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strawberry whipped cream recipe featured
Avatar photoLia Patel

Easy Strawberry Whipped Cream Recipe

This strawberry whipped cream recipe delivers fluffy, naturally pink topping bursting with fresh berry flavor in just 10 minutes. Lighter than frosting with real fruit tang, it's perfect for cakes, pancakes, or desserts—stable peaks hold for hours.
Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups (480ml) heavy whipping cream, very cold
  • 1 cup (150g) fresh strawberries, hulled and chopped
  • 1/4 cup (30g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract

Equipment

  • Mixing bowl
  • Electric mixer or whisk
  • Food processor or blender
  • Fine-mesh sieve
  • Rubber spatula

Method
 

  1. strawberry whipped cream recipe recipeCard1
  2. Step 1: Hull and chop strawberries, then puree in a food processor until smooth (30-60 seconds). Strain through a fine-mesh sieve, pressing to extract 1/2 cup juice, discarding solids for silky strawberry whipped cream recipe texture.
  3. Step 2: Chill mixing bowl and beaters in freezer 10-15 minutes. Pour in cold heavy cream, add sifted powdered sugar and vanilla.
  4. Step 3: Beat on medium-high, starting slow, until soft peaks form (1-2 minutes), then high to stiff peaks (3-4 total minutes)—cream holds shape when lifted.
  5. Step 4: Gently fold in strawberry puree in 3 additions with spatula, broad strokes, 30-45 seconds, rotating bowl for even pink hue without deflating.
  6. Step 5: Transfer to bowl or piping bag, cover surface with plastic wrap, chill 30 minutes. Dollop or pipe onto desserts for perfect strawberry whipped cream recipe finish.
  7. Step 6: Taste and adjust sweetness if needed, folding gently; serve chilled.

Nutrition

Calories: 140 | Carbohydrates: 4 | Protein: 1 | Fat: 14 | Sugar: 3

Notes

STORAGE: Refrigerate airtight up to 2 days; press wrap on surface. Freeze dollops 1 month, thaw in fridge and re-whip.
MAKE AHEAD: Puree up to 3 days ahead.
SUBSTITUTIONS: Coconut cream for dairy-free; honey for sugar.
PRO TIPS: Chill tools for double volume; strain puree to avoid seeds; stop whipping at stiff peaks to prevent butter.
SERVING SUGGESTIONS: Top pancakes, cakes, or fruit; pipe rosettes for presentation; pairs with shortcake or pie.
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