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Fresh berries elevate regular homemade whipped cream with a burst of pure berry flavor. This strawberry whipped cream is thick, fluffy, and infused with real strawberries for its bold berry flavor and pretty pink color. Serve it as a frosting for my Strawberry Snack Cake or as a perfect berry-infused topping for countless cakes, cupcakes, and more!
Whipped cream is my go-to topping for almost all cakes and desserts. It’s sweet, creamy, and incredibly easy to throw together. Sure, fancy buttercreams can be nice, but I really only make those a couple of times per year. Homemade whipped cream? A couple of times per month!
But, this homemade whipped cream takes it to the next level. The strawberries are sweetened and cooked down to concentrate their flavor and remove excess liquid.
This gives you the most concentrated punch of strawberry goodness in every bite. Sure, it’s a little more work than making plain whipped cream, but the rich strawberry taste (and naturally pink color) make it so worth it!
When the temperatures drop, try this maple-sweetened whipped cream. Such a cozy option for fall!
Ingredients
- Fresh strawberry puree – I suspect you could probably use frozen strawberries, but I haven’t tested those. I used about 15 fresh strawberries, rinsed and halved, before pureeing. The first time I made this recipe, I didn’t strain out the seeds and although the flavor was lovely, it took away from the experience. Straining makes a big difference!
- Sugar – Regular white sugar works since it will dissolve in the pan on the stove; no need to use powdered sugar. It will also help activate the natural pectin in the berries to thicken the puree.
- Heavy whipping cream – Make sure to use very cold cream. The compote needs to be completely chilled too, or the heavy cream may not whip.
- Strawberry extract – I like to make homemade strawberry extract from my dehydrated strawberries and vodka. It takes time to make, but really enhances the strawberry flavor. Feel free to use vanilla extract or even this cardamom extract for a more sophisticated flavor.
How to Make Strawberry Whipped Cream
- Rinse, destem, and slice your strawberries into chunks. Add to a food processor and blend until completely smooth.
- Place a fine mesh strainer over a bowl and strain the puree. Stir and press the mixture as needed to remove all of the seeds. Scrape the bottom of the sieve occasionally to keep it straining smoothly.
- Heat the sugar and puree in a medium saucepan over medium heat. Bring to a boil and stir often. Once it reaches a boil, reduce the heat and continue cooking until the mixture begins to thicken. It won’t look firm, like a jam, but it should coat the back of the spoon and begin to wrinkle if left at room temperature.
It can help to use the plate test. Simply freeze a plate before you get started, then pour a small amount of the mixture on the cold plate. Run your finger through the center. It should not flood back where you drew your line and if you tilt the plate, the thickened puree should stay mostly in place and have a soft edge. - Remove from the heat and place the mixture in the fridge on a hot pad until completely chilled and cold to the touch. (Or, transfer it to a heat-safe container instead of refrigerating the whole pan).
- Once the strawberry mixture is completely chilled, add it to a medium-sized mixing bowl or the bowl of your stand mixer. Add the heavy cream and extract.
- Whip the mixture with a whisk attachment or electric mixer until stiff peaks form. I usually start at medium speed, crank it up to high speed, then drop back down to low speed once you see it thickening up. Be sure to scrape the sides of the bowl occasionally.
- Serve the whipped cream as desired. For piping, you can add it to a piping bag or simply dollop it on your cake or shortcake with a spoon. Serve with extra fresh berries and enjoy!
Storing Suggestions
Store any leftover strawberry frosting in an airtight container in the fridge for 3-4 days. It may begin to deflate a bit over time.
Tips for Making the Best Strawberry Whipped Cream
- Make sure the strawberry puree is fully thickened. If it is too watery, it will thin out the whipped cream and make it too sloppy. Follow the plate test details in the instructions.
- Watch the puree. Any time you heat fresh fruit with sugar, it can bubble up and over. When it starts to boil, stir constantly to help thicken the natural pectin while preventing it from bubbling over.
- Keep everything cold. Cold puree, cold cream, and a chilled bowl make all the difference for thick, fluffy whipped cream.
- Change the berries. Feel free to make this whipped cream with other types of fresh berries. Tayberries would be great on this Tayberry Cake!
How to Serve
Strawberry whipped cream is a dreamy topping for fresh berries, pancakes, waffles, and more. I initially developed it to use a frosting on my Strawberry Snack Cake, but it can be served just like whipped cream.
Try a dollop on my Strawberry Rhubarb Scones, or as a frosting for strawberry cupcakes or angel food cake.
For a creamy fruit dip, whisk to soft peaks instead. So versatile, and absolutely lovely!
More Strawberry Recipes
- Glazed Strawberry Blondies
- Strawberry Apple Crisp
- Pink Chocolate Covered Strawberries
- Strawberry White Chocolate Muffins
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Strawberry Whipped Cream with Fresh Strawberries
Ingredients
- 1 1/2 cups heavy whipping cream
- 1/2 cup sugar
- 1 cup fresh strawberry puree, blended and strained to remove seeds
- 1 tsp strawberry extract, or vanilla extract
Instructions
- Rinse, destem, and slice your strawberries into chunks. Add to a food processor and blend until completely smooth.
- Place a fine mesh strainer over a bowl and strain the puree. Stir and press the mixture as needed to remove all of the seeds. Scrape the bottom of the sieve occasionally to keep it straining smoothly.
- Heat the sugar and puree in a medium saucepan over medium heat. Bring to a boil and stir often. Once it reaches a boil, reduce the heat and continue cooking until the mixture begins to thicken. It won't look firm, like a jam, but it should coat the back of the spoon and begin to wrinkle if left at room temperature. Having trouble? See the notes below.1/2 cup sugar, 1 cup fresh strawberry puree
- Remove from the heat and place the mixture in the fridge (on a hot pad) until completely chilled and cold to the touch.
- Once the strawberry mixture is completely chilled, add it to a medium-sized mixing bowl or the bowl of your stand mixer. Add the heavy cream and extract.1 1/2 cups heavy whipping cream, 1 tsp strawberry extract
- Whip the mixture with a whisk attachment or electric mixer until stiff peaks form. Be sure to scrape the sides of the bowl occasionally.
- Serve the whipped cream as desired. You can add it to a piping bag or simply dollop it on your cake or shortcake with a spoon. Serve with extra fresh berries and enjoy!
Notes
Plate Test
When cooking the puree, it can help to use the plate test. Simply freeze a plate before you get started, then pour a small amount of the mixture on the cold plate. Run your finger through the center. It should not flood back where you drew your line and if you tilt the plate, the thickened puree should stay mostly in place and have a soft edge. If you don’t want to refrigerate the pan, pour the cooked puree into a heat-safe container or even your mixing bowl. It’s so easy to overmix whipped cream! I usually start at medium speed, crank it up to high speed, then drop back down to low speed once I see it thickening up. Soft peaks are great for dipping fresh berries. For frosting, go to stiff peaks. The number of servings will vary. This recipe card shows 16 servings, which is how many servings you’ll get out of my strawberry cake.Nutrition
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