Strawberry Whipped Cream with Fresh Strawberries
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. I usually serve it as a frosting for my Strawberry Snack Cake, but it's the perfect berry-infused topping for countless cakes, cupcakes, and more!
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
Calories: 105kcal | Carbohydrates: 8g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 6mg | Potassium: 44mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 330IU | Vitamin C: 9mg | Calcium: 17mg | Iron: 0.1mg
Servings: 16 servings
Calories: 105kcal