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This Strawberry Whipped Cream is the perfect summer topping for cupcakes, cakes and fruit salads. Quick and easy to make in under 10 minutes it's loaded with natural strawberry taste, and made with just 3 ingredients.
I first created this Strawberry Whipped Cream as a topping for my Strawberry Filled Cupcakes - but it soon became my favorite way to make an easy dessert in strawberry season.
You can use it for topping cupcakes and cakes, sure - but it's also delicious on top of fruit salads, or next to strawberries instead of regular whipped cream. Can't get too much of that amazing summery strawberry taste!
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Why you will love this recipe
- It's quick and all done in under 10 minutes
- It's easy with basically 3 simple steps
- It has just 3 ingredients
- Loaded with natural strawberry flavor
- 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 doesn't matter if they're a bit mushy.
- Fresh strawberries can be swapped for freeze dried strawberries that you mix into a powder before adding to the cream
- Heavy whipping cream can be swapped for regular whipping cream (with less fat) - but your whipped cream won't keep its shape as well
- Sugar: Adjust the amount depending on your tastes. The amount stated in the recipe does not make it super sweet.
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. Then add the sugar. Mix 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 to mash the strawberries for a more even puree
- Start with cold heavy cream as this will make it hold its shape better
- Whip the cream before adding sugar as you will otherwise not get as airy a whipped cream
- Don't overmix - after adding sugar and strawberries, mix enough to combine well but not more. Do not use an electric mixer or it's very easy to overmix.
- Store leftovers in the fridge in an airtight container for up to 4 days
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.
Yes, you can beat the heavy cream by hand, but it will take longer.
More delicious berry desserts
Love delicious berry desserts, like this Strawberry Whipped Cream? Then you have to try these!
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Recipe
Strawberry Whipped Cream
Print RateIngredients
- 2 cups heavy cream cold
- 1 Tbsp sugar
- 8 ripe strawberries stem and leaves removed
Instructions
- Place the strawberries in a shallow bowl and mash them with a fork until you have a puree without any large pieces.
- 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.
- Add sugar and mix gently until well combined, but not more. Do not use an electric whisk for this.
- 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 doesn't matter if they're a bit mushy.
- Fresh strawberries can be swapped for freeze dried strawberries that you mix into a powder before adding to the cream
- Heavy whipping cream can be swapped for regular whipping cream (with less fat) - but your whipped cream won't keep its shape as well
- Sugar: Adjust the amount depending on your tastes. The amount stated in the recipe does not make it super sweet.
Tips & tricks
- You can use a blender to mash the strawberries for a more even puree
- Start with cold heavy cream as this will make it hold its shape better
- Whip the cream before adding sugar as you will otherwise not get as airy a whipped cream
- Don't overmix - after adding sugar and strawberries, mix enough to combine well but not more. Do not use an electric mixer or it's very easy to overmix.
- Store leftovers in the fridge in an airtight container for up to 4 days
- Make ahead: you can make this recipe the day before and keep covered in the fridge in a bowl or in icing bags until you're ready to serve
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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