Strawberry whipped cream is a delightful and versatile topping perfect for enhancing your favorite desserts. This light, fluffy, and fruity cream can be used on cakes, cupcakes, and pies, or even served as a dip with fresh fruit. With the natural sweetness of strawberries blended into silky whipped cream, this recipe is a treat for strawberry lovers and a fantastic way to elevate your dessert game.
You’ll Love This Strawberry Whipped Cream
If you’re a fan of sweet and tangy flavors, you’ll love this strawberry whipped cream. It’s a quick and easy way to add a touch of summer to any dessert, from pancakes to pies. Plus, it’s made with simple ingredients, making it an effortless addition to any kitchen. Whether you prefer a fresh strawberry purée or freeze-dried strawberry powder, this whipped cream recipe offers two delicious ways to enjoy the fruity goodness. It’s a must-try for your next baking project!
Ingredients You’ll Need
To make strawberry whipped cream, you’ll need just a handful of ingredients. Here’s what you’ll need:
For the Fresh Strawberry Whipped Cream:
- 1 cup heavy whipping cream
- 2–3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup fresh strawberries, finely chopped and pureed
For the Freeze-Dried Strawberry Whipped Cream:
- 1 cup heavy whipping cream
- 2–3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons freeze-dried strawberry powder
Instructions
Fresh Strawberry Whipped Cream:
- Chill the Equipment: Place your mixing bowl and beaters in the freezer for about 10 minutes. Cold equipment helps the cream whip up faster.
- Prepare the Strawberries: Finely chop fresh strawberries and puree them in a food processor until smooth. You can strain the puree if you prefer a smoother consistency.
- Beat the Cream: In the chilled bowl, pour the heavy whipping cream and start beating on medium speed. Once it begins to thicken, add the powdered sugar and vanilla extract.
- Add Strawberry Puree: Gradually fold in the fresh strawberry puree, and continue whipping the cream until soft peaks form. Be careful not to over-whip, or the cream will become grainy.
Freeze-Dried Strawberry Whipped Cream:
- Chill the Equipment: As with the fresh version, chill your mixing bowl and beaters for 10 minutes.
- Prepare the Strawberry Powder: Blend freeze-dried strawberries into a fine powder using a food processor or blender.
- Beat the Cream: In the chilled bowl, whip the heavy whipping cream until it starts to thicken, then add the powdered sugar and vanilla extract.
- Add Strawberry Powder: Sprinkle in the strawberry powder, and continue whipping until soft peaks form. Be cautious not to overbeat.
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Serving Suggestions
whipped cream is perfect for pairing with a variety of desserts. Serve it on top of fluffy pancakes, waffles, or French toast for a breakfast treat. Spread it over cakes and cupcakes for a fruity topping, or dollop it onto pies, especially key lime or lemon meringue. You can also use it as a filling for layered cakes or enjoy it as a dip with fresh berries or angel food cake. For an extra touch of elegance, pipe it into individual servings for a beautiful presentation.
How to Store Strawberry Whipped Cream
To keep your whipped cream fresh, store it in an airtight container in the refrigerator for up to 2–3 days. If it starts to deflate, give it a quick whisk to restore some of the fluffiness. However, it’s best to prepare this whipped cream fresh when possible, as it loses some of its volume over time. If using fresh strawberries, the water content may cause the cream to weep after a day or two, so plan accordingly.
Additional Tips: Strawberry Whipped Cream
- Fresh or Freeze-Dried?: If you’re looking for a smoother, more stable whipped cream, opt for freeze-dried strawberries. They don’t introduce any extra moisture and give a concentrated strawberry flavor. Fresh strawberries, however, offer a more natural, juicy flavor.
- Sweetness Adjustment: You can adjust the sweetness by adding more or less powdered sugar to your taste.
- Consistency Check: Be careful not to over-whip the cream, as it can turn into butter quickly. Stop whipping once you achieve soft peaks.
- Extra Strawberry Flavor: For a more intense strawberry flavor, you can increase the amount of strawberry puree or powder. Just be cautious with the puree, as too much liquid can cause the whipped cream to be runny.
Strawberry Whipped Cream
A deliciously light and fluffy strawberry whipped cream perfect for topping cakes, pies, and more. Made with either fresh strawberries or freeze-dried strawberry powder, this recipe offers two tasty variations.
- Mixing bowl
- Hand mixer or stand mixer
- food processor or blender (for freeze-dried version)
Fresh Strawberry Whipped Cream:
- 1 cup heavy whipping cream
- 2 –3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup fresh strawberries (finely chopped and pureed)
Freeze-Dried Strawberry Whipped Cream:
- 1 cup heavy whipping cream
- 2 –3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 –2 tablespoons freeze-dried strawberry powder
- Chill your mixing bowl and beaters for 10 minutes.
- Prepare either the fresh strawberry puree or freeze-dried strawberry powder.
- Beat heavy cream until it starts to thicken, then add powdered sugar and vanilla extract.
- Gradually add the strawberry puree or powder and continue whipping until soft peaks form.
- Serve immediately or store in the fridge for up to 2–3 days.
