Strawberry Whipped Cream
Strawberry Whipped Cream is simple to make and bursting with flavor. All you need are five ingredients and five minutes, and you have a delicious fruit-filled whipped cream to add to any dessert! Makes 10-12 servings.
Looking for something to serve this Strawberry Whipped Cream on? Check out Classic Chocolate Brownies and Strawberry Pancakes with Dark Chocolate Drizzle!
I’ve shared a lot of strawberry recipes this month, and I’d be remiss if I didn’t share this simple dessert addition with y’all.
Strawberry Whipped Cream is an incredibly simple, but excellent way to add more strawberry flavor to whatever you’re eating.
Whether you’re serving it with breakfast, like old fashioned pancakes or strawberries and cream waffles.
It also pairs beautifully with a dessert, like Strawberry Pudding or Chocolate Cake.
All you need is a handful of ingredients!
Why I love this recipe:
Like Homemade Sweetened Whipped Cream, Strawberry Whipped Cream is simple to make and tastes like strawberry sweetness!
Honestly, this stuff is perfect to pair with any fruit-based dessert recipe because it is so tasty and creamy.
This recipe, in particular, calls for five ingredients—and no, we’re not going to be using Strawberry Jello Mix. (Because I think that’s gross and want this Strawberry Whipped Cream to taste of real strawberries instead of the synthetic stuff.)
The trick to this homemade whipped cream is freeze-dried strawberries. While I would love to serve y’all fresh whipped cream with fresh strawberries, I tried it and just didn’t think it had enough strawberry flavor.
So, we’re using freeze-dried strawberries to really punch up the flavor without adding anything artificial.
More treats to serve this whipped cream on: Strawberry and Blueberry Hand Pies | Dessert Nachos (Halloween, Christmas, Easter Candy Leftover idea!) | Blueberry Strawberry Pound Cake | Gourmet Vanilla Hot Chocolate | Chocolate Raspberry Overnight French Toast Casserole
Looking for dessert inspiration? My Dessert Recipe Index has tons of ideas for you!
What you need to make this recipe:
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- A large mixing bowl
- Hand mixer (or stand mixer fitted with the whisk attachment)
- Fine mesh strainer or food processor
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you need:
- Heavy whipping cream — not the low fat stuff because it won’t whip up! Homemade Whipped Cream should be a worthwhile splurge, so don’t cut corners because it won’t be the same.
- Powdered sugar — also known as confectioner’s sugar
- Vanilla extract
- Kosher salt — just a pinch!
- Freeze-dried strawberries — these are essential to getting the strong strawberry flavor in this whipped cream! The fresh strawberries I tried just didn’t pack as much flavor (because it’s not quite strawberry season here in Texas.) Also, using freeze-dried strawberries ensures that our whipped cream’s flavor is perfect year-round, not just during strawberry season.
How to make Strawberry Whipped Cream
Prep your tools and ingredients. Place a large bowl into your freezer for 10-15 minutes.
While you can do this with a room temperature bowl, Strawberry Whipped Cream is easier to make with cold ingredients and tools.
Make the strawberry dust. You can do this with a food processor or with a fine mesh strainer.
I used the strainer and simply rubbed the freeze-dried strawberries through it to create a dust, then measured it out.
Make the Strawberry Whipped Cream. In that chilled large bowl, pour in the cold whipping cream. Sprinkle in the powdered sugar and freeze-dried strawberry dust. Drizzle in the vanilla extract and add a pinch of salt, too.
Using a hand mixer or a stand mixer, whip the ingredients together until they’re fluffy and light.
I like to start my hand mixer off on the lowest setting and as the cream begins to thicken, I turn up the speed because otherwise, it can splatter everywhere.
Whip until the whipped cream reaches the “stiff peaks” stage. (It will take anywhere between 2-4 minutes.)
What does this mean? When you turn off the mixer and lift the beaters out, the cream should stand on its own without slumping over.
Keep the whipped cream cold and enjoy with your favorite baked goods!
