Strawberry Cake Icing - My Vegan Cookbook

Strawberry Cake Icing

  • COOK
    0 Mins
  • PREP
    5 Mins
    5 Mins

Vegan strawberry cake frosting that's bursting with strawberry flavor. The secret is freeze dried strawberries and strawberry extract.

Original Release Date: March 31, 2012

Nutritional Facts
Servings 13Serving Size 2 Tablespoons




  • 1 Cup Freeze Dried Strawberries
  • 1/4 Cup Earth Balance Natural Buttery Spread Original (Room Temperature)
  • 1 lb (453 grams) Box Confectioners Sugar
  • 1/8 Teaspoon Baking Soda
  • 2 Pinches of Salt
  • 1 Teaspoon Strawberry Extract
  • 1/2 Teaspoon Lemon Juice
  • Almond or Soy Milk, About 3 Tablespoons + 1 Teaspoon


In a food processor, chop the freeze dried strawberries into a powder, they don't have to be too finely chopped, a few chunk look nice on the cake. Now place this into a medium sized mixing bowl. With this place the rest of the ingredients into a mixing bowl except for the almond milk. Start by adding the almond milk a little at a time. First add 2 tablespoons and mix with an electric mixer. Check the consistency of the icing. It should be thin enough to spread but thick enough to keep it's shape. To check this, move a knife through the icing and see if the pattern stays put. If the icing needs more almond milk keep adding it by the teaspoon. If you accidentally add too much, add more confectioner's sugar.

mixing bowls
Original Food Photography & Original Recipe Text Copyright 2007-2020 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.