How to Make Homemade Strawberry Whipped Cream
This light and fluffy topping is perfect for strawberry season and pairs beautifully with everything from angel food cake, to fresh berries, to homemade sourdough crepes.
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Servings: 0
Ingredients
- 1 ¼ cups heavy whipping cream cold
- ⅔ cup powdered sugar to taste
- ½ teaspoon pure vanilla extract optional
- ⅛ teaspoon salt
- 1 cup fresh strawberries hulled
Instructions
- Blend the fresh strawberries into a smooth purée using a blender or food processor. Strain the strawberry puree into a small saucepan.
- Simmer over medium-low heat, stirring frequently.
- Cook for 5–10 minutes, or until the purée thickens slightly and reduces by about half. You should end up with 2–3 tablespoons of concentrated purée. Place the puree in the fridge and allow it to cool completely before adding to the whipped cream.
- For best results, chill your mixing bowl and beaters for 10–15 minutes.
- In the chilled bowl, using a stand mixer or an electric mixer set to medium speed, beat the heavy cream, powdered sugar, salt, and vanilla extract until soft peaks form.
- Gently fold the cooled strawberry mixture into the whipped cream. Whip a few more seconds if needed to restore volume, but avoid overbeating.
- Serve immediately, or refrigerate for up to 24 hours. This version holds its shape well and is perfect for piping or layering in desserts.