Strawberry Whipped Cream
Homemade Strawberry Whipped Cream is a fluffy, airy frosting-like garnish made with fresh strawberries (no Jello). Its natural pink hue without food coloring and burst of berry flavor is the perfect pairing for decadent desserts such as chocolate cake, strawberry shortcake, and more.
When it comes to garnishing desserts, sometimes you want something lighter than strawberry buttercream to balance all the decadence.
Something fluffy and airy, like Strawberry Whipped Cream.
I’ve done flavored whipped creams such as chocolate whipped cream, peanut butter whipped cream, and maple whipped cream.
Now it’s time for something a little brighter (and fresher) with this whipped strawberry frosting.
It’s homemade whipped cream with strawberry puree that gives it both its flavoring and natural pink hue.
Definitely no Jello nor food coloring needed when you use ripened summer berries.
To make a more stabilized whipped cream that doesn’t instantly melt, you cook down strawberry puree much like you do for my strawberry cream cheese frosting.
This allows you to use fresh strawberries for maximum flavor without being too watery.
Use your whipped strawberry frosting to make your chocolate strawberry shortcake or strawberry shortcake cake taste even better.
Or use it as a strawberry whipped cream frosting for strawberry cupcakes or angel food cupcakes.
With only 5 ingredients and 5 minutes of whipping time, you will never buy strawberry whipped cream again.
Ingredients For Strawberry Whipped Cream
To make homemade whipped cream with strawberries, you’ll need these 5 easy ingredients:
- Fresh strawberries: The more ripe your strawberries are, the more flavor and pink color they’ll have
- Granulated sugar: Sweetens the strawberry puree
- Heavy whipping cream: Make sure it says heavy whipping cream and not just whipping cream (more on that below)
- Powdered sugar: Both sweetens and thickens the whipping cream
- Vanilla extract: Really brings out the strawberry flavor. If you taste it before and after adding vanilla, you’ll immediately notice the difference.
What is the difference between heavy whipping cream and whipping cream?
I highly recommend heavy whipping cream instead of regular whipping cream (usually without the word heavy in front of it).
Although both produce silky whipped cream, heavy whipping cream has a little more milk fat at 36%, which whips better and holds its shape more.
Whipping cream only has 30% milk fat, so it’s a little lighter and a little more time sensitive. That means it won’t hold its shape as much.
If you’re eating your strawberry whipped cream right away, especially if it’s going to melt on thick hot chocolate, using either type of cream will work.
However, if you need it to last longer as a strawberry whipped cream frosting to top your small chocolate cake, you’ll want to use heavy whipping cream.
How To Make Strawberry Whipped Cream
Learning how to make strawberry whipped cream is so easy, you’ll wonder why you’ve never done it before.
- Blend strawberries and sugar then pour puree through a fine mesh strainer. You should have roughly 1/3 cup puree.
- Cook strawberry puree until it thickens and reduces to 1 + 1/2 tablespoons. This is very important to measure because any extra puree could result in a runny whipped cream.
- Whip heavy cream until it starts to thicken then gradually beat in powdered sugar until soft peaks form.
- Add strawberry puree and vanilla then continue beating until stiff peaks form.
Whipped cream is best eaten when it’s made. Refrigerate leftovers for up to 2 days. You may need to rebeat if it deflates a little in the fridge.
Don’t have time to cook down strawberries? You can also use strawberry curd or small batch strawberry jam.
Can you freeze whipped cream?
To make your whipped cream last even longer, you can freeze it for up to 2 months.
Portion the whipped cream onto a cookie sheet (either piped or spooned), freeze until firm, then transfer them to a freezer-safe bag.
That way, they’re ready to go for your hot chocolate and individual desserts.
Strawberry Whipped Cream FAQ
This means when you pull the beater straight up, peaks will form then fall over.
This means when you pull the beater straight up, peaks will form but not fall over (like little mountains).
If it just starts to overbeat, you can add in another tablespoon or so of cream to help smooth it out. If it’s too far gone, then you’ll have strawberry butter and will need to start over.
Recipes Using Strawberry Whipped Cream
Now that you made whipped strawberry frosting, here are some desserts you can serve with it:
- Angel Food Cake in loaf pan
- Mini Angel Food Cake
- 6 Inch Cheesecake
- 4 Inch Cheesecake
- Cheesecake For Two
- Air Fryer Cheesecake
- Brownies For Two
- Mini Lava Cakes
Strawberry Whipped Cream
Homemade Strawberry Whipped Cream is a fluffy, airy frosting-like garnish made with fresh strawberries (no Jello). Its natural pink hue without food coloring and burst of berry flavor is the perfect pairing for decadent desserts such as chocolate cake, strawberry shortcake, and more.
Ingredients
- 1 cup fresh chopped strawberries
- 2 teaspoons granulated sugar
- 1/2 cup heavy whipping cream, cold (make sure it says heavy on the packaging)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a blender, add the the strawberries and granulated sugar. Process until smooth. If your berries aren't quite juicy, you may need to add a splash of water to help blend it.
- Pour through a fine mesh strainer, discarding any solids left behind. You should have 1/3 cup puree.
- Add the puree to a medium saucepan and bring to a boil over medium heat. Turn down to simmer and cook for 3-5 minutes or until the puree thickens and cooks down to 1 + 1/2 tablespoons (please measure as anything more will make the whipped cream runny). Refrigerate 15 minutes or until cold. It's important the puree is not warm when you add it.
- In a large mixing bowl on high speed (with whisk attachment if using a 5 quart stand mixer), beat the heavy cream until it starts to thicken, about 1 minute.
- Gradually beat in powdered sugar and vanilla then continue beating until soft peaks form (when you pull the beater up, peaks will form then fall over), about 2-3 minutes.
- Add the cooled strawberry puree and vanilla then beat until stiff peaks form (when you pull the beater up, peaks will form but not fall over), another 1-2 minutes.
Serve immediately. Store in the refrigerator for up to 2 days. The longer it sits, the more it'll deflate but will still be edible.
Notes
- You can freeze whipped cream up to 2 months. Portion onto a cookie sheet by either piping or spooning, freeze until firm, then transfer to a freezer-safe bag.
- Enjoyed this recipe? Check out Chocolate Whipped Cream, Peanut Butter Whipped Cream, and Vanilla Homemade Whipped Cream.
- Serve your whipped cream with Small Chocolate Cake, Thick Hot Chocolate, and Chocolate Strawberry Shortcake.
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