Strawberry Whipped Cream
Light, fluffy, and packed with pure strawberry flavor, this strawberry whipped cream is perfect for topping your favorite cakes, cupcakes, and more. It’s made with freeze-dried strawberries instead of fresh so you can make it year-round!
Fluffy homemade whipped cream is infused with bold strawberry flavor in this quick, four ingredient recipe.
Instead of reducing fresh or frozen strawberries on the stove, this recipe is made with freeze-dried strawberries. This simple swap makes this whipped cream incredibly quick and easy, plus you can make it all year long!
This whipped cream would be perfect for Mother’s Day desserts, but it’s delicious on just about any baked goods that pair well with strawberry. I love to add it on top of strawberry shortcake, chocolate cupcakes, and no-churn ice cream, but there’s so many other ways you can use it!
See How It’s Made
Don’t Forget To Chill Your Bowl & Beaters
I know it’s an extra step, but chilling both your mixing bowl and beaters in the fridge or freezer really makes a difference!
Beating the heavy cream in a cold bowl helps it thicken faster and gives it even more volume. It also keeps the whipped cream more stable, so it’s less likely to deflate or weep.
While you could technically skip this step, it really doesn’t take much time. I just place mine in the freezer while I gather the other ingredients and grind the freeze-dried strawberries, so it’s ready to go when it’s time to mix everything together.
How To Grind The Freeze-Dried Strawberries
A small food processor or blender works best for grinding the freeze-dried strawberries. Just measure the berries, place them into your food processor (or blender), then blend until they turn into a fine powder.
I’ve also used a rolling pin and a plastic bag in the past, but it does take a little longer and it’s nearly impossible to get the strawberries to a fine powder. If you plan to use this method, I suggest sifting the crushed strawberries through a fine mesh sieve to remove any large chunks, then measuring out 3 tablespoons of the powder.
Not sure where to find freeze-dried strawberries? I’m always able to find them close to the dried fruit in my local grocery store or Target, but you can also find them on Amazon.
Tips For Making This Strawberry Whipped Cream
- Use cold heavy cream. To make the lightest, fluffiest whipped cream, the beaters, bowl, and heavy cream must all be cold. Warm cream is going to be very difficult to whip and won’t hold up very well, so make sure everything is nice and cold before starting this recipe.
- Start mixing on low speed. This minimizes the amount of splatter (trust me!) and kickstarts the aeration process. You can increase the mixing speed once the cream starts to thicken.
- Don’t over mix. The freeze dried berries will cause the cream to thicken up faster than regular whipped cream, so make sure to keep a close eye on it. Once it reaches stiff peaks, you can stop mixing.
- Use it soon after you make it. This holds up pretty well in the fridge, but like regular whipped cream it can start to weep if you let it sit for too long.
How Much Does This Recipe Make?
This recipe makes about 2 cups of whipped cream, which is enough to top a one-layer 9-inch cake or 10 to 12 cupcakes. You can easily double the recipe if you need more though!
Different Ways To Use It
If there are certain desserts you usually serve with whipped cream, try swapping in this strawberry version next time! Some of my favorite ways to use it are:
- As a filling for cream puffs
- On slices of cream cheese pound cake or chiffon cake
- As a topping for chocolate mousse
- Piped onto white cupcakes, angel food cupcakes, or strawberry cupcakes
- As a topping for ice cream sundaes and milkshakes (it would be delicious on my homemade ice cream cake too!)
I really can’t get over how beautiful (and delicious!) this whipped cream turned out. It’s such an easy way to add a little something extra to your favorite spring and summer desserts!
If you make this recipe, don’t forget to leave a comment below letting me know how it turned out and what you served with it. Enjoy!
Strawberry Whipped Cream Recipe
Ingredients
- ⅔ cup freeze-dried strawberries (14 grams; 3 tablespoons powder)
- 1 cup heavy whipping cream (240 ml)
- ⅓ cup powdered sugar (40 grams)
- ½ teaspoon pure vanilla extract
Instructions
- Place your mixing bowl and beaters in the freezer for 5 to 10 minutes to chill before getting started.
- Add the freeze-dried strawberries to a blender or food processor and blend into a fine powder.⅔ cup freeze-dried strawberries
- Remove your mixing bowl and beaters from the freezer. Combine the strawberry powder, heavy whipping cream, powdered sugar, and vanilla extract in the chilled mixing bowl. Start mixing on medium-low speed for about 30 seconds. Once the mixture starts to increase in volume, increase the speed to medium-high and continue mixing until stiff peaks form (about 1 more minute).1 cup heavy whipping cream,⅓ cup powdered sugar,½ teaspoon pure vanilla extract
- Use immediately or cover and store in the fridge for up to one day.
