Strawberry Whipped Cream – Two Ways!
The easiest dessert ever is a plate of fruit served with this amazing strawberry whipped cream. I kid you not, everyone goes crazy for it. With just three ingredients and a few minutes, it’s ready. I can eat it with a spoon; it’s so good, but it’s equally delicious on desserts, pancakes, French toast, ice cream, and scones!
I like to serve strawberry whipped cream with chocolate fondue or this fruit salad with honey-lime dressing. Also, it takes any brunch to another level. The best way is to stuff it between these strawberry pancakes and watch everyone look for seconds.
Table of contents
Making whipped cream at home is so easy, and the best part is that it’s so versatile. You can use it on cakes, cupcakes, pound cake, as a filling for eclairs or donuts, or over ice cream or fresh fruit. You can make strawberry whipped cream with freeze-dried or fresh strawberries. I prefer mine with freeze-dried strawberries for its stiffer, denser consistency and naturally pronounced pink color.
Why you will love this recipe
- Add flavor to any dessert: With this strawberry whipped cream, I can add a light berry flavor to cakes, cupcakes, pies, donuts, and ice cream.
- Real fruit: Unlike store-bought flavored whipped cream, this recipe uses real fruit and no added preservatives—just cream and sugar.
- Just 3 ingredients: This recipe uses only 3 ingredients, including real freeze-dried strawberries.
- Takes just a few minutes: It is simple to make in just a few minutes. I make mine in just about 20 minutes.
What you will need
- Produce: I use fresh strawberries, chopped into small pieces. If they are not in season, frozen strawberries will work.
- Wet ingredients: Heavy cream needs to be 36% milkfat and very cold to get thick, creamy whipped topping with stiff peaks.
- Seasoning: Powdered sugar dissolves quickly and has a small amount of cornstarch, which helps absorb extra moisture from the fresh strawberries. It also helps the whipped cream hold its shape.
How to prepare
Make the strawberry powder: When I am ready, I add the strawberries to a food processor and blend until they form a fine powder.
Whip the topping: Then add the strawberry mixture, cold whipped cream, and powdered sugar to a chilled mixing bowl, and use chilled beaters to whip at high speed until stiff peaks form.
Use or store: The whipped cream is ready to use immediately, or you can store it in an airtight container in the fridge for up to 2 days.
Expert tip
Making this with fresh strawberries
First, I make the strawberry purée. I usually do this the night before so it can cool before I use it. I cook the purée in a saucepan over medium heat until it comes to a boil, stirring constantly to keep it from burning, for about 15 minutes, or until it has thickened to ¼ cup.
To be sure, I pour it into a measuring cup, and if it is more than ¼ cup, I pour it back into the pan to cook longer until it boils down to the right amount. When it has thickened enough, I pour it into a small bowl and let it cool completely. When I am ready, I put the strawberries in a food processor and purée them until smooth, then strain them through a fine mesh sieve to remove the seeds.
Then, I add the strawberry mixture, cold whipped cream, and powdered sugar to a chilled mixing bowl and use my chilled beaters to whip it at high speed until stiff peaks form.
More tips to consider:
- Don’t forget to strain the fresh strawberry mixture for a smooth result.
- Make sure the mixing bowl and mixers are chilled in the freezer for 15 minutes before using them.
- Also, keep the heavy cream in the fridge until you use it.
- Reduce the strawberry purée until it has thickened to ¼ cup.
- Use powdered sugar because it has cornstarch to keep the topping stabilized.
Recipe variations and add-ins:
- Thicker: Add a bit of cream cheese or mascarpone for a thicker, stabilized whipped topping.
- Stabilized: Another way to stabilize this whipped cream is to add some gelatin to the mixture.
- Chocolate strawberry: A tablespoon of cocoa will give this strawberry whipped cream a chocolate flavor.
- Citrus taste: To add a citrus tang, add a bit of orange, lemon, or lime zest.
- Boozy whipped cream: To give this whipped cream a boozy taste without the booze, you can add butter rum, brandy, or amaretto extract.
