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This Strawberry Whipped Cream recipe can made with either fresh strawberries or freeze dried strawberries! Both versions have amazing strawberry flavor and make a fluffy strawberry whipped cream you can pipe onto cakes, cupcakes, cheesecakes and even pancakes!
Looking for more whipped cream recipes? Try these recipes for classic Homemade Whipped Cream, Baileys Chocolate Whipped Cream and Mascarpone Whipped Cream!
Table of Contents
Homemade Strawberry Whipped Cream
Strawberry whipped cream is so versatile and one of the most delicious flavors. It makes a great alternative to vanilla buttercream or cream cheese frosting and is even more fun than your average whipped cream.
How to Make Strawberry Whipped Cream
To make strawberry whipped cream, we’re going to combine cold heavy whipping cream with powdered sugar and strawberry flavoring of some sort. You want to try to use heavy whipping cream, if you can, instead of regular whipping cream or heavy cream. The heavy whipping cream has a higher fat content, so it’ll whip better and stay more stable for longer.
For the powdered sugar, you also want to be sure to use the amount specified in the recipe. I tend to use about a 2:1 ratio of cream/liquid to powdered sugar. It helps add stability to the whipped cream and make it so that it spreads and pipes beautifully.
How to Make Homemade Strawberry Whipped Cream with Fresh Strawberries
To add strawberry flavor to the whipped cream, there are two options. The first is using fresh, real strawberries. If you’re a baking and fruit purist, this is the way to go.
Add your strawberries to a food processor to puree them, then strain the puree to remove the seeds. The puree is then cooked over medium heat until it thickens and reduces a good bit. This not only enhances and strengthens the strawberry flavor, it also thickens the puree.
The fresh strawberry whipped cream is nice uniform pink color with a lovely strawberry flavor. I used it on this Red Wine Poke Cake and is was delightful!
How to Make Homemade Strawberry Whipped Cream with Freeze Dried Strawberries
If you want to make whipped cream with freeze dried strawberries, the process is a little quicker. The only trick is to be able to find freeze dried strawberries. I often find them at my grocery store, but Target also usually has them. And of course there’s always Amazon.
Add the freeze dried strawberries to a food processor and grind them into a powder. I use about one cup of freeze dried berries and end up with about a quarter cup of powder.
The powder is added to the heavy whipping cream and powdered sugar and all whipped on high speed until you get a nice, fluffy strawberry whipped cream! Unlike the fresh strawberry whipped cream, this version shows little specks of strawberries throughout.
The flavor is VERY similar to the whipped cream made with fresh strawberries, but the look is a little different. This one is also a bit more stiff than the fresh one, simply because you are adding a powder, rather than a thickened liquid.
How to Stabilize Your Homemade Strawberry Whipped Cream
Depending on the method of preparation and the look you prefer, you can choose the stabilized strawberry whipped cream you prefer. Both have very similar flavors, with slightly different looks. The fresh strawberries take a little longer to prepare, but otherwise all is fairly similar and simple to put together.
Keep in mind though that the fresh strawberry whipped cream will only be as good as the fresh berries you have, so if they aren’t really in season you might consider the freeze dried ones. For a darker shade of pink, you could even add a little extra red gel icing color (which is thick and won’t thin out the whipped cream).
This strawberry whipped cream is the fluffy, stable whipped cream you’ve been looking for! I hope you enjoy it!
You might also like these whipped cream recipes:
Stabilized Mascarpone Whipped Cream
Baileys Chocolate Whipped Cream
Stabilized Strawberry Whipped Cream (2 Ways)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: about 4 cups
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
This Strawberry Whipped Cream recipe can made with either fresh strawberries or freeze dried strawberries! Both versions have amazing strawberry flavor and make a fluffy strawberry whipped cream you can pipe onto cakes, cupcakes, cheesecakes and even pancakes!
Ingredients
- 1 1/2 cups (190g) chopped strawberries OR 1 cup freeze dried strawberries (1/4 cup powder)
- 1 3/4 cups (420ml) heavy whipping cream, cold
- 1 cup (115g) powdered sugar
- Red gel icing color, optional
Instructions
1. Add the chopped strawberries to a food processor or blender and puree until smooth, then strain through a fine mesh sieve to discard the seeds.
2. Add the puree to a medium sized saucepan and cook over medium heat. Allow the puree to come to a boil and continue to boil, stirring consistently to keep it from burning, until it has thickened and reduce to 1/4 cup, about 15 minutes. To measure, pour the puree into a measuring cup. If it’s more than 1/4 cup, add it back to the pan and continue to cook it.
3. When the puree has thickened and reduced, pour into a small bowl and refrigerate until completely cooled. This strawberry mixture can be made ahead, if you like.
4. When cooled, add the strawberry mixture, heavy whipping cream and powdered sugar to a large mixer bowl and whip on high speed until stiff peaks form. Be sure to use the full amount of powdered sugar, which helps stabilize the whipped cream.
To make with freeze dried strawberries:
1. Add the freeze dried strawberries to a food processor and grind into a powder.
2. Add the strawberry powder, heavy whipping cream and powdered sugar to a large mixer bowl and whip on high speed until stiff peaks form. Be sure to use the full amount of powdered sugar, which helps stabilize the whipped cream.
Add the whipped cream to your favorite cakes, cupcakes, cheesecakes or even pancakes!
