Strawberry Vegan Cashew Frosting
This strawberry vegan cashew frosting gets its beautiful pink color and flavor from freeze-dried strawberries. It’s creamy, pipeable, and naturally sweetened without any dairy or refined sugar.
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I created this strawberry vegan frosting as a variation of my basic cashew coconut frosting. The freeze-dried strawberries give it a natural pink color and real strawberry flavor that isn’t artificial or overpowering.
This cashew strawberry frosting pipes beautifully and has that perfect balance of creamy texture and fruity flavor. The freeze-dried strawberries also help absorb some moisture, which helps makes it more stable for decorating.
After 10 years of cake decorating, I can say that this dairy-free strawberry frosting holds its shape as well as traditional buttercream. It’s perfect for strawberry shortcake cupcakes or any time you want that pretty pink frosting.
If you’d prefer the frosting without the strawberries, try my classic vegan cashew frosting – it’s perfect for any flavor and just as creamy!
- Natural pink color from real strawberries
- Dairy-free and refined sugar free
- Creamy texture that pipes perfectly
- Real strawberry flavor, not artificial
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Not pictured: 40g freeze-dried strawberries
- 2 cups raw cashews, soaked 4–6 hours, drained
- 1 cup full-fat coconut cream, chilled
- 1/4 cup maple syrup or date paste
- 2 teaspoons vanilla extract
- 3 tablespoons lemon juice
- ¼ teaspoon salt
- 40g freeze-dried strawberries (not pictured)
- 2 teaspoons arrowroot or tapioca starch, optional to add stability
- Soak the Cashews Overnight
Soak raw cashews in water overnight or for a minimum of 4–6 hrs
Drain soaked cashews and rinse using a mesh strainer. Add to blender.
Using a high-speed blender or food processor, blend cashews, coconut cream, maple syrup, vanilla, lemon juice, salt and arrowroot, if using, until smooth.
Cover the frosting and freeze for 30 minutes, or chill 1-2 hours in the fridge. While frosting chills, grind freeze-dried strawberries in a spice grinder or food processor until they form a fine powder. I used my Magic Bullet.
Add powdered strawberries to the chilled mixture and whip with a hand or stand mixer for 2–3 minutes until light and airy.
Repeat the process of chilling and whipping 1 to 2 more times. Keep the cashew frosting in the refrigerator until ready to use.
I’d love to hear how your baking turned out!
Leave a review and star rating to let me know what you think.
- Grind freeze-dried strawberries in a spice grinder or food processor before adding to the frosting to avoid chunks and get a smooth consistency.
- Don’t skip the chilling step – it’s essential for proper whipping
- Make sure your baked goods are completely cool before frosting
- The frosting will get pinker as it sits due to the strawberries
- Re-whip if the frosting softens too much after chilling
- Calories: 115
- Fat: 9g
- Carbs: 5g
- Protein: 2g
- Sugar: 3g
- Deeper pink: Add more freeze-dried strawberries
- Mixed berry: Use freeze-dried raspberries or mixed berries
- Chocolate strawberry: Add 1 -2 tbsp cocoa powder
- Extra stability: Increase arrowroot to 1 tablespoon
No, fresh strawberries add too much moisture and won’t give the same color or stability.
Where do I find freeze-dried strawberries?Most grocery stores carry them in the snack or baking aisle. I am in Canada and our dollar store carries them. You can also order them online.
Will the color fade?The color actually deepens over time and stays vibrant for several days. You can try adding some beet powder if you need a deeper hue.
Can I make this strawberry vegan cashew frosting ahead of time?Yes, it stores great in the fridge for up to 2 days. Just be sure to re-whip before using on your desserts.
Strawberry Vegan Cashew Frosting
Recipe details
- 3 Cups
- Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
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