1. Place strawberries in a blender and blend until smooth
2. Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and leave to cool completely.
3. Beat vegan butter with an electric mixer in a bowl until light and fluffy.
4. Add in the strawberries and continue to mix lightly. Slowly add the sugar, roughly ¼ cup at a time until evenly blended.
5. If not fully set, refrigerate for 30 minutes before transferring your mixture to a piping bag to decorate your cakes.

Serve and enjoy!