I know that for most of you out there frosting is your favorite part of the cake eating experience. And though I'm more of a cake girl myself (I value a reasonable frosting-to-cake ratio), I bake for friends, so I know what's up. More frosting is always appreciated.
This strawberry cream cheese frosting is delightful. You know when you stick your finger into something you've made for a taste and immediately think (or say) wow? That is this frosting. It has fresh strawberries and jam, so take advantage of those end-of-summer berries while you can! Pretty soon we're going to be all pumpkin all the time.
I used this frosting on these vegan chocolate cupcakes (my favorite chocolate cake recipe). I imagine it would also go well with a white cake, or lemon cake. This recipe makes enough for one cake (two to three layers), or for a batch of cupcakes. You could also adapt it for any fresh berry/jam combo like blueberries or raspberries.
*Editor's Note: Looking for cupcake ideas to go with this frosting? Here are a few of our favorites from Mollie and others:
Strawberry cream cheese frosting
1 block (8 ounces) cream cheese, room temperature
1 stick (1/2 cup) butter, room temperature
6 fresh strawberries, very finely chopped
3 tablespoons strawberry jam or jelly
1-1/2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk, as needed
1. Beat the cream cheese, butter, fresh strawberries, and jam with a hand mixer or stand mixer until fairly smooth, (the fresh strawberries will be a little chunky).
2. Beat in powdered sugar and vanilla.
3. Add milk if the frosting is too thick.
4. Spread on everything!