Strawberry Whipped Cream Recipe

By
Carroll Pellegrinelli
Carroll Pellegrinelli
Expert baker and published author, Carroll Pellegrinelli shares her knowledge of bread baking and desserts.
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Updated on 05/26/22
Strawberry Whipped Cream

Roberto Machado Noa / Getty Images
Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 6 servings
Nutrition Facts (per serving)
41 Calories
4g Fat
2g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 41
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 11%
Cholesterol 11mg 4%
Sodium 3mg 0%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 2g
Protein 0g
Vitamin C 7mg 36%
Calcium 8mg 1%
Iron 0mg 0%
Potassium 28mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A dollop of freshly made whipped cream is a great way to dress up a simple dessert, and when the whipped cream features fresh strawberries, it's even better. Strawberry whipped cream adds another layer of fruit to a strawberry parfait, and is an unexpected touch to a strawberry shortcake. It can turn a simple piece of cake into something special and adds a bit of patriotic flair to almost any Fourth of July recipe.

This recipe calls for fresh strawberries, perfect for when the fruit is in season, but you can use frozen if need be. You may want to taste the strawberries first to gauge their sweetness, and then adjust the sugar level accordingly. The berries are mashed before adding to the whipped cream and sugar mixture; if the seeds are unappealing, strain the berry mixture and then add to the recipe.

Ingredients

Steps to Make It

  1. Gather the ingredients.

  2. Place the strawberries in a bowl and mash with a wooden spoon. Set aside.

  3. If desired, strain the mixture to remove the seeds.

  4. Using a hand mixer or a stand mixer with the whisk attachment, whip the cream with sugar until it reaches soft peaks.

  5. Add the mashed berries and continue whipping until the mixture forms stiff peaks and a traditional whipped cream texture develops.

  6. Use the whipped cream immediately, as it may not retain its texture after a day or so in the refrigerator.

Tips

  • It's important to start with cold whipping cream. The fat will emulsify quicker and stiff peaks will form more easily.
  • To strain the seeds from the mashed berries, place the mixture in a strainer and set over a bowl. Let sit for a while to allow the mixture to begin to pass through; you can speed up the process by stirring the berry mixture while gently pressing down.
  • Instead of a mixer, you can use a food processor to whip cream. Some say the texture is superior.
  • Whipped cream isn't a recipe to try to cut the fat, as the fat is needed to emulsify and develop stiff peaks. Use heavy cream or whipping cream, which has 30 to 36 percent milkfat; half and half has only 25 percent.

Recipe Variations

  • For a little added sweetness, drop in a bit of vanilla extract or vanilla bean paste.
  • To make this whipped cream sugar-free, use stevia drops to sweeten it instead of the powdered sugar.
  • Additional flavors, such as almond extract, can be whipped in while whipping the cream or you can whip the cream first and then fold in the flavors with a spatula.