Use a spatula to give the frosting a final stir, making sure there are no streaks of butter or jam. The frosting should look fluffy and glossy, like smooth strawberry marshmallow fluff.
Transfer the frosting to a clean glass bowl if you’d like to serve it as a dip, or use immediately to frost completely cooled cupcakes, cakes, or cookies. For the prettiest swirls, use a piping bag fitted with a large star tip.
If not using right away, cover the bowl tightly and refrigerate for up to 3 days. Let it sit at room temperature for 20–30 minutes and re-whip briefly before spreading so it’s soft and fluffy again.
Variations & Tips
For a stronger strawberry flavor, increase the strawberry jam to 1/3 cup, adding a spoonful at a time and adjusting with a little extra powdered sugar if the frosting gets too soft. If you prefer a deeper pink color without changing the flavor much, add a drop or two of red or pink gel food coloring. For picky eaters who don’t like strawberry seeds, choose a smooth, seedless jam and skip the freeze-dried strawberries. To make it a bit lighter and less rich, beat in 1/2 cup of chilled whipped cream at the very end and fold gently—this makes a softer, mousse-like frosting that’s best used right away. For a fun twist, swap half the strawberry jam for raspberry or cherry jam. If you need it dairy-free, use a good-quality dairy-free margarine or plant-based butter stick and a splash of non-dairy milk; just keep it well-chilled before beating so it holds its shape. This frosting also works beautifully as a fruit dip; serve it in a glass bowl with fresh strawberries, apple slices, and graham crackers for a simple dessert board.
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