Strawberry Swiss Meringue Buttercream

Course: Dessert
Cuisine: American
Keyword: buttercream, homemade cake, layered cake, strawberry
Dessert Type: Misc. Desserts
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 cups
Calories: 500kcal
Author: Elizabeth LaBau
This Three-Tier Chocolate Celebration Cake is absolutely delicious with its deep devil food chocolate, fresh strawberry Swiss meringue buttercream and chunks of fresh strawberries throughout! My mouth is watering just thinking about it!
Print Recipe


  • 9 egg whites at room temperature
  • 14 oz granulated sugar (2 cups)
  • 1 lb butter slightly softened to the touch but still cool—not greasy or warm
  • pinch salt
  • 1 cup strawberry puree at room temperature (from about 12 oz berries, blended and strained)
  • 2 drops pink gel food coloring optional


  • Combine the egg whites and the granulated sugar in the bowl of a large stand mixer, and whisk them together. Choose a small saucepan that lets you fit the base of the stand mixer snugly into the top of the saucepan—this is your makeshift hot water bath. (Alternately, you can use a different bowl or an actual bain marie and then transfer the mixture to a mixing bowl once it’s heated.) Add an inch of water to the bottom of the saucepan, and bring the water to a simmer.
  • Place the mixing bowl on top of the saucepan, making sure that the bottom isn’t in contact with the water, and heat the egg white mixture. Whisk frequently so that the egg whites don’t cook. Continue to heat the whites until they are hot to the touch, and when you rub a bit between your fingers, you don’t feel any grittiness from the sugar. Once the whites are hot, transfer the mixing bowl to your mixer and fit it with a whisk attachment.
  • Beat the whites on high speed until they are no longer warm to the touch—feel the outside of the bowl, and make sure that it is around room temperature. Depending on your mixer and the temperature of your environment, this may take 10-20 minutes, or more. Reduce the speed to medium-low and add the  softened but cool butter in small chunks, a tablespoon at a time, making sure to wait in between additions. It may separate or look a little gloopy at this point—fear not. Once all of the butter is added, increase the speed again and whip until it comes together and is light and fluffy. If, after 5 minutes, it hasn’t come together, refrigerate the mixing bowl for 5-7 minutes, to cool the mixture down, and whip it again.
  • Add the strawberry puree and pink gel food coloring, and mix until well-blended. The buttercream can be made in advance and kept at room temperature if you’re going to use it the same day, or refrigerated. If it’s been chilled, let it sit at room temperature until it softens, then re-whip it to get the fluffy texture back before you use it.


Calories: 500kcal | Carbohydrates: 41g | Protein: 3g | Fat: 36g | Saturated Fat: 23g | Cholesterol: 97mg | Sodium: 369mg | Potassium: 90mg | Sugar: 40g | Vitamin A: 1135IU | Vitamin C: 13.6mg | Calcium: 16mg | Iron: 0.1mg