Jazz up your most decadent desserts with this sweet, easy, and creamy topping.
Admittedly, I’ve probably had more than a hundred sundaes throughout my lifetime, most of which were topped with fluffy whipped cream. It just brings the whole dessert together in an airy, tasty way! But when I was a kid, it didn’t occur to me that whipped cream could be flavored. I just thought it would always be plain vanilla, with no other options. Today, since I know how to whip cream from scratch, this recipe comes in handy.
Blended to perfection with tart strawberry purée, strawberry whipped cream tastes as bright as it looks, and it’s ideal for all kinds of yummy desserts. One of my favorite flavor combos is chocolate and strawberry—a preference I inherited from my parents—so this topping is perfect for chocolate ice cream, cake, or even chocolate cream pie. Just thinking about such a combo makes my mouth water! That’s not all, though. Unlike canned whipped cream, this version tastes fresher. Plus, you get to control how thick it is by carefully whipping it yourself.
While I originally learned how to whip cream with a balloon whisk, it’s much easier to use an electric hand mixer, as this recipe calls for. So give your wrists a break, your taste buds a treat, and try this recipe for your next delicious dessert.
The magic behind whipped cream
As most seasoned chefs and bakers know, whipped cream gets its fluffy texture from the air that’s whipped into it. That’s why it loses volume over time. But who was the first one to come up with this genius method of crafting a decadent dessert topping? Certainly, it wasn’t the brand Reddi Wip!
Since the 1500s in Italy, whipped cream has been an iconic part of many desserts. Originally, it was made by whipping cream, sugar, and egg whites together—making it even fluffier than the version we’re used to today. At the time, it was called “milk snow,” a term that now applies to a variety of creamy treats. With this in mind, it’s no surprise that whipped cream has become such a commonplace item in grocery stores around the world.
How do I store leftovers?
While strawberry whipped cream is best enjoyed fresh, you can store extra for a short period of time. Keep it in an airtight container and refrigerate for 1-2 days. Keep in mind that it will lose air over time, leading to less fluff and more creaminess. Serve cold with your ideal desserts, or use it as a dip for fruits and cookies.
Similar recipes to try
Strawberry whipped cream is great as a topping, but if you’re craving a hearty dessert that also doubles as a brunch treat, then try Keto Fresas Con Crema (Strawberries With Cream). This keeps your strawberries whole and juicy, a scrumptious companion for sweetened Mexican crema. If you’d like to try something similar, yet simpler, then craft an elegant Yogurt Parfait. It has crunchy granola, creamy yogurt and, of course, fresh fruit. Last but not least, as a finger food dessert or sweet snack, Marshmallow Fruit Dip is velvety smooth and perfect for dipping strawberries, apples, and many other different fruits. Enjoy!
Strawberry Whipped Cream Recipe
Ingredients
- 1/2 cup fresh strawberries hulled
- 1 cup heavy cream chilled
- 1/4 cup powdered sugar
- 1 pinch salt
- 1/2 teaspoon vanilla extract
Instructions
- Place the fresh strawberries in a blender and blend until smooth. If needed, add a splash of water to help the blending process. Strain if you want a smoother texture. You should have about 1/4 cup of purée.
- Ensure the heavy cream and mixing bowl are well chilled to help achieve a light, fluffy texture.
- Pour the chilled heavy cream into the bowl and whip with an electric mixer on medium-high speed until it starts to thicken, about 1 to 2 minutes.
- Gradually add the powdered sugar, salt, and vanilla extract while continuing to whip until soft peaks form.
- Slowly drizzle in the strawberry purée while continuing to whip. Then increase the mixer speed to high and beat until stiff peaks form. If desired, add a small amount more of powdered sugar for added sweetness or thickness.
- Use immediately or store in the refrigerator for up to 2 days. Note that the whipped cream may lose some volume over time.
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