Strawberry Cream Cheese Frosting Recipe

Sweet, silky pink strawberry cream cheese frosting is rich, creamy, and strawberry-flavored. Learn how to make strawberry cake and cupcake icing from cream cheese frosting. 

– 1 1.2 oz. bag freeze dried strawberrie – ½ cup (113 g) unsalted butter, room temperature – 8 oz. (226 g) cream cheese, room temperature – 4 cups (480 g) powdered sugar – 1 tsp (5 ml) vanilla extract – ¼ tsp salt – 2 - 3 tbsp (30 - 45 ml) heavy cream



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Heat the oven to 350 F. Spread canned crushed pineapple evenly in the oiled baking dish. Mix in vanilla extract thoroughly. 

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Top with half (¼ cup, 50 g) of the light brown sugar. Set aside the other half for the top. 

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The yellow cake mix should be spread out evenly on top of the pineapple and brown sugar filling that has been prepared.

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Between the butter slices on the cake, pour the melted butter. Sprinkle the leftover light brown sugar on top.

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Bake the pineapple dump cake for 45–60 minutes until the top is golden brown and the pineapple filling is bubbling around the dish. 

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After 30 minutes, spoon pineapple dump cake into a bowl, top with ice cream or whipped cream, and enjoy!

This simple pineapple dump cake keeps well in the refrigerator for three to four days when stored in an airtight container.


also see

also see

Strawberry Crumble Recipe