This 3-ingredient Strawberry Whipped Cream will be your new go-to finishing touch to any dessert recipe. Using the secret ingredient of ground freeze dried strawberries, the lightly sweetened heavy cream is whipped to soft peaks and is deliciously fruity, sweet, and sour in flavor.
Did you ever enjoy strawberries and whipped cream as a simple dessert or snack as a kid? It was one of my favorite treats after school or summer dessert. But what if you combine the flavor of fresh strawberries with delicious homemade whipped cream? You have a gourmet topping for all kinds of desserts.
This Strawberry Whipped Cream recipe is so simple to make with just 3 ingredients, no doubt, you’ll be making this regularly. It’s full of vibrant strawberry flavor thanks to freeze dried berries that we grind into a fine powder.
Making a homemade whipped cream infused with strawberry flavor is guaranteed to take a ho-hum dessert and make it outstanding. It’s perfect for topping cakes, biscuits, pancakes, ice cream—the options are endless.
If you love fruit dessert recipes, you have to try some of our other favorites like Strawberry Pound Cake, Rhubarb Galette, and Cherry Ice Cream.
Table of Contents
Why You’ll Love this Recipe
- 3-Ingredient Gourmet Treat. With a simple ingredient list you can whip up this cream to garnish desserts, pancakes, or even just as a dip to serve alongside fresh fruit.
- Sweet and Tangy Flavor. Thanks to the freeze-dried strawberries, this cream is infused with bright berry flavor that’s both sweet and a little sour too. It’s truly addicting!
- Easy to customize. There are all different types of freeze dried berries—use this recipe as a guide using blueberries and raspberries too!
Lauren’s Tip
Achieving the right consistency for homemade whipped cream can be tricky. Watch the swirls (also known as peaks) when the cream begins to hold its shape. Once the peaks are medium in size and can stand on their own, the cream is perfect.
Ingredients
You’ll be pleased to hear that this gourmet whipped cream recipe only takes three ingredients! This means you can jazz up any dessert any time.
- Heavy cream: The base to any whipped cream recipe. Do not use half-and-half.
- Sugar: Regular granulated sugar is best for flavor and texture. You can also use confectioner’s sugar (which will make a thicker, more stable whipped cream) or even a dollop of honey for sweetness too.
- Freeze dried strawberries: One of our favorite fruity ingredients. These are dehydrated strawberries that are very crisp in texture. They grind beautifully into a fine powder and can be mixed into all kinds of desserts including ice cream, custard, yogurt, fruit salads and more!
How to Make Strawberry Whipped Cream
We suggest either using a stand mixer with a whisk attachment or a hand mixer. You can whip the cream by hand with a large whisk, this will just take more time and is more laborious (but your arms will thank you)!
- Add ½ cup of cream to a chilled bowl of a stand mixer fitted with the whisk attachment.
- Whisk the mixture on low until bubbly, about 1 minute.
- Increase the speed to medium-high and slowly pour in the sugar; whip until starting to thicken.
- Keep whipping until stiff peaks form, 30 to 45 seconds. Add the strawberries and remaining ¼ cup of the cream and whip just to combine.
- Remove the whisk from the mixer and whip by hand to thicken if needed—it can get over whipped easily once the strawberries are added—so watch carefully!
Expert Tips
- Chill the bowl before whipping the cream. Be sure to pop the bowl of the stand mixer (or use a metal bowl for a hand mixer) into the fridge 30 minutes before making. This helps the cream stay cold while the air is being whipped into it.
- Use a spice grinder or coffee grinder to finely grind the strawberries. To make sure the whipped cream is smooth and infused with even amounts of strawberry flavor, be sure to finely grind the freeze dried berries into a powder before stirring into the cream.
- Make sure all ingredients are very cold before whipping. This the secret to success when making it at home. It keeps the cream stable and makes it the perfect consistency.
- Don’t over whip the cream. This will make it too thick and even lumpy. Once you see medium swirls form and keep their shape, stop mixing, it’s perfect. If you do over-mix your cream, don’t throw it. It can be saved! Add an additional ¼ cup cream, a dash more sugar and whip to combine on low speed until smooth again.
- Use fresh berries instead of freeze dried. You can use finely chopped fresh strawberries in this recipe as well, just drain off any excess liquid and gently fold them in at the end. Just note, whipped cream made with fresh berries won’t hold nearly as well as one made with freeze dried berries. Serve fresh strawberry whipped cream immediately after making.
Storage
Fresh whipped cream is best served immediately. It can be stored in the fridge well for up to four hours. If it deflates during that time, simply re-whip with a mixer again until the correct consistency.
We don’t recommend freezing whipped cream from scratch since it will change the texture and may become watery. However, it can be frozen for up to 3 months. Thaw overnight in the refrigerator and whip by hand a bit to bring it back to life.
If you want to stabilize your whipped cream to hold longer, simply add ¼ cup softened cream cheese or mascarpone cheese when whipping. The cheese will help it continue to hold it’s shape.