Erin’s Easy Entertaining Tips
There’s something so delightful about hosting friends and sharing a dessert topped with Strawberry Whipped Cream with them!
Here are a few thoughts on making this homemade whipped cream for a crowd.
- Make it in advance. Since homemade whipped cream holds its shape overnight in the fridge, you can make this earlier in the day without issue. Just be sure to store it in an airtight container in the fridge.
- Double the recipe, especially if you’re hosting a lot of people who love whipped cream or are serving a dessert that involves a lot of whipped cream.
- Don’t forget to have fresh strawberries as a garnish! Not only do they add a pop of color, but they compliment this Strawberry Whipped Cream recipe so well since the whipped cream sings of their sweetness.
Frequently Asked Questions
No. While you could probably whip regular milk for long enough to make some sort of whipped topping, I recommend using heavy whipping cream or heavy cream to make whipped cream. These two ingredients have the right fat content to make creamy, decadent whipped cream.
It lasts for 2-3 days in the refrigerator in a sealed, airtight food storage container.
Heavy whipping cream and heavy cream have the same fat content, so they are the same thing. However, whipping cream has less fat than heavy whipping cream and heavy cream. Be sure to read your labels while at the store to ensure you’re picking up the right product!
No, they are not the same. Heavy cream has more fat content than half and half does.
Yes, it should last overnight when stored properly in the refrigerator.
If you want to use a wire whisk (affiliate link) to whip the cream by hand, you certainly can. Just be aware that it’s going to take some upper body strength, as well as more time than if you had a hand mixer.
As you whip cream with a mixer, air is pushed into the cream. When you reach the stiff peaks stage, the homemade whipped cream stands up on its own without curling over itself when the mixer/whisk is lifted out of it.
YES! If you can find another freeze-dried fruit that you like, you can use it in place of the freeze-dried strawberries in this recipe. Blueberry and raspberry would both be excellent!
Quick Tips and Tricks for the Best Homemade Whipped Cream
- Use a cold bowl and cold ingredients! This makes for a better texture, as well as a whipped cream that holds its shape better.
- If your powdered sugar is grainy, run it through a fine mesh strainer (affiliate link) before sprinkling it into the cold cream.
- Store the sweetened whipped cream in the refrigerator for 2-3 days in a sealed, airtight food storage container.
Recipes to serve this Strawberry Whipped Cream with…
- Chocolate Cupcakes
- Dairy Free Olive Oil Vanilla Bean Pound Cake
- Strawberry Sourdough Galette
- Sweet Breakfast Crepes
- Strawberry Rhubarb Pie
- Strawberry Cupcakes—use this recipe in place of the strawberry cream cheese frosting recipe
Strawberry Whipped Cream
Ingredients
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- A pinch of salt
- ½ cup unsweetened freeze-dried strawberries
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Instructions
- Place a large bowl in the freezer for 10-15 minutes.
- While the ingredients cool, make the strawberry “dust.” Run the freeze-dried strawberries through the food processor or press them through a fine mesh strainer to create a dust. Measure out ¼ cup, and set aside.
- In the cold bowl, pour in the cold whipping cream. Add the powdered sugar, freeze-dried strawberry dust, vanilla extract and salt.
- Using a hand mixer, whip the ingredients together until they become fluffy and light.
- Keep cold, and enjoy with your favorite baked goods!
Notes
Quick Tips And Tricks For The Best Homemade Whipped Cream
- Use a cold bowl and cold ingredients! This makes for a better texture, as well as a whipped cream that holds its shape better.
- If your powdered sugar is grainy, run it through a fine mesh strainer before sprinkling it into the cold cream.
- Store the sweetened whipped cream in the refrigerator for 2-3 days in a sealed, airtight food storage container.
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
How much will this cover? Can it cover a 9 inch cake or do I make 2 servings?
You mention that fresh strawberries just didn’t add enough flavor, have you ever tried mixing in strawberry jam?
I have not, but I bet that would add some amazing, sweet strawberry flavor to the whipped cream!