Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Strawberry Whipped Cream Recipe

Strawberry Whipped Cream

Strawberry whipped cream is a luscious and delightful topping that transforms any dessert into a celebration of flavors. This easy-to-make treat combines the sweet, vibrant taste of fresh strawberries with the light, airy texture of whipped cream. Perfect for layering between cakes or simply enjoying with fruits, this versatile recipe is sure to impress at birthdays, picnics, and family gatherings. In just minutes, you can create a creamy masterpiece that adds a fruity twist to your favorite desserts—whether it’s on chocolate cake, pancakes, or fruit platters. With its customizable sweetness and fresh flavor, strawberry whipped cream is an essential addition to your culinary repertoire.

  • Total Time: 24 minute
  • Yield: Approximately 4 servings 1x

Ingredients

Scale
  • 1 cup cold heavy whipping cream
  • 1/3 cup sugar
  • 4 tablespoons pureed strawberries (from about 5 large strawberries)

Instructions

  1. In a mixing bowl, beat the cold heavy whipping cream on high speed until stiff peaks form.
  2. Gradually add sugar while continuing to mix until fully incorporated.
  3. Gently fold in the pureed strawberries until just combined to maintain the airy texture.
  4. Chill in the refrigerator until ready to serve.
  • Author: Stephanie
  • Prep Time: 10 minutes
  • Cook Time: None
  • Category: Dessert
  • Method: No cooking required
  • Cuisine: American

Nutrition

  • Serving Size: 60g
  • Calories: 145
  • Sugar: 12g
  • Sodium: 20mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 40mg

Keywords: Use ripe strawberries for the best flavor. Adjust sugar based on your sweetness preference. Serve fresh for optimal taste and texture.