Serving suggestions:
My favorite way to use this is on top of cheesecake. I love cheesecake, but having strawberry whipped topping on top makes it even more incredible! It is also delicious on top of strawberry cheesecake, but that can be a bit too much fruit for some people. This Cheesecake Factory original cheesecake is so luscious and creamy; adding a dollop of strawberry whipped cream on top will turn it into something more like a dream.
I used this once to make strawberry shortcakes, and now I make them like that all the time. In fact, I can’t go back to regular whipped cream, or my kids will think I’m sick or something. The extra strawberry flavor gives these little cakes a boost of tangy fruitiness that everyone loves. I’ve also used it to make whipped cream cake with white vanilla cake and 2 layers of whipped cream topping in between. It was heavenly.
How to store leftovers:
- Refrigerate: Leftover strawberry whipped cream will stay fresh for up to a week in the fridge in an airtight container.
- Freezing: I freeze mine in a freezer bag, then pipe it out by cutting off the corner when it thaws.
- Defrost: I thaw frozen whipped cream in the fridge overnight.
Frequently asked questions
This could be because you didn’t cook the strawberry purée long enough. Cook it until it is thick and jammy. That is why I measure it with a measuring cup and do not remove it from the heat until it is ¼ cup. It should not be jam-thick when it is done. It may also not have been cold enough when you added it to the heavy cream. Let the purée cool completely before adding it to the cream. Also, keep the cream in the refrigerator until it is ready to whip, and keep the bowl and beaters in the freezer.
Granulated sugar may leave a gritty texture in your whipped cream because it does not dissolve as well without heat. It usually needs to be heated to dissolve. Also, powdered sugar contains cornstarch, which helps stabilize the whipped cream and keep its shape longer. Granulated sugar doesn’t have cornstarch. Powdered sugar also has a cleaner mouthfeel than granulated sugar.
Overmixing is probably the reason. Mixing the cream too long can cause whipped cream to turn into clumpy curds quickly as it starts to turn into butter. This can also happen if the cream isn’t cold enough. Make sure the bowl and mixers are in the freezer for at least 15 minutes, and chill the cream until ready to use. The obvious reason may be that the cream is outdated and spoiled. Check that before using it.
Yes. First, have extra cold whipped heavy cream on hand. Then, add 1 to 2 tablespoons of cold heavy cream to the mixture. Now, whisk it briskly until it is smooth and creamy again. Or, if it is still clumpy, reduce the speed to low and add cold cream to the bowl a little at a time until the whipped cream is smooth and fluffy again.
More whipped cream recipes:
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Strawberry Whipped Cream
Ingredients
- 1 cup freeze dried strawberries ¼ cup powder – or 1 1/2 cups chopped fresh strawberries
- 1 ¾ cups heavy whipping cream cold
- 1 cup powdered sugar
- 1 teaspoon vanilla extract or a vanilla bean – optional
Instructions
Strawberry whipped cream with freeze dried strawberries (I prefer this one):
- Add the freeze-dried strawberries to a food processor and grind into a fine powder.
- Combine the strawberry powder, cold heavy whipping cream, and powdered sugar in a large, chilled mixer bowl and whip on high speed until stiff peaks form.
- Store in an airtight container, or use on desserts.
Strawberry whipped cream with fresh strawberries:
- Add the chopped strawberries to a food processor and puree until smooth.
- Strain the mixture through a fine mesh sieve and discard the seeds.
- Place a medium-sized saucepan over medium heat and add the strawberry puree. Bring it to a boil, then reduce it while stirring for about 15-20 minutes, until it reaches 1/4 cup.
- Transfer it into a small jar and refrigerate until completely cooled.
- In a large, chilled mixer bowl, combine the cooled strawberry mixture, cold heavy whipping cream, and powdered sugar. Whip on high speed until stiff peaks form.
- Store or serve immediately.
Notes
More tips to consider:
- Don’t forget to strain the fresh strawberry mixture for a smooth result.
- Make sure the mixing bowl and mixers are chilled in the freezer for 15 minutes before using them.
- Also, keep the heavy cream in the fridge until you use it.
- Reduce the strawberry purée until it has thickened to ¼ cup.
- Use powdered sugar because it has cornstarch to keep the topping stabilized.