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 love naturally sweetened recipes like this one, my Date-Sweetened Desserts Guide is worth a browse.
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! Or if you want a high-protein option, check out my Protein Cream Cheese Yogurt Frosting – it’s a reader fav!
Why You’ll Love My Strawberry Vegan Cashew Frosting
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Not pictured: 40g freeze-dried strawberries
Ingredients – Here’s What You’ll Need to Make My Strawberry Vegan Cashew Frosting
- 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
Step-by-Step Instructions to Make My Strawberry Vegan Cashew Frosting
- Soak the Cashews Overnight
Soak raw cashews in water overnight or for a minimum of 4–6 hrs
- Drain the Cashews
Drain soaked cashews and rinse using a mesh strainer. Add to blender.
- Blend Ingredients
Using a high-speed blender or food processor, blend cashews, coconut cream, maple syrup, vanilla, lemon juice, salt and arrowroot, if using, until smooth.
- Chill
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.
- Whip the Frosting
Add powdered strawberries to the chilled mixture and whip with a hand or stand mixer for 2–3 minutes until light and airy.
- Repeat Chilling & Whipping
Repeat the process of chilling and whipping 1 to 2 more times. Keep the cashew frosting in the refrigerator until ready to use.
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Recipe Tips for Success
- 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
Macros (per 1/24th batch)
- Calories: 115
- Fat: 9g
- Carbs: 5g
- Protein: 2g
- Sugar: 3g
Variations
- 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
Frequently Asked Questions
No, fresh strawberries add too much moisture and won’t give the same color or stability.
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.
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.
Yes, it stores great in the fridge for up to 2 days. Just be sure to re-whip before using on your desserts.
More Recipes You’ll Love:
Strawberry Vegan Cashew Frosting
Equipment
- 1 High-Speed Blender or Food Processor
- 1 Stand or Hand Mixer
Ingredients
- 2 cups raw cashews soaked 4–6 hours, drained & rinsed
- 1 cup full-fat coconut cream chilled
- ¼ cup maple syrup or date paste
- 2 teaspoons vanilla extract
- 3 tablespoons lemon juice
- ¼ teaspoon salt
- 2 teaspoons arrowroot or tapioca starch optional
- 40 grams freeze-dried strawberries
Instructions
- Soak cashews in water overnight or for a minimum of 4–6 hrs. Drain soaked cashews and rinse well.
- Blend cashews, coconut cream, maple syrup, vanilla, lemon juice, salt, and arrowroot until completely 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.
- Add powdered strawberries and whip frosting mixture with a hand or stand mixer for 2–3 minutes until light and airy.
- Repeat the process of freezing and whipping 1 to 2 more times. Keep the cashew frosting in the refrigerator until ready to use. Use immediately or store in the fridge until ready to use.
This strawberry vegan cashew frosting looks delicious! I’ve been looking for a dairy-free frosting that’s creamy and naturally sweet, and this might be it. Can’t wait to try it on cupcakes!