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.
Equipment
- Mixing bowl
- Hand mixer or stand mixer
- food processor or blender (for freeze-dried version)
Ingredients
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
Instructions
- 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.