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This Strawberry Whipped Cream is the perfect summer topping for cupcakes, cakes and fruit salads. Quick and easy to make from scratch in under 10 minutes it's made with all natural ingredients, and loaded with flavor from real strawberries.
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I first created this Strawberry Whipped Cream as a topping for my Strawberry Filled Cupcakes - but it soon became my favorite way to make easy desserts in strawberry season.
While Peppermint Whipped Cream is my go-to in winter months - in summer, this Strawberry Whipped Cream is it.
You can use it as a whipped cream frosting for topping cupcakes, cakes and pie, sure - but it's also delicious on top of fruit salads, pancakes, waffles, or when you're just craving strawberries and whipped cream. Can't get too much of that amazing summery strawberry taste!
Why you will love this recipe
- It's quick and all done in under 10 minutes
- It's easy with 3 simple steps
- It has just 3 ingredients
- Loaded with natural strawberry flavor
- All natural ingredients - no boxed stuff here
- So delicious & creamy, everyone loves it - even kids!
What you need to make it
Ingredient notes & substitutions
- Strawberries: For best results, use really ripe strawberries. It's fine if they're a bit mushy- rather overripe than under.
- Fresh strawberries can be swapped for freeze dried strawberries that you mix into a powder before adding to the cream
- Strawberries can also be swapped for strawberry jam or strawberry puree- swap 8 strawberries for ½ cup strawberry jam. If using sweetened jam, skip the added sugar!
- Heavy whipping cream can be swapped for regular whipping cream (with less fat) - but your whipped cream won't keep its shape as well. You can also use coconut cream.
- Sugar: Adjust the amount depending on your palate. The amount stated in the recipe does not make it super sweet. It can also be swapped for powdered sugar.
How to make it
- Place the strawberries in a shallow bowl and mash them with a fork
- Keep mashing until you have a pretty even puree with no large pieces of strawberry left
- Whip * the cream with an electric mixer on high speed, until it forms stiff peaks. Fold in the sugar, gently!
- Add the mashed strawberries
- Mix again until well combined. Ready to pipe or add to a dessert of your choice!
Tips & tricks
- You can use a blender * or food processor * to mash the strawberries for a more even puree that will give more color to the whipped cream
- Start with cold heavy cream as this will make it hold its shape better
- Whip * the cream before adding sugar for the airiest, fluffiest whipped cream
- Don't overmix - after adding sugar and strawberries, mix enough to combine well, but no more. Do not use an electric mixer as it makes it very easy to overmix.
- Make it vegan by using coconut cream
- Store leftovers in the fridge in an airtight container for up to 4 days
- You can freeze leftovers but it will not keep it's fluffy texture. It is however still delicious to add on top of pancakes or waffles. Freeze in portion sizes and allow to thaw slightly for an ice cream-like topping!
Recipe FAQ
Yes, this recipe is great for making ahead of time. You can keep it covered in a bowl in the fridge, or prep icing bags with it and keep those in the fridge.
It's OK for up to 4 days, but best eaten within 24 hours.
Yes, no problem - just change the number of servings in the recipe card.
This strawberry whipped cream is very lightly pink. If you use a food processor to puree the strawberries further it will be a bit more pink.
If you want a really pink dessert you will need to add food coloring. I recommend using a gel food coloring as it will not change the texture.
More quick & easy desserts
Looking for more quick and easy desserts?
- Chocolate Chip Cookies
- Strawberry Filled Cupcakes
- Berry Bake with White Chocolate
- Passion Fruit Berry Bake with White Chocolate
- Raspberry White Chocolate Muffins
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Strawberry Whipped Cream
Print RateIngredients
- 8 ripe strawberries stem and leaves removed
- 2 cups heavy cream cold
- 1 tablespoon sugar
Instructions
- Place the strawberries in a shallow bowl and mash them with a fork until you have a puree without any large pieces.8 ripe strawberries
- Pour heavy cream in a large mixing bowl and whisk with an electric mixer until it forms stiff peaks that keep their shape when you remove the whisk.2 cups heavy cream
- Add sugar and mix gently until well combined, but not more. Do not use an electric whisk for this.1 tablespoon sugar
- Add the strawberry puree and mix gently until well combined. Do not use an electric whisk and do not overmix.
- Serve on top of cupcakes, cakes or fruit salad - or as a dip for strawberries or other fruit and berries.
Equipment needed for this recipe
- Fork
- Shallow bowl
- Mixing bowl*
Video
Notes
Ingredient notes & substitutions
- Strawberries: For best results, use really ripe strawberries. It's fine if they're a bit mushy- rather overripe than under.
- Fresh strawberries can be swapped for freeze dried strawberries that you mix into a powder before adding to the cream
- Strawberries can also be swapped for strawberry jam or strawberry puree- swap 8 strawberries for ½ cup strawberry jam. If using sweetened jam, skip the added sugar!
- Heavy whipping cream can be swapped for regular whipping cream (with less fat) - but your whipped cream won't keep its shape as well. You can also use coc
- Sugar: Adjust the amount depending on your palate. The amount stated in the recipe does not make it super sweet. It can also be swapped for powdered sugar.
Tips & tricks
- You can use a blender * or food processor * to mash the strawberries for a more even puree that will give more color to the whipped cream
- Start with cold heavy cream as this will make it hold its shape better
- Whip * the cream before adding sugar for the airiest, fluffiest whipped cream
- Don't overmix - after adding sugar and strawberries, mix enough to combine well, but no more. Do not use an electric mixer as it makes it very easy to overmix.
- Store leftovers in the fridge in an airtight container for up to 4 days
- You can freeze leftovers but it will not keep it's fluffy texture. It is however still delicious to add on top of pancakes. Freeze in portion sizes and allow to thaw slightly for an ice cream-like topping!
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Anya
I made this recipe and loved it so much I made it again but vegan with coconut cream. The flavor is amazing either way!! The vegan version still has a rich strawberry taste. I used it to top some pancakes and also mixed it into chia seed pudding. Can't wait to use for a topping for every future dessert I make!
Sara
I tried the recipe for my nieces 5th Birthday cake and it was stunning! The taste was absolute out of this world. The strawberry flavour came through so strong and the cream held it's shape. It was a hit and I was lucky enough to have some left over to have some brownies with it and it was delightful! Thank you for the recipe and I really recommend trying it! 🙂
Emmeline Kemperyd
Hi Sara! Thank you for your comment & I am so happy you enjoyed it! If you like Strawberry flavor, I suggest you try my Strawberry Filled Cupcakes as well - they are topped with this Strawberry Whipped Cream but also filled with strawberries... /Emmeline