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.
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.
1 batch of this recipe is enough for 12 cupcakes or one large cake. If serving as a dip or with fruit salad, it yields about 12 servings.
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 jamor 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 leftoversbut 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!