the base will look satiny and slightly glossy.

Step 3 – Add powdered sugar and strawberry flavor

Turn the mixer to low and add the powdered sugar in small additions, mixing until just combined after each addition to avoid a sugar cloud. Sprinkle in the finely crushed freeze-dried strawberry powder and pour in the vanilla extract. If using strawberry jam or puree, add it now as well. Once the sugar is incorporated, increase the speed and beat for another 2–3 minutes, until the frosting is fluffy and the color is a soft pink.

Step 4 – Adjust the texture

Check the consistency. If the frosting is too thick or stiff for your liking, add heavy cream or milk 1 teaspoon at a time, beating well after each addition, until it becomes smooth and easily spreadable. If it’s too soft, mix in a spoonful or two more powdered sugar until it holds peaks.

Step 5 – Chill briefly for perfect piping

For the most defined swirls, chill the bowl of frosting in the refrigerator for about 10–15 minutes, then give it a quick stir before piping. This short chill helps the butter and marshmallow firm up just enough so your designs stay crisp on cupcakes and cakes.

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Serving and Storing Strawberry Marshmallow Frosting

This recipe makes enough Strawberry Marshmallow Frosting to generously frost 12–16 cupcakes, a two-layer 8-inch cake, or a 9×13-inch sheet cake. In terms of servings, plan on about 10–12 portions, depending on how thickly you like to frost your desserts.

You can use the frosting immediately after making it, or cover the bowl and let it rest for 10 minutes so any air bubbles settle. Spread it with an offset spatula for soft swoops, or transfer it to a piping bag fitted with your favorite tip for tall, ruffled swirls.

To store leftovers, transfer the frosting to an airtight container and refrigerate for up to 5 days. When you’re ready to use it, let it sit at room temperature for 20–30 minutes, then re-whip with a mixer until smooth. For longer storage, you can freeze the frosting for up to 2 months; thaw overnight in the fridge, then bring to room temperature and whip again before piping.

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What to Serve With Strawberry Marshmallow Frosting?

Vanilla or funfetti cupcakes

Classic vanilla and funfetti cupcakes are the perfect canvas for this frosting. The light, buttery crumb and colorful sprinkles pair beautifully with the fruity marshmallow topping.

Chocolate layer cake

Rich chocolate cake and Strawberry Marshmallow Frosting make a gorgeous, crowd-pleasing combination. The deep cocoa flavor balances the sweetness of the frosting, and the pink color looks striking against dark cake layers.

Lemon cupcakes or loaf cake

Bright, tangy lemon baked goods love a sweet, creamy partner. Spread this frosting over lemon cupcakes or a lemon loaf cake for a flavor combo that tastes like strawberry lemonade in dessert form.

Sugar cookies or sandwich cookies

Use the frosting as a filling for sandwich cookies or as a generous swirl on top of cut-out sugar cookies. It sets softly, so the cookies stay tender and indulgent.

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Frequently Asked Questions

Can I use fresh strawberries instead of freeze-dried?
Yes, you can, but you’ll need to reduce the moisture. Cook chopped fresh strawberries with a bit of sugar over medium heat until thick and jammy, then cool completely before adding a few spoonfuls to the frosting. Keep in mind that fresh fruit can shorten the storage time compared to using only freeze-dried strawberries.

Will this frosting hold up for piping roses or tall swirls?
It pipes very well, especially if you chill it briefly before using. Because it’s butter-based with marshmallow creme, it holds its shape better than whipped cream but can soften in very hot temperatures. For elaborate decorations on special cakes like a lavish decorated strawberry cheesecake, you can keep the finished dessert chilled until serving to maintain those pretty details.

Can I make Strawberry Marshmallow Frosting ahead of time?
Absolutely. Prepare the frosting up to 2–3 days in advance and store it in an airtight container in the refrigerator. When you’re ready to decorate, let it come to room temperature and whip it again for a minute or two until it’s light and fluffy.

What cakes pair best with this frosting?
This frosting is delicious on almost any vanilla, chocolate, or berry dessert. Try it on a no-bake strawberry lemon split cake for a fresh, fruity twist, or use it to frost simple snack cakes and cupcakes. It also makes a lovely filling between layers of sponge cake.

Can I color the frosting a deeper pink?
Yes. If you want a bolder shade, add more strawberry powder or mix in a drop or two of pink gel food coloring until you get the color you like. Avoid using too much liquid food coloring, which can change the consistency. For special occasions, the soft pink looks beautiful on treats like a red velvet Oreo cake roll, and a slightly deeper tone makes the swirls really pop.

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Save This Pin For Later

📌 Save this Strawberry Marshmallow Frosting to your Pinterest dessert board so you can come back to it whenever you’re decorating cupcakes, cakes, or cookies.

And let me know in the comments how yours turned out. Did you keep it pale pink or tint it a little deeper? Did you add extra strawberry powder or swirl in jam on top?

I love hearing how others make these recipes their own. Questions are always welcome too—let’s help each other bake smarter and decorate with confidence.

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Conclusion

Strawberry Marshmallow Frosting is one of those simple recipes that instantly makes homemade and store-bought desserts feel bakery-worthy. With its fluffy texture, gentle strawberry flavor, and pretty pink color, it’s a versatile topping you’ll want to use on everything from birthday cakes to casual weekend bakes.

Once you’ve tried it on your favorite treats, experiment with new combinations and decorations. And if you’re looking for even more dessert inspiration, you can find plenty of sweet ideas over on my Pinterest at Meals We Share.

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