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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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Can I make this a day ahead?
So this whipped cream is stable and won’t wilt. That said, it must be applied to what you want to use it on right away for that to be the case. If you make it and then leave it a bowl or container, then stir it back up the next day, it will deflate. That’s just kind of the nature of whipped cream. But if you apply it to a cake, for example, and put the cake in the fridge, it will stay put and look exactly as it should the next day. I hope that helps!
Hey Lindsey! Your recipes have made me famous in my family! I was wondering if this strawberry whipped cream would be good on your Margarita cake. I love whipped cream frosting and strawberry margaritas.
Awesome! 🙂 So glad to hear that! I think the whipped cream would be fine on the cake. I personally like a buttercream, but if you like the lightness of a whipped cream on cake, then it’d be great! You could also try strawberry buttercream.
This turned out amazingly well! I work in a restaurant and I made it for my staff. It stayed cohesive for four hours in the breakroom. (I switched out to fresh ones for the second shift, but the first batch was still beautiful.) The taste and texture were amazing! I made a double batch for my first go-round, I was taking a risk, but it paid off in spades! Wonderful recipe and a wonderful product.
Did a test run to make sure it is good (used freeze dried strawberries) planning on using for my granddaughter’s birthday cake. Can this be frozen to use later?
If you frost something with it and then freeze it, it’ll be fine. If you make it, freeze it and want to frost the cake later, then no. When you stir it back up after defrosting it, it will deflate.
It’s midnight. I was hungry and rooting through the fridge and I saw that I had some heavy cream and frozen strawberries. A quick internet search led me to this recipe and suddenly,there I was making a whole cake at midnight to eat this with. I thawed the strawberries in the microwave and drained the liquid and it worked out quite nicely. This was very delicious on the cake I made
LOL! Glad you enjoyed it!
Used fresh strawberries, so Delicious!!
So glad you enjoyed it!
Made this whipped frosting with fresh strawberries and it tastes like strawberry ice cream! I ate half the bowl and the rest on my cake ! Simply amazing and delicious
So glad you enjoyed it!
I want to make this soon. If I use the fresh strawberries, how long will this be good for? I keep my strawberry cake in the fridge if that helps! Will it last as long as the cake? (3-4 days?) Thank you so much.
Yes, it should last as long as the cake if you’re using fresh strawberries.
Thank you! 😊
This was a huge hit! I used frozen strawberries and slowly cooked them down under med-low heat, strained them and once cool I added them to the whipped cream. I served it with angel food cake and fresh berries. This would be wonderful and stable enough to pipe onto a cupcake. I’ve booked marked this one to my favourites!
So glad you enjoyed them!
Hi Lindsay,
Just a question. In your lovely photos, some of the whipped cream has strawberry specs and some do not.
Which method has the specs, the freeze-dried or the puree?
I am hoping that it is the puree as where I live in Canada, freeze-dried fruits are either impossible to find or are extremely expensive!
The specks are likely from the freeze dried strawberries. Sorry!
Hello! I’m hoping to make piggy pancakes similar to those in Sandra Boynton’s “Happy Birthday, Little Pookie.” How many ounces of dried strawberries do I need to equal a cup?
I can’t remember just how many cups are in the 1 oz bag, but I think you’d be able to get one cup from one bag. You could get two bags just to be safe.
Would you recommend this for your homemade strawberry cake recipe ?
I personally prefer the buttercream, but if you’d like whipped cream, then sure!
I’m making cupcakes to take to a party tomorrow. If I bake the cupcakes today, would it be okay to pipe the frosting on today (and keep refrigerated) or better to get up early tomorrow and do them right before the event?
Thanks!
You could pipe it on today. It should keep well.
Do you happen to know how many cupcakes this recipe would frost?
I’m not sure. I’m sorry.
Super easy recipe. Only chsnge is I cut the sugar way back. I sweeten to taste.
Great way to get rid of some strawberries that are a bit over ripe. Thank you!
Is there a recipe to omit sugared powder and use granulated sugar instead? And to use gelatin to stabilize it? TIA