I have wondered why John’s videos are so good. Aside from the great recipes, engaging personality and leaving in the mistakes, I think his “ex-teacher” vibe comes through. He really knows how to teach you how to make the recipes.

6 large strawberries
1 cup butter(226 grams), room temperature
6 cups icing sugar (1440 grams)
1 teaspoon vanilla
2tbsp cream

I am fortunate enough to own a Harvest Right freeze dryer!! The best way to make my already famous buttercream is to add broken up or powdered peaches, strawberries, bananas, pineapple, etc! I swear that they all taste like soft-serve frutti ice cream!! This machine has been a game-changer not only in food preservation but in my baking. Absolutely no need to worry about fake flavors or extracts or emulsions or buttercream breaking!!  I fought with making it all blend together just like you're fighting with it in this video. Until I used my freeze-dried items! The endless possibilities of what can be added to butter now for me is incredible! I'm going to make all kinds of killer buttercreams and spreads. They can be savory now, as well! I always watch you for inspiration so thank you John 💋

Love John so much. He teaches so well that of all the YouTube "coaches" out there, he's the one where I rarely fail on a recipe. This looks delicious, by the by. :)

“A mandolin is really dangerous,” as he punches the machete-like knife into the strawberry toward his vulnerable hand. 😂😂😂

I recently made strawberry buttercream with freeze dried strawberries. Let me just say that they were amazing! It had so much strawberry flavor, I'd definitely recommend giving them a try.

This video came just in time. My niece just asked for a lemon strawberry  birthday cake. Of course I was going to use John's lemon cake recipe and now I have the perfect strawberry buttercream to go with it.

LOVE THE STRAWBERRY CHUNKS

I tried this recipe to make icing that could cover a yule log.  I learned some things from my mistakes, here are some:
- 6 cups of powered sugar is REALLY sweet. I understand that for piping florets makes sense but not for covering a dessert roll
- I added more than 1Tbs of fruit, more like 2x or 3x, which had too much liquid juice and didnt go well with the mixture and caused it to not be thick anymore
- so its important to keep fruit at 1/4 cup, or make sure the fruit is dry if you want to add more
Thanks

Looks amazing John! Strawberry buttercream is delicious 😋😋

I was looking for a recipe that doesn't require freeze dried strawberries and thankfully your channel exists! Have tried your carrot cake cookies along with your caramel sauce recipe and I fell in love

I can't stand the frosting or batter on the spatula handle either! I have solved the problem of it getting on my hand by buying a spatula with an extra long handle. Game changer! Thanks for the video! This frosting is so delicious!

Your recipes have NEVER failed me. I’m gonna be making a strawberry cake with a dark chocolate ganache filling covered by your strawberry buttercream. Omfg it’s going to be amazing

I tried this strawberry buttercream and it came out perfect. Such a rich strawberry flavor. 😊

I love when you teach and explain thoroughly! THAT is what is missing from many (most) modern baking shows. Thank you so much!

i really love your natural and fresh food take on baking - its refreshing in the midst of all the food-dye-heavy and fondant-using bakers out there!
(there's nothing wrong with neither food dye nor fondant, i just personally dont like using them very much and i feel like baking content is oversaturated with the more artificial look)

I'd add or substitute some powdered freeze dried strawberries to this, they are light and crispy, and maintain a reasonably bright/raw, but concentrated flavor. This is because they aren't heated/cooked as in regular dehydration. Real full-spectrum fresh strawberry flavor, layered with a genuine punch in flavor from the freeze dried strawberries. Texture improvements because the freeze dried strawberries will absorb excess moisture from the fresh ones, since water and butter don't like to mix. Also due to freeze drying, the powdered bits won't be leathery/chewy like regular re-hydrated dehydrated fruit. Trader Joe's has freeze dried strawberries, but otherwise can be tricky to find locally. Nice recipe as usual, well presented and with good tips.

I think John knows exactly how much I hate scraping the bowl down.  Begrudgingly, I will oblige.

John is awesome and UH-MAZING in each and every video ! I love his idiosyncracies (buttercream on the handle, texture of cornstarch...); mine are so less endearing !!

John, thank you again for another lovely recipe! And the tips are of course very helpful!