Description
This Strawberry Whipped Cream recipe is a light and fluffy dessert topping made by folding fresh strawberry puree into sweetened whipped cream. Perfect for enhancing cakes, pancakes, or enjoying on its own.
Ingredients
Scale
Strawberry Puree
- 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: Hull and dice the fresh strawberries. If desired, add 1 tablespoon of sugar to enhance sweetness depending on the natural sweetness of the strawberries.
- Make the strawberry puree: Puree the strawberries using a blender or food processor until smooth. For a finer texture, strain the puree through a fine mesh sieve to remove seeds (optional).
- Chill ingredients: Ensure the heavy whipping cream is cold before whipping. Chill your mixing bowl and beaters for better whipping results if desired.
- Whip the cream: Using an electric mixer or a whisk, beat the heavy cream on medium-high speed until soft peaks form. This means the cream should hold gentle peaks when the beaters are lifted.
- Combine the puree and whipped cream: Gently fold the strawberry puree into the whipped cream until fully incorporated. Be careful not to deflate the whipped cream to keep it light and airy.
- Finish whipping: Whip the combined mixture for another 30 seconds until stiff peaks form, indicating the cream holds firm shapes. Your strawberry whipped cream is now ready to serve or chill until needed.
Notes
- Adjust sugar in the strawberry puree based on the natural sweetness of your strawberries to avoid overly sweet cream.
- For a seedless texture, straining the puree is recommended but optional.
- Keep the cream and equipment cold for best whipping results.
- Use immediately or store in the refrigerator for up to 24 hours.
- This whipped cream pairs well with cakes, pies, pancakes, or fresh fruit.