Vegan Strawberry Frosting

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Spreading strawberry frosting on a cake

If you’re a strawberry lover, then this strawberry frosting is a must-try! Made with creamy vegan butter, ripe strawberry purée, and organic powdered sugar, it’s a trifecta of flavor, texture, and sweetness!

We created this recipe specifically for a vegan gluten-free strawberry cake, and the results were phenomenal! We wanted to use fresh strawberries (versus dried or cooked) to preserve the vibrant fruity profile. This truly does taste like summer bliss on a spoon. Plus, just 3 ingredients, 1 bowl, and 15 minutes required. Let us show you how it’s done!

Fresh strawberries, powdered sugar, vegan butter, and strawberry compote

How to Make Strawberry Frosting

It all starts with fresh, vibrant strawberries for their antioxidant-packed, vitamin C-giving goodness. They’re blended into a purée and whipped with softened vegan butter.

Using a hand mixer to combine strawberry purée and vegan butter

This results in a creamy consistency bursting with pink color.

Using a hand mixer to whip strawberry frosting

Lastly, we add powdered sugar to sweeten and ensure a spreadable frosting consistency perfect for all your cake and cupcake needs!

Whipping powdered sugar into the strawberry purée and vegan butter

We hope you LOVE this strawberry frosting! It’s:

& Addictive!

Slather it on your favorite cake and bring to spring and summer events. It’s perfect for baby showers, birthday parties, 4th of July celebrations, and beyond! And while especially well-matched with our Vegan Strawberry Cake (GF), it’s also delicious on our Easy Vegan Vanilla Cupcakes (Gluten-Free), 1-Bowl Vegan Gluten-Free Vanilla Cake, 1-Bowl Vegan Chocolate Cake, or 1-Bowl Vegan Gluten-Free Chocolate Cake.

More Delicious Strawberry Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowl of vegan strawberry frosting
Spreading vegan strawberry frosting over a strawberry cake

Vegan Strawberry Frosting

Undetectably vegan strawberry frosting that’s fluffy, light, sweet, and bursting with fresh strawberry flavor! Just 3 ingredients, 1 bowl, and 15 minutes required.
Author Minimalist Baker
Spreading vegan strawberry frosting on a cake
5 from 3 votes
Prep Time 15 minutes
Total Time 15 minutes
Servings 16 (2-Tbsp servings)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days


  • 1/3 cup vegan butter, at room temperature (we like Earth Balance buttery sticks here)
  • 1/4 cup strawberry purée (~1/2 heaping cup or 80 g of halved, fresh strawberries as recipe is written // blend until smooth)
  • 3 ½ – 4 cups organic powdered sugar


  • Add softened vegan butter to a large mixing bowl and use an electric hand mixer to beat until fluffy — about 1 minute. Add strawberry purée and beat again until fully incorporated, scraping down the sides as needed.
  • Begin adding sifted powdered sugar 1/4 cup (28 g) at a time (sifting reduces clumps). Mix on low speed until each 1/4 cup is well incorporated and thick yet spreadable. We found that 3 ½ cups (392 g) was the sweet spot (literally)!
  • Spread frosting on a fully cooled strawberry, vanilla, or chocolate cake and enjoy! Use immediately or store frosting in the refrigerator up to 5 days or in the freezer up to 1 month.



*Recipe as written makes ~2 cups of frosting.
*Nutrition information is a rough estimate calculated with the lesser amount of powdered sugar.

Nutrition (1 of 16 servings)

Serving: 1 (two-tablespoon serving) Calories: 137 Carbohydrates: 26.6 g Protein: 0 g Fat: 3.7 g Saturated Fat: 1.2 g Polyunsaturated Fat: 0.8 g Monounsaturated Fat: 1.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 41 mg Potassium: 9 mg Fiber: 0.1 g Sugar: 26 g Vitamin A: 0 IU Vitamin C: 3.3 mg Calcium: 1.2 mg Iron: 0 mg

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Reader Interactions

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  1. Lauren says

    Hi! Would it work to use organic grass fed butter in this recipe, rather than the vegan butter? We are not vegan so it’s not a necessity for us. Thank you!!

