Description
A light and fluffy Strawberry Whipped Cream recipe that combines fresh strawberry puree with sweetened, whipped heavy cream to create a delicious topping or dessert on its own. Perfect for cakes, pies, or as a fresh treat.
Ingredients
Scale
Strawberries
- 1 cup fresh strawberries, hulled and diced
- 1 tbsp sugar (optional, depending on sweetness of strawberries)
Whipped Cream
- 1 1/2 cups heavy whipping cream, cold
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Strawberries: Rinse and hull the fresh strawberries, then dice them into small pieces. If desired, sprinkle with 1 tablespoon of sugar to enhance sweetness and let them sit briefly.
- Puree the Strawberries: Place the diced strawberries in a blender or food processor and puree until smooth. For an extra smooth texture, strain the puree through a fine mesh sieve to remove the seeds, then set aside.
- Whip the Cream: Using an electric mixer or a whisk, beat the cold heavy whipping cream on medium-high speed until soft peaks begin to form. Add the powdered sugar and vanilla extract gradually while continuing to whip.
- Combine Strawberry Puree with Cream: Gently fold the strawberry puree into the whipped cream until fully incorporated. Then whip the mixture for an additional 30 seconds until stiff peaks form, ensuring the whipped cream holds its shape.
- Serve: Spoon or pipe the strawberry whipped cream immediately onto desserts, or chill briefly before serving. It pairs beautifully with cakes, pies, or fresh fruit.
Notes
- For best results, use cold heavy cream and chill your mixing bowl beforehand to help the cream whip faster and hold better.
- If strawberries are not in season, frozen strawberries can be used but should be thawed and drained well before pureeing.
- This whipped cream is best used within 24 hours but can be stored covered in the refrigerator.
- The sugar in the strawberries is optional based on your preferred sweetness level or the natural sweetness of your berries.
