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If you’re in the mood for a strawberry cake, what better way to top it than with this easy vegan strawberry frosting! This dairy-free strawberry buttercream is so incredibly creamy and fluffy with a bold strawberry flavor throughout.
Why You’ll Love this Vegan Strawberry Buttercream Frosting
This simple strawberry frosting is the perfect way to top vegan strawberry cupcakes, a layer cake or even sugar cookies. Like my classic vegan buttercream and this classic dairy-free chocolate frosting, only need a few ingredients and a couple minutes to whip it up. Here are a few reasons we love this frosting recipe and you will too:
Emily’s Recipe Notes:
- Bold Strawberry Flavor: Freeze-dried strawberry powder that infuses into the the frosting for the BEST flavor.
- No Curdling or Separation: Because this recipe uses freeze dried berries instead of fresh or frozen strawberries, the frosting doesn’t separate or curdle. Acid in the fresh berries can cause this.
- 5 Ingredients and 5 Minutes: That’s all you need to make this recipe!
- Perfect for Strawberry Season: If you’re like me, then you love berry season! Spring and Summer are great times of the year to incorporate strawberries into your baking.
Ingredients You’ll Need
One of the best parts about this vegan strawberry icing (besides the flavor!) is that it’s made with only 5 simple ingredients. You’ll need the following to make this vegan buttercream:
Vegan Butter
For the best flavor and texture, use a vegan butter stick you like the taste of. I usually reach for Violife or Country Crock Plant Butter because they whip well and have a lightly salted flavor that balances the sweetness.
If using a firmer butter like Violife, let it soften at room temperature first. Softer sticks like Country Crock can usually be used cold or just slightly softened. I’d skip Earth Balance or Miyoko’s for this frosting since their tangier flavor can be more noticeable.
This recipe calls for salted dairy free butter because it is readily available in most grocery stores. I’ve found that it is more difficult to find unsalted vegan butter, however unsalted butter can certainly be used in this recipe! Just add a pinch or two of salt to taste when mixing the frosting up.
Freeze Dried Strawberries
While I highly recommend using freeze dried berries, if you’re in a pinch you can substitute in about 2-3 tbsp of store-bough strawberry preserves. You won’t need as much dairy-free milk if using preserves.
Dairy-free Milk or Heavy Cream
I’ve found that using a thicker dairy-free milk (like coconut milk) makes this frosting especially smooth and rich, but any unsweetened dairy-free milk works. Options like soy milk or barista-style oat milk tend to give the best texture.
You can also use dairy-free coffee creamer or other vegan “heavy cream” alternatives for an extra rich result. I’ve even used NutPods Vanilla Coffee Creamer and it turns out really good. Just make sure it’s unsweetened!
why freeze-dried strawberries?
This plant-based frosting is made with freeze-dried strawberries instead of fresh or frozen strawberry puree. But why is this?
Have you ever made a fruit-flavored icing only to have the butter/fat curdle as soon as you add the fruit? Well, by not using fresh strawberry puree we avoid the risk of curdling our frosting but still get all of the great flavors!
If you don’t have freeze-dried strawberries, you can try making your own dehydrated strawberries instead!
Step by Step Instructions
Blend the freeze dried strawberries until they are a fine powder.
Cream the softened vegan butter in a large bowl until lighter in color and fluffy. Add the freeze dried berries and mix to incorporate.
Mix in the powdered sugar 1 cup at a time.
Add the dairy-free milk or coconut cream 1 tablespoon at a time until the vegan frosting is light and fluffy.
Serving Ideas
Use this vegan buttercream frosting on cakes, cupcakes, cookies and more! You can substitute this recipe for any regular buttercream. Below are some ideas of ways to use it:
- Chocolate Cake: Swap out the chocolate ganache for this frosting in this recipe for a chocolate strawberry cake.
- Strawberry Crunch Cake: I use this exact recipe on my vegan strawberry crunch cake!
- Lemon Sugar Cookies: Lemon + strawberry is one of my favorite flavor combinations! This frosting would be amazing on these vegan lemon cookies.
- Air Fryer Sugar Cookies: Spread a tablespoon or two of this frosting onto these simple cut-out sugar cookies.
