Strawberry Buttercream Cups

Easy little chocolate cups full of strawberry puree and strawberry buttercream. They are out of this world chilled in the fridge!

Strawberry Buttercream Cups

 Sometimes, I like to go simple which makes these strawberry buttercream cups perfect. It's hot out. I'm incredibly busy running all over at night and working like a crazed woman during the day. My family likes the sweets and I like to make them. I also go crazy with using fruit in the summertime. What's a girl to do with all the fruit love?

Of course, I can manage to find time to hit up the local consignment shop. That's where I find some of the best props. When I was there, the owner was telling me she tried one of the tips I gave her for her frosting. After she whipped it, she scooped it and froze it. Everyone loved the frosting frozen. So, because my brain is always grabbing for recipe ideas, I immediately created this strawberry buttercream cup in my head.

I came home and immediately went to work on the cups. Be sure to get a nice set of silicone cupcake liners(aff. link) for this recipe too. If you haven't been able to tell by my long list of strawberry recipes, I really love strawberries. Love them. I have an amazing fresh strawberry cake that you should also take a peek at. Fresh and Strawberry, that's a cake that I'm about.

Strawberry Buttercream Cups

Pumpkin cheesecake
5 Pumpkin Desserts for Thanksgiving

Discover what favorite pumpkin desserts should be at your Thanksgiving table this year


A tower of strawberry buttercream cups.

Strawberry Buttercream Cups

Easy little Strawberry Buttercream cups are full of strawberry puree and strawberry buttercream. They are out of this world chilled in the fridge!
5 from 2 votes
Prep Time 35 minutes
Cook Time 0 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 10 servings
Calories 344 kcal


Strawberry Compote

  • 1 ¾ cups fresh strawberries hulled and halved
  • cup granulated Sugar


  • 1 ¾ cups candy melts divided
  • 2 teaspoon shortening divided
  • ½ cup butter 1 stick, room remperature
  • 2 teaspoon vanilla bean paste
  • ½ cup strawberry compote
  • 1 ¾ cups powdered sugar



  • In a saucepan, add in the strawberries and sugar. Turn heat on to medium and let cook for about 13 minutes until it's thick and broken down.
  • Set aside and let cool.


  • In a microwave-safe bowl, add in 1 cup of candy melts and 1 teaspoon shortening.
  • Microwave for 30 seconds and stir. Repeat the microwaving and stirring until completely melted.
  • Add about 1 tablespoon of chocolate into each cup. Move the chocolate around to cover all the sides and bottom by tilting the cup on its side.
  • Once the sides are covered, set aside to harden. I set mine in the fridge to harden faster. It will make the second coat harden fast, so you may need to use a knife to spread it quickly in the next step.
  • Once the chocolate is harden, if the sides need another coat, add an additional ½ tablespoon and run it along the sides.


  • In a mixing bowl, add in butter, vanilla, strawberry compote and powdered sugar. Mix on low until combined.
  • Turn the mixer on high and whip for about 5 minutes until light and fluffy.
  • Place the buttercream into a disposable bag.
  • Fill each of the cups with about 1 tablespoon of strawberry compote that is left over.
  • Cut a small hole in the disposable bag. Pipe about 2 tablespoons or a little more if you prefer into each cup. Set aside.
  • Melt the remaining ¾ cups of candy melt and 1 teaspoon of shortening in a microwave-safe dish. Be sure to only microwave for 30 seconds and stir. Repeat until the candy melts are completely melted.
  • Pour the melted candy melts into a sandwich bag. Cut a very small hole in a corner of the bag.
  • Drizzle a thin lay over the tops of each cup. Start in the center and let the candy melts run to the edges. Give it a tap to help it spread.
  • Let the cups harden. Store in the fridge.


To store any leftover strawberry buttercream cups, place in an air tight container or bag and place in the refrigerator for up to 3 days.


Calories: 344kcalCarbohydrates: 53gProtein: 0.3gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 24mgSodium: 97mgPotassium: 55mgFiber: 1gSugar: 48gVitamin A: 287IUVitamin C: 16mgCalcium: 10mgIron: 0.2mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

Strawberry Buttercream Cups

This post contains affiliate links. Cookie Dough and Oven Mitt is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to

Similar Posts


    1. Hi Maria- You can definitely freeze these. They actually taste quite delicious when cold.

  1. I am just wondering, for the buttercream mixture... in my stand mixer would I use a whisk attachment or the paddle? Your recipe doesn’t specify and I would like to make these for an upcoming occasion.

  2. Oh my heavens!! I pure strawberry/Chocolate love here... If I made a batch of these I'm not so sure I'd share! 😉

  3. This is brilliant Miranda! I am shamelessly addicted to Frosting, and have been known to make frosting just to eat it from time to time! 😀
    I love this idea! To freeze buttercream and keep it in the freezer, especially in summer?? LOVE IT!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating