Ingredients:

  • 2 cups (300g) fresh strawberries, hulled and sliced
  • 1 tbsp (15g) granulated sugar
  • 1 tsp fresh lemon juice
  • 1 cup (226g) unsalted butter, slightly softened but cool
  • 8 oz (224g) full-fat brick cream cheese, cold
  • 4.5 cups (562g) confectioners' sugar, sifted
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine sea salt

Instructions:

  1. Pulse the strawberries in a blender or food processor until completely smooth.
  2. Pour the strawberry puree into a small saucepan and add 1 tablespoon of granulated sugar and the lemon juice. Simmer over medium-low heat for 15 minutes, stirring frequently, until reduced to approximately 1/3 cup. It should be thick and dark red. Allow to cool completely.
  3. In a stand mixer fitted with a paddle attachment, beat the cool butter and cold cream cheese on medium speed for 2 minutes until smooth and emulsified.
  4. Slowly add the sifted confectioners' sugar one cup at a time on low speed until incorporated.
  5. Add the vanilla extract and fine sea salt, then increase speed to medium and beat until fluffy.
  6. Add the cooled strawberry reduction to the frosting and beat on medium-high until the color is uniform and the texture is thick and pipeable.