- Lemon Poppyseed Muffins: Use this frosting on top of lemon poppyseed muffins to turn them into a sweeter treat!
- Fudgy Vegan Brownies: If you’re a fan of frosted brownies, this vegan buttercream would be too good on my vegan brownie recipe!
Storage
Long Term Storage. I recommend storing this frosting in an air-tight container in the fridge for up to 1 weeks.
Short Term Storage. If storing for a short period of time (say a few hours), you can just cover the mixing bowl with some plastic wrap and pop it in the fridge until ready to use.
Tips From Emily’s Kitchen
- Finely blend the freeze dried strawberries: For the best flavor, be sure to finely grind the freeze dried berries in the food processor or in a spice grinder. They should be a fine powder. Larger chunks won’t infuse into the frosting as well.
- Let the vegan butter softened before mixing: For the creamiest texture, be sure to let the vegan butter come to room temperature before whipping it up.
- Add the powdered sugar slowly: Avoid adding all the sugar at once. For the best results, add it slowly and taste for sweetness as you mix.
FAQ
Below are a few commonly asked questions about this homemade easy vegan strawberry frosting:
I don’t recommend using fresh strawberries or strawberry puree in this recipe. Freeze dried strawberries help the frosting stay light and airy while adding bold berry flavor. They also help prevent curdling or separation that fresh berries can cause.
While the freeze dried strawberries add a good amount of pink color, you can also add 1-2 drops of plant-based food color if you’d like a bolder color!
More Vegan Baking Recipes
Easy Vegan Strawberry Frosting – 2 Ways!
Rate this RecipeIngredients
- 2 cups whole freeze-dried strawberries, 34g – or use 2-3 tbsp of strawberry jam
- 1 ¼ cup salted vegan butter, 284g
- 3½-4 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp unsweetened soy milk, or coconut cream – use less if using jam
Instructions
- Soften the butter (if needed): If using a firm vegan butter (like Violife), let it sit at room temperature for ~60 minutes until slightly softened. Softer dairy-free butter (like Country Crock) can be used straight from the fridge. See notes.
- Blend Freeze Dried Berries: Using a food processor, pulse the freeze dried strawberries until they become a fine powder.2 cups whole freeze-dried strawberries
- Cream Butter: Place the softened vegan butter in a large bowl. With a hand mixer or the whisk attachment of a stand mixer, beat the butter until it is slightly lighter in color (about 2 minutes).Pour the blended freeze-dried strawberries (or strawberry jam) into the vegan butter and mix on low speed until incorporated.1 ¼ cup salted vegan butter
- Add Sugar: Slowly add the powdered sugar, about 1 cup at a time, while mixing on low speed. Once the sugar is incorporated, beat on medium-high for 2-3 minutes or until the frosting is light and fluffy. Add the vanilla and mix to combine.3½-4 cups powdered sugar, 1 tsp vanilla extract
- Add in 1 tablespoon of dairy free milk at a time until you reach your desired creamy consistency.2-3 tbsp unsweetened soy milk
Recipe notes
- Freeze Dried Strawberry Substitute: While I highly recommend using freeze dried berries, if you’re in a pinch you can substitute in about 2-3 tbsp of store-bough strawberry preserves. You won’t need as much dairy-free milk if using preserves.
- Vegan Butter: I recommend Violife or Country Crock Plant Butter (Avocado Oil) for this recipe. The texture of vegan butter can vary a lot by brand, which affects how your frosting whips. Firmer sticks (like Violife or Earth Balance) should be softened at room temperature for 60 minutes, while softer spreads (like Country Crock) can usually be used straight from the fridge. If your butter is too cold, the frosting can turn dense or lumpy. For a full breakdown of which brands work best for baking and frosting, check out my vegan butter guide.
- Store in an air-tight container in the fridge for up to 1 week.
- Makes about 2½–3 cups (enough for a 2-layer 8-inch cake or 12–18 cupcakes depending on how generously you frost). For a 3-layer cake or more detailed decorating, I recommend making 1½ to 2 times the recipe. Use this frosting on your favorite cakes, cupcakes, cookies and more!
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Did You Make This Vegan Strawberry Frosting Recipe?
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