Name: Strawberry Whipped Cream
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 cup heavy whipping cream (or coconut cream for dairy-free); 2 tbsp powdered sugar (or more to taste); 1/4 cup freeze-dried strawberries, crushed into powder; 1/2 tsp vanilla extract

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Light, fluffy, and naturally infused with vibrant strawberry flavor, this strawberry whipped cream is the perfect finishing touch for all kinds of treats. Whether I’m topping cakes, pancakes, hot chocolate, or simply dipping fresh fruit, this whipped cream adds a beautiful, pink, and flavorful element that’s as delicious as it is eye-catching. With just four clean ingredients and a 10-minute prep time, it’s an easy, wholesome upgrade to store-bought alternatives.

Strawberry Whipped Cream

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup heavy whipping cream (or coconut cream for dairy-free)

2 tablespoon powdered sugar (or more to taste)

¼ cup freeze-dried strawberries, crushed into powder

½ teaspoon vanilla extract

Directions

I start by placing my mixing bowl and beaters (or whisk attachment) in the freezer for about 10–15 minutes to get them nice and cold. This helps the cream whip up faster and hold its shape better.

Once everything is chilled, I pour the heavy cream into the bowl and begin whipping on medium speed until the cream begins to thicken.

I add the powdered sugar, crushed freeze-dried strawberries, and vanilla extract to the bowl.

Then, I continue whipping until stiff peaks form—being careful not to overbeat it, which can make it grainy.

I serve it immediately or store it in the fridge for up to 2 days. If it loses its shape a bit, I just give it a light re-whip before serving.

Servings and timing

This recipe makes about 6 servings and takes a total of 10 minutes from start to finish. No cooking is required, just a bit of whipping and you’re ready to go. Each serving is approximately 110 kcal, making it a lighter dessert option that still feels indulgent.

Variations

Dairy-Free Option: I like swapping in full-fat coconut cream for a vegan version that’s just as rich and fluffy.

Sweeter Touch: For extra sweetness, I sometimes increase the powdered sugar to 3 tablespoons.

Citrus Twist: A bit of finely grated lemon or orange zest adds a nice zing that pairs well with the strawberries.

Chocolate Fusion: Mixing in a tablespoon of cocoa powder turns it into a chocolate-strawberry whipped dream.

Herbal Notes: A hint of basil or mint can give this whipped cream a sophisticated, garden-fresh edge.

Storage/Reheating

I keep the whipped cream in an airtight container in the refrigerator for up to 2 days. Since it may lose a bit of volume while stored, I usually re-whip it briefly before serving to restore its fluffy texture. I don’t recommend freezing it, as the texture changes too much once thawed.

FAQs

How do I make this whipped cream completely dairy-free?

I use full-fat coconut cream in place of heavy cream. It whips beautifully when chilled and provides a rich, creamy base with a slight coconut flavor that complements strawberries well.

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries have too much moisture, which prevents the cream from whipping properly. Freeze-dried strawberries are key because they add concentrated flavor without adding liquid.

How do I know when stiff peaks have formed?

I stop whipping once the cream holds a peak that stands straight up when I lift the beaters. It should be thick, fluffy, and not slide around in the bowl.

What can I serve this with?

I love spooning it onto pancakes, waffles, cupcakes, or bowls of fresh berries. It’s also amazing as a filling for crepes or a topping for mousse and chocolate pudding.

Can I color it more pink without using artificial dye?

Yes, I sometimes add extra freeze-dried strawberry powder for a deeper pink hue. Beetroot powder also works for a natural color boost without changing the flavor much.

Conclusion

This strawberry whipped cream is my go-to when I want something quick, beautiful, and naturally sweet. It’s as versatile as it is flavorful, and I appreciate how simple it is to customize. Whether I’m making a holiday dessert or a casual weekend brunch, it adds a pop of color and fresh taste that always impresses.

Recipe:

Strawberry Whipped Cream

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Author: Cheryl
Total Time: 10 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

Light, fluffy, and naturally infused with vibrant strawberry flavor, this strawberry whipped cream is a quick and easy topping for desserts, pancakes, and fruit. Made with just four ingredients and ready in 10 minutes, it's a wholesome and customizable alternative to store-bought whipped cream.

Ingredients

1 cup heavy whipping cream (or coconut cream for dairy-free)

2 tbsp powdered sugar (or more to taste)

¼ cup freeze-dried strawberries, crushed into powder

½ tsp vanilla extract

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Instructions

Place the mixing bowl and beaters (or whisk attachment) in the freezer for 10–15 minutes to chill.
Pour the heavy cream into the chilled bowl and whip on medium speed until it begins to thicken.
Add the powdered sugar, crushed freeze-dried strawberries, and vanilla extract to the bowl.
Continue whipping until stiff peaks form, being careful not to overbeat.
Serve immediately or store in the fridge for up to 2 days. Re-whip lightly before serving if needed.