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:

Bright
Fluffy
Creamy
Strawberry-infused
Fresh
Fruity
& 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
Print
Spreading vegan strawberry frosting on a cake
4.17 from 12 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

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

*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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    • Support @ Minimalist Baker says

      Hi Cheyanne! We haven’t made frosting with an electric whisk, but we think it would work fine. Hope this helps!

  1. Jen says

    Amazing, full strawberry flavor. Such a delicious difference to alway use fresh, whole ingredients (instead of an artificial substitutes). I kept it in the fridge to help keep it firm until I needed it. Thanks!

  2. Colleen says

    I made this for a wedding shower on a chocolate cake. Many people commented “I’m not usually a fan of icing, but I love this!”. Super cute colour and great strawberry flavour. Definitely a new favourite!
    I doubled the recipe but didn’t put in the whole amount icing sugar as it would have been too sweet for my taste. I popped it in the freezer for a few minutes before frosting, then kept the cake in the fridge until I brought it to the party.

  3. Yeni says

    I made this frosting and it’s delicious however it melts quickly, I did only use 2 cups of sugar and added one tsp of cornstarch but it still melted on the cake after some hours, it keeps well in the fridge though. I found 2 cups of powdered sugar to be just enough sweetness for my taste.

    • Support @ Minimalist Baker says

      Hi Yeni, glad you enjoyed the flavor, but sorry it gave you trouble with melting. That usually has to do with the type of vegan butter used. Ones with more coconut oil (like Miyokos) are going to be more prone to melting at room temperature. If you decide to give it another try, we’d suggest using Earth Balance buttery sticks. Hope that’s helpful!

  4. Priscilla says

    This frosting is so delicious. Made the strawberry puree in my Ninja Bullet which took seconds and was really easy. I used cultured butter (my lactose intolerant self can tolerate this thankfully) at room temperature. I was a bit concerned after combining the butter and puree as it didn’t look like it combined as well as it should have, but after adding the powdered sugar it all came together perfectly. I left it in the fridge overnight, and let it sit out while the cake was cooling and it is coming back to the right texture. Thanks for this recipe!

  5. Caitlin says

    My icing melted quickly and was much too sweet. I had to microwave the butter a bit (real butter btw) to soften it. I don’t know if that’s why it melted down the cake shortly after I put it on. It wasn’t very melted though :/

    I used the maximum amount of sugar which probably explains the sweetness overload. Also I’m not sure why but the color appears much darker than yours, but I used the same amount of purée.

    Next time I’m going to add some flour to thicken and cut sweetness. Overall I’m excited about the cake recipe, so I just want to figure the icing part out

    • Support @ Minimalist Baker says

      Hi Caitlin, sorry to hear that happened! We wouldn’t recommend microwaving the butter in the future. It’s best to let it sit out at room temperature to soften. The difference in color probably has to do with the variety of strawberries. For a less sweet frosting, you can reduce the powdered sugar and place the frosting in the fridge to help it thicken a little. Or add a little cornstarch as needed to thicken. Hope that helps for next time!

  6. Azza says

    I can’t seem to find Monkfruit sweetner.. I was (perhaps irrationally lol) wondering what if I placed some coconut sugar in the herb grinder and made it as thin as possible. I doubt it could turn totally into powder? Perhaps too much of a grainy frosting?

    Come across such a whacky idea before?

    • Support @ Minimalist Baker says

      Hi Azza! We have heard of creating powdered coconut sugar and know of people who’ve had success using it, but we haven’t tried it ourselves. Let us know how it goes if you give it a try!

  7. Maria says

    Hello! I tried this frosting recipe and it didn’t work :/
    The butter was creamy and when I added the purée it split. I tried adding sugar and it didn’t work. I had a split mess, very liquid. Is there a way to save it? Or to reuse it to make some cake?
    I had to start over without the purée, I used a bit of strawberry jam instead, which is not so liquid, but doesn’t give that pink color I was expecting.

    • Support @ Minimalist Baker says

      Oh no! So sorry this didn’t work out for you, Maria. The butter and puree mixture doesn’t mix together fully, but once the sugar is added it should smooth out. We’re curious how much powdered sugar you ended up adding to the frosting? Alternatively, what brand of vegan butter did you use? Some brands may be more loose and oily than others. We’re here to troubleshoot if you have more questions! xo

  8. Natalie says

    Second time making this.
    It’s the best frosting ever! I can’t believe that people still use food coloring when they can make something like this with no food coloring!!

    • Support @ Minimalist Baker says

      Woohoo! We love to hear this, Natalie. Nature’s pink frosting is the best, isn’t it? xo

  9. Sandy says

    Just made the frosting this morning to top the vegan strawberry cake/cupcakes and they are fabulous and so pretty! Beautiful color and great flavor. I only used 2c of confectioner’s sugar for the frosting as we’re really sensitive to sugar, and added a little corn starch to make it a bit stiffer. I used 1.75c APF for the cupcakes and it came out so tender and perfectly textured, I’ll be certain to use it often and experiment with different fruits. Thanks for another winner Dana!!

    • Azza says

      Hello Sandy, this is very helpful. I want to do the same as we are also sensitive to sugar. Do you add the cornstarch to it until you feel you have reached the desired texture?

      • Sandy says

        Hello Azza, I used 1c of confectioner’s sugar and 1/2 cup of corn starch. TBH, the result, while very delicious, was WAY too soft and after hours of refrigeration, didn’t hold up very well at all….but by then, all of my cupcakes were frosted and ready to be eaten (and the frosting was dripping down them). I haven’t yet had time to tinker with it further, but my next attempt will be to increase the corn starch, or try tapioca flour to thicken it further. The ratio of fruit to sugar is probably perfect at what Dana recommends, but I just can’t handle that amount of sugar unless I only eat 1/4 of a cupcake. The cupcakes or cake were fabulous on their own….but who wants to eat unfrosted cupcakes or cake? :)

        • Azza says

          Wow Sandy. I really appreciate this. I don’t usually like making my own tweaks in baking or cooking as I lack the talent haha… so this is definitely super duper helpful. Am glad to know the cake is good. And yes these cakes/cupcakes (which I want to do for my kids birthday) won’t go down well with the kids without frosting.. so I will give it a go.. will add tapioca flour. I can probably go upto 2cups tops of powdered sugar but no where near 3 or 4..

  10. 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!!

  11. 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.

  12. 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).
    YUM!

  13. 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

  14. 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

  15. 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.

  16. 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!

  17. 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!

      • Sepikerea says

        Hi there,
        I am also looking for medical medium friendly products but very hard to find. I find miyokos butter to be the purest so far…have you ever tried using this brand for any of your vegan frosting or buttercream recipes?

        • Support @ Minimalist Baker says

          Hi Speikerea, we have used it. It works, but the frosting melts quickly out of the fridge due to the coconut oil in Miyokos. Hope that helps!

  18. 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

  19. 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 Stacey, we haven’t tried it with blueberries, but think the skins could cause an unpleasant texture. The flavor would probably be nice. Let us know if you give it a try!