  2. Lucy Stewart says

    Would this frosting be firm enough (when chilled) to hold decorations in it? I have some I’ve made on toothpicks for my daughters 1st birthday.

  3. Stef says

    Um… this cake is delicious! I made it as written and topped with a bunch of strawberries and peaches (just had em laying around).

  4. Sarah Cook says

    Just made this! My little girl wanted a chocolate cake with strawberry frosting for her 5th birthday and this recipe came out days ago, just in time! Thank you! Followed it perfectly and it’s fabulous.

    • Support @ Minimalist Baker says

      Aw, yay! We’re so glad it turned out well, Sarah. Thank you so much for the lovely review! xo

    • Support @ Minimalist Baker says

      Hi Shamani, We haven’t tested this recipe without potato starch yet, and starch of some kind is important for creating structure and browning in the cake. It’s possible it could work with 50/50 tapioca starch and cornstarch in place of the potato starch but we aren’t sure. Let us know how it goes if you give it a try! xo

  5. Colleen Beaudoin says

    This is so timely. My daughter and I were just planning bday cake ideas for July. She decided upon a funfetti cake with strawberry frosting. I was figuring out where I could get freeze dried strawberries when, boom, your recipe appeared in my inbox, woot woot! Just wondering if I can make the strawberry purée now and freeze for a month (prior to making the icing). I have the most delicious farm strawberries now and don’t want to use grocery store ones in July. Thank you Dana! We love your recipes!

    • Support @ Minimalist Baker says

      Amazing! We love to hear this, Colleen, and frozen strawberry puree should work fine here as long as it’s fully thawed. Let us know what you think when you give it a try! xo

  6. Kaitlan says

    Dana! You’re a wizard! I just made this because we had an abundance of strawberries, and O.M.G. It is so good. Even my non-vegan, gluten-loving husband loved it. Another home run, thank you so much for all you do.

  7. Taylor Harris says

    Is there anything I can use other than almond flour?… allergy here! I know there’s sunflower seed flour but that seems to leaves a weird earthy taste and can turn the baked goods a green tinge.

    • Support @ Minimalist Baker says

      Hi Taylor! If you are referring to the strawberry cake, not frosting, we would recommend trying it with 50/50 coconut flour and oat flour. xo

      • Taylor Harris says

        Yeah I commented on the wrong one….Bless You!!! You don’t know how much I’ve been wanted to make a strawberry cake that my body wouldn’t hate. Can’t wait to try it!

  8. The Vegan Goddess says

    Looks delightful!

    I haven’t found any vegan butter that passes the Medical Medium purity test — without unwanted additives.

    Any chance of making our own vegan butter? Maybe by whipping up cashews and almond milk?

    • Support @ Minimalist Baker says

      Hi, we haven’t tried homemade vegan butter in this recipe, but we think it could work! We’d suggest doing a Google search for a recipe and see if there’s one that fits the criteria you’re looking for. Let us know if you try it!

  9. Hana Iti says

    Hi there,
    Thanks for this easy and vibrant recipe !
    Do you think it would work with frozen then thawed strawberries ?

    • Support @ Minimalist Baker says

      Hi there, thanks for the kind review! We do think thawed strawberries would work here, just make sure you drain off excess liquid before blending them! xo

  10. Elena D. says

    1 cup of powdered sugar will be more than enough for the amounts of vegan butter and strawberries mentioned in the recipe.

    • Support @ Minimalist Baker says

      Hi Elena! Depending on what texture you want your frosting to be, 1 cup could be perfect for you! Thanks for the feedback. xo

    • Support @ Minimalist Baker says

      Hi Kim! We haven’t tried this without vegan butter, it’s possible coconut oil would work but we aren’t sure it will hold up. Let us know how it goes if you give any alternatives a try! xo