You can also add a teaspoon or two of cornstarch and this will also help to hold it’s shape. Alternatively, use powdered sugar in place of granulated sugar and you’ll be sweetening and stabilizing at the same time.
Variations
There are so many ways to jazz up a whipped cream recipe, it’s truly a great blank canvas to garnish any dessert or sweet breakfast. Try some of these other options:
- Use other freeze dried berries. Blueberries or raspberries would also be delicious.
- Add a spice. We love ground cinnamon, nutmeg, or cardamom.
- Make it boozy! Add a splash of bourbon, orange liqueur, or limoncello for a twist.
- Use a fun extract. We love vanilla bean paste, but lemon, mint, or peppermint extract are also wonderful to pair with different desserts.
- Add a soft, creamy cheese. We’re talking softened cream cheese or mascarpone, it’s true decadence!
What to Serve with Strawberry Whipped Cream
The options are endless, but we have several go-to recipes that are requested time and time again by family and friends and we always like to pair them with this whipped cream with strawberries.
Our viral Strawberry Pound Cake pairs perfectly as well as our Rhubarb Galette with strawberry jam. An Easy Pistachio Bread is a delicious pairing as well as a simple Lemon Olive Oil Cake.
For breakfast top this Baked French Toast or Healthy French Toast for a fruity kick. Or dollop on top of a homemade biscuit (skip the savory spices) with fresh strawberries for a classic shortcake dessert that’s guaranteed to be a winner.
Fruit Dessert
Strawberry Pound Cake
Desserts
Rhubarb Galette
Desserts
Pistachio Bread
Desserts
Lemon Olive Oil Cake
FAQs
Make sure to whip it to the right consistency and add either a hint of creamy cheese like mascarpone, a teaspoon of cornstarch, or dissolved gelatin. You can also use powdered sugar instead of granulated sugar.
Use a large chilled metal bowl as well as a large chilled whisk and beat the cream back and forth until soft peaks begin to form.
Be sure your cream is extremely cold before whipping. Once the cream is slightly whipped, add the sugar slowly which will help it thicken further. And make sure you are not using half-and-half!
More Easy Dessert Recipes
Strawberry Whipped Cream
Description
Ingredients
- ¾ cup heavy cream
- 2 teaspoons sugar
- ¼ cup freeze dried strawberries finely ground, *see note
Instructions
- Add ½ cup of cream to a chilled bowl of a stand mixer fitted with whisk attachment.
- Whisk mixture on low until bubbly, about 1 minute.
- Increase speed to medium-high and slowly pour in sugar.
- Keep whipping until mixture thickens and eventually forms stiff peaks, 30–45 seconds. Add strawberries and remaining ¼ cup of cream and whip on low just to combine.
- Remove whisk from mixer and whisk by hand to thicken as needed. * With the strawberries added, the whipped cream will thicken very quickly, so don't over mix. To loosen the mixture, add splashed of cream as needed.
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Equipment
Notes
- Fresh whipped cream is best served immediately. It can be stored in the fridge well for up to 4 hours. If it deflates during that time, simply re-whip with a mixer again until the correct consistency is reached.
- We don’t recommend freezing whipped cream from scratch since it will change the texture and may become watery. However, it can be frozen for up to 3 months. Thaw overnight in the refrigerator and whip by hand a bit to bring it back to life.
- If you want to stabilize your whipped cream to hold longer, simply add ¼ cup softened cream cheese or mascarpone cheese when whipping. The cheese will help to hold it’s shape longer.
- You can also add a teaspoon or two of cornstarch and this will also help the whipped cream hold its shape. Alternatively, use powdered sugar in place of granulated sugar and you’ll be sweetening and stabilizing at the same time.
- Chill the bowl before whipping the cream. Be sure to pop the bowl of the stand mixer (or use a metal bowl for a hand mixer) into the fridge 30 minutes before whipping the cream. This helps the cream stay cold while the air is being whipped into it.
- Use a spice grinder or coffee grinder to finely grind the strawberries. To make sure the whipped cream is smooth and infused with even amounts of strawberry flavor, be sure to finely grind the freeze dried berries into a powder before stirring into the cream.
- Make sure all ingredients are very cold before whipping. The is the secret to success when making homemade whipped cream. It keeps the cream stable and makes it the perfect consistency.
- Don’t over whip your cream. This will make the cream too thick and even lumpy. Once you see medium swirls form within the cream and keep their shape, stop mixing, it’s perfect. If you do over-mix your cream, don’t throw it. It can be saved! Add an additional ¼ cup cream, a dash more sugar and whip to combine on low speed until smooth again.
- Use fresh berries instead of freeze dried. You can use finely chopped fresh strawberries in this recipe as well, just drain off any excess liquid and gently fold them in at the end. Just note, whipped cream made with fresh berries won’t hold nearly as well as one made with freeze dried berries. Serve fresh strawberry whipped cream immediately after making.