Nutrition
- Serving Size: 1
- Calories: 234
- Sugar: 15.1 g
- Sodium: 14.6 mg
- Fat: 18.9 g
- Carbohydrates: 16 g
- Protein: 1.7 g
- Cholesterol: 58.8 mg
Categories
Enjoy!
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I am doubling this recipe so is it logical to think that the reduction should be a half a cup versus the quarter cup?
Thanks so much
Yes, correct.
Is there any way to cut back the sweetness? Thanks!
Not really. There’s already very little sugar in it.
I think I overmixed it. I used the fresh strawberries method. Is there a way to fix it? I don’t want it to go to waste. Thanks!
I’m not sure that there is. I’m sorry!
Oh. Well, thanks anyway!
Hi! Can you add mascarpone cheese to this recipe to make it more stable/easier to pipe? I love your stabilized whipped cream frosting recipes with mascarpone cheese!! Turns out great every single time 💕
Sure, that’d be fine. Glad you enjoy them!
Will this hold up with ganache over the top?
I think it’d be ok if you refrigerate it first.
I’ve never bought freeze dried fruit before and I’m a little confused… you said to use about a cup of dried strawberries, puréed down to about 1/4 cup, right? A cup is 8oz and most bags of dried strawberries I’m seeing are 1oz bags. Does this mean I would need EIGHT bags for this recipe?
8 oz is a cup when referring to liquid, not solids. One cup of freeze dried strawberries weighs very little. A 1 oz bag is actually more than 1 cup, so you only need one bag.
Thanks for the clarification!
One more question… did you use red gel food coloring to achieve the color in your photos or did it just turn out that way naturally?
It turned out that way naturally.
Hi Lindsay! I made this whipped cream this morning and the flavor was sooooo good but I couldn’t get the stiff peak. I followed your instructions exactly but it wouldn’t stiffen. I used Lucerne Heavy Whipping Cream, made freeze dried strawberry into powder and used the exact amount of powdered sugar as on your recipe. Help please!
I’m really not sure. Based on the ingredients you list, it should’ve whipped fine. Was the cream cold and right out of the fridge?
Hi! I’m looking at different strawberry filling/icing options to go with a layered champagne wedding cake and cupcakes. Just wondering how stable this is without the use of gelatine? Also, how far in advance could it be assembled?
I would say that it’s pretty stable for whipped cream but does need to stay cool/cold. I’m not sure it’s ideal for an event where it’d sit out for hours. Maybe try out my strawberry buttercream. https://www.lifeloveandsugar.com/homemade-strawberry-frosting-two-ways/
This was so simple to make, and beat all the other recipes I’ve tried using boiled down fruit. As you said, the powder made the cream stiffer, always a good thing and the flavour was so lovely and intense. I made a raspberry version of this and found I had to add another tbsp of sugar – maybe raspberry being more tart. I used it to frost a chocolate chiffon cake. It was glorious. Thank you so much for this easy but delicious recipe.
I love this recipe….So light and yummy!! I’m going to try using this on a frozen ice cream cupcake.
A few questions:
How far in advance can I make this? How should I store it?
Can this be frozen for later use? Can it be pipped on cupcakes right from the freezer or need to be defrosted. If defrosted, do so in refrigerator??
Thank you in advance for your reply.
I’m so glad you enjoyed it! Whipped cream really does best if you add it to a cake or cupcakes right away. Often after it has been stored and you try to stir it, it deflates.
OMG, I LOVE IT!! How come I’ve never heard of DIY strawberry whipped cream in my life?! They looks amazing. Have to try this soon.
Made this with fresh strawberries for cream puffs and did not stabilize or thicken. The most it got was to a glaze consistency no matter how much powdered sugar I added. Disappointed if you’re going to try this out maybe go with freeze dried.
I have made this twice now and it’s a big hit. I used it to fill a chocolate roulade and it was amazing. Do you think this method would work with other fruits? I wanted to try this with banana.
Glad you enjoyed it! Are you wanting to use purée or freeze dried fruit. Freeze dried should be fine. Not so sure about cooked banana.
Hi! I’m planning on making this for my daughter’s birthday in 2 weeks. Could you tell me how much strawberry powder in grams? I’m a bit confused with the 1/4 cup as i googled it and got mixed answers. Thanks a lot and thank you for sharing the recipe.
I don’t know what it is in grams. I would go with measuring 1 cup of freeze dried strawberries in a measuring cup and then put that in a food processor to get your powder. If you end up feeling like your whipped cream could use more strawberry flavor, just make a little more powder.
This turned out amazing. Will be keeping this for future recipes for sure. Thank you for sharing
I’m so glad you enjoyed it!
Question on this, when I searched Amazon for the freeze dried strawberries on the link you give, it’s unavailable. So I searched all options & they show a jar of strawberry powder. With blending the dried ones to a powder, could I just buy the jar of powder?
It sounds like that should be fine.
Trader Joe’s sells freeze dried strawberries 🙂
Dollar Tree sells freeze dried strawberries
This was so delicious! I did the powdered freeze dried strawberries, but I also sifted them to get the seeds and bigger flakes out for a slightly more uniform color. Used it for cupcakes to take to my kid’s school for her birthday. Her classmates went gaga over it! They were asking if it was ice cream on top (no, they weren’t frozen or anything), and one kid was saying “I thought I didn’t like strawberries, but I do!”. Such giant success, thank you! I’m saving this forever!
I’m so glad it was such a hit!