Strawberry Cotton Candy Dream Cake

This was hands down the best frosting I’ve ever put in my mouth. Like… actually unreal. It’s completely dairy-free, super fluffy, and tastes like strawberry cotton candy in the best way.

We used Country Crock plant butter sticks (the homestyle version), which do contain soy—but you can absolutely swap in another dairy-free butter if needed. You could even do a mix of dairy-free butter and palm shortening for a slightly more stable frosting.

Paired with a simple upgraded yellow cake mix and homemade strawberry syrup, this cake is soft, flavorful, and honestly kind of addictive.

This recipe is a little different from how I usually write things out because my daughter is the one who created this cake—and she’s honestly a much better baker than I am. So this is compiled from her notes.

Homemade Strawberry Syrup

(Leftovers make amazing sno cone syrup!)

Ingredients

• 1 lb frozen strawberries

• Zest of ½ lemon

• 2 cups water

• 1 cup sugar

  
  

Instructions

1. Add strawberries, water, and lemon zest to a saucepan.

2. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes until the strawberries are very soft and the liquid is deep red.

3. Strain through a fine mesh strainer into another pot, letting it drain naturally (don’t press the fruit).

4. Return the liquid to the stove, add sugar, and stir until fully dissolved.

5. Let it simmer a few more minutes to slightly thicken, then cool completely.

Strawberry Buttercream Frosting

Ingredients

• 4 sticks (2c) softened dairy-free butter (like Country Crock plant butter sticks)

• 8 cups sifted powdered sugar

• 1 tsp vanilla bean paste

• ½ tsp vanilla extract

• ~6 tbsp strawberry syrup (to taste)

• ~1 tsp salt

Instructions

1. Beat the softened butter until smooth and creamy.

2. Gradually add the powdered sugar, mixing well between additions.

3. Add vanilla bean paste, vanilla extract, and salt, and mix until combined.

4. Slowly add strawberry syrup until you reach your desired flavor and consistency.

5. Beat until light, fluffy, and smooth.

6. If it gets too soft, add powdered sugar 1 tablespoon at a time until it thickens.

If you need a good cake recipe to make from scratch - here’s my favorite recipe!

Allergy-Friendly Yellow Cake (Cake Mix Hack)

Ingredients

• 1 dry yellow cake mix

• Ingredients listed on the box, with these swaps:

  • Replace water with dairy-free buttermilk

    • (dairy-free creamer + a splash of apple cider vinegar)

  • Replace oil with melted dairy-free butter

  • Add ¾ cup dairy-free plain yogurt

  
  

Instructions

1. Preheat oven according to the cake mix directions and prepare your pans.

2. Make the dairy-free buttermilk by adding a little apple cider vinegar to your dairy-free creamer. Let sit for a few minutes.

3. In a large bowl, combine the cake mix with:

   
   

   • Melted dairy-free butter (instead of oil)

   • Dairy-free buttermilk (instead of water)

   • ¾ cup dairy-free plain yogurt (replaces the eggs)

4. Mix until smooth and fully combined.

5. Pour into prepared pans and bake according to box directions.

6. Let cool completely before frosting.

Assembly

1. (Optional but highly recommended) Lightly brush or drizzle strawberry syrup over the cooled cake layers for extra moisture and flavor.

2. Frost with the strawberry buttercream.

3. Decorate however you want and enjoy.

Notes

• The frosting is very sweet (in a good way), so you can add a pinch more salt to balance it if needed.

• The strawberry syrup can be made ahead and stored in the fridge.

• Adjust the amount of syrup in the frosting depending on how strong you want the strawberry flavor.