This Easy Strawberry Whipped Cream Frosting is light, airy, and just sweet enough. Use a pastry bag to create stunning rosettes or other motifs for cupcakes and cakes.
Nothing against store-bought whipped cream - but if you have never made it from scratch, give it a try. You won't believe how easy it is, and the taste combinations are limitless!
This is the most delicious strawberry whipped cream I've made, thanks to a cooked-down fresh strawberry puree. The reduced puree contributes an incredible strawberry flavor and a lovely natural pink color.
Whenever you're in the mood for something lighter, try this strawberry whipped cream frosting instead of the conventional cream cheese icing.
Jump to:
- Why You'll Love This Recipe
- Main Ingredients
- How to Make Homemade Strawberry Whipped Cream with Fresh Strawberries
- Variations And Substitutions
- How to Store Strawberry Whipped Cream
- How To Use Strawberry Whipped Cream
- Frequently Asked Questions
- More Delicious and Easy Recipes
- Recipe
- Easy Strawberry Whipped Cream Frosting (20-Minutes!)
- 💬 Comments
Why You'll Love This Recipe
This simple strawberry frosting truly brings out the flavor of the fruit, which is why I adore it.
- Simple as pie: Just four everyday ingredients are all you need to whip up a batch of strawberry whipped cream.
- Bright and tasty: The reduced strawberry puree gives this whipped cream a lovely natural pink color (no food coloring needed) and a fruity flavor that immediately makes any dessert look and taste better.
- Upgrades sweets: This fluffy, luscious, and irresistibly sweet topping will take your favorite desserts to the next level by giving them a new spin.
- Versatile topping: Strawberry whipped cream is a dreamy topping for fresh berries, pancakes, waffles, and more.
Main Ingredients
You'll need four basic components, most of which you probably already have. The ingredients for this simple strawberry frosting are as follows:
- Strawberries: I used fresh, ripe strawberries; they give the whipped cream its true berry flavor. This is the way to go if you're a purist when baking with fruit. The fresh strawberry whipped cream has a delicious strawberry flavor and a great, consistent pink tint.
- Heavy Cream (Heavy Whipping Cream): Cool whipping cream will yield the greatest results. The whip will be easier and faster the colder it is. Use heavy whipping cream (at least 36% fat) rather than standard whipping cream. Because it contains more fat, the heavy whipping cream will whip more effectively and maintain its stability over time.
- Powdered sugar: Another name for it is icing sugar. Although the one without cornstarch will also work, I use the soft icing sugar that has it. Use a sieve to remove any lumps, whichever type you choose. The cornstarch in icing sugar thickens and stabilizes the cream, which makes it easier to spread and pipe, and it is necessary for my frosting recipes. Granulated sugar will not work as a replacement, so don't attempt it.
- Vanilla extract: For my frostings, I use pure vanilla extract, but if you want a speckled effect, you may also use vanilla bean paste.
How to Make Homemade Strawberry Whipped Cream with Fresh Strawberries
- Slice your strawberries in half after cleaning them and removing the tops. Next, put the strawberries in a food processor bowl and pulse until they are perfectly smooth. No lumps!
- Strain the puree. Place a fine mesh strainer over a bowl and strain the puree, stirring and pressing the mixture as needed to remove all of the seeds, and scrape the bottom of the sieve occasionally to keep it straining smoothly.
- In a medium saucepan, add the puree and bring to a boil over medium heat, then reduce to a simmer, stirring constantly to prevent burning, until the puree has thickened and reduced to ¼ cup, about 15 minutes. Pour the purée into a measuring cup to measure. Put it back in the pan and keep cooking if it's more than ¼ cup.
- Pour the thickened and reduced puree into a small bowl and let it cool completely to room temperature. You may prepare this strawberry combination in advance if you'd like.
- Chill your bowl. Place a large bowl in the freezer for 10-15 minutes before whipping, as cold ingredients and tools make for a better texture and a whipped cream that holds its shape better.
- Beat the heavy cream on high speed with a hand mixer or the whisk attachment of your stand mixer until firm peaks form.
- Using a spatula, scrape down the bowl and add all of the powdered sugar that has been sifted. Beat slowly at first. Once no dry sugar is visible, increase the speed to medium-high and beat just until the sugar is fully incorporated and the cream holds firm peaks again, about 30 seconds to a minute.
- Beat in the vanilla extract until incorporated.
- Pour in the reduced strawberry purée (cooled to room temperature!). Keep mixing on low speed for another one to two minutes, scraping down the bowl and whisk as necessary, until everything is smooth and completely combined. Make sure all the ingredients are well incorporated, but don't overmix.
- Use immediately on cupcakes or between layers of cakes, or freeze for up to three months (see the FAQ below for the method).
Variations And Substitutions
Strawberry whipped cream is one of the most delicious and adaptable tastes. It's a fantastic substitute for cream cheese frosting or vanilla buttercream.
- Try mascarpone cheese. Replace half of the heavy cream with mascarpone to create a richer, more stable frosting. This gives it a creamy, cheesecake-like texture and a little tartness.
- Make use of coconut cream. Use chilled coconut cream instead of heavy cream for a dairy-free alternative. It whips up light and fluffy and adds a subtle tropical twist.
- Put in some white chocolate. For a smoother, somewhat sweeter frosting with a touch of white chocolate taste, melt a few ounces of white chocolate into the heavy cream, then chill the mixture completely before whipping.
- Switch up the berries. While this recipe is for strawberry whipped cream, you can just as easily use raspberries, blueberries, blackberries or any other berries your heart desires.
How to Store Strawberry Whipped Cream
Any remaining strawberry frosting can be kept in the refrigerator for three to four days in an airtight container, though it will slowly lose some of its volume. For longer storage, freeze it for up to three months (see the FAQ below).
How To Use Strawberry Whipped Cream
Strawberry whipped cream is a tasty and flexible topping that lends a strawberry flavor to desserts and drinks. Here's how to use it:
- As a cake icing. Use it on top of strawberry shortcake, angel food cake, pound cake, cheesecake, or even a traditional white cake, but I especially like it on a vanilla sponge cake.
- For use as a pastry filling. It's ideal for sandwiching between cake layers, between two delicate macaron shells for a fruity twist, or stuffing into éclairs or cream puffs.
- As a topping for waffles and pancakes. I enjoy spreading it over warm, fluffy pancakes or sandwiching it between waffle layers with fresh berries for a dreamy breakfast treat.
- As a fresh fruit dip. It's a simple but decadent snack with strawberries, bananas, peaches, or even apple slices.
- As a topping for coffee and hot chocolate. I love to add a strawberry-flavored touch to my hot chocolate or creamy latte by swirling it on top.
- On sundaes and ice cream. It tastes great layered in a banana split or spooned onto vanilla or chocolate ice cream with a drizzle of chocolate sauce.
- With scones and biscuits. Spread it on warm biscuits or serve it with a buttery scone and a little jam for an afternoon tea treat.
Frequently Asked Questions
You can freeze your whipped cream for up to three months to extend its shelf life. Pipe or spoon the whipped cream into portions onto a cookie sheet, freeze until solid, and then move them to a freezer-safe bag.
The whipped cream should keep for about two hours at room temperature. However, it will take much less time for it to begin melting or flattening if the temperature is higher than that.
This frosting is at its best right after whipping, so I like to pipe it straight away. That said, it holds up in the refrigerator for three to four days in an airtight container - just give it a quick whisk before using. Frosted desserts should be kept in the refrigerator.
Because of its increased fat content, which makes whisking easier and faster while producing a more stable texture, heavy cream is most frequently used by bakeries and chefs.
Not as long as it stays chilled. This frosting holds its shape well on cakes and cupcakes; just refrigerate the finished dessert and avoid leaving it in a warm room.
Yes, most people sweeten whipped cream, and I do the same with my recipe for strawberry whipped cream. Whipping cream can be sweetened by whisking in sugar or powdered sugar, depending on your preference.
You can add another tablespoon or so of cream to help smooth it out if it is just beginning to overbeat; if it has gone too far, you will end up with strawberry butter and will have to start over.
Yes! You can use a variety of fruits, such as melons, peaches, oranges, mangoes, cherries, and kiwis, but be sure to account for some minor variations in texture because certain fruits contain more water than others.
If you tried this Easy Strawberry Whipped Cream Frosting or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
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Recipe
Easy Strawberry Whipped Cream Frosting (20-Minutes!)
INGREDIENTS
- 2 cups fresh strawberries cleaned and halved
- 1 ¾ cups heavy whipping cream cold
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
INSTRUCTIONS
- Slice your strawberries in half after cleaning them and removing the tops. Next, put the strawberries in a food processor bowl and pulse until they are perfectly smooth. No lumps!
- In a medium saucepan, add the puree and bring to a boil over medium heat, then reduce to a simmer, stirring constantly to prevent burning, until the puree has thickened and reduced to ¼ cup, about 15 minutes. Pour the purée into a measuring cup to measure. Put it back in the pan and keep cooking if it's more than ¼ cup.
- Pour the thickened and reduced puree into a small bowl and let it cool completely to room temperature. You may prepare this strawberry combination in advance if you'd like.
- Beat the heavy cream on high speed with a hand mixer or the whisk attachment of your stand mixer until firm peaks form.
- Using a spatula, scrape down the bowl and add all of the powdered sugar that has been sifted. Beat slowly at first. Once no dry sugar is visible, increase the speed to medium-high and beat just until the sugar is fully incorporated and the cream holds firm peaks again, about 30 seconds to a minute.
- Beat in the vanilla extract until incorporated.
- Pour in the reduced strawberry purée (cooled to room temperature!). Mix at a low speed for another one to two minutes, scraping down the bowl and whisk as necessary until everything is smooth and completely combined.
- Make sure all the ingredients are well incorporated, but don't overmix.
- Use immediately on cupcakes or between layers of cakes, or freeze for up to three months.
NOTES
- Frozen Berries: Before puréeing in a food processor, defrost and thoroughly dry any frozen berries you may be using. To get a jam-like consistency, you might need to simmer the purée for a little longer than 10 to 15 minutes due to the additional liquid content that the ice imparts.
- The heavy cream may not whisk as effectively if it is not extremely cold.
- Replace the strawberries with other berries or fruit.
Bella Gray says
I can't get over how easy this recipe seems! Fresh strawberries paired with whipped cream is such a classic combination. I’m picturing it on top of a slice of chocolate cake—delicious! Can't wait to whip some up.
Julia Campbell says
This strawberry whipped cream frosting sounds absolutely delightful! I love how simple it is to make and the fact that it uses fresh strawberries really elevates the flavor. It's definitely a must-try for my next dessert adventure.
Nina Foster says
'Homemade is superior'—amen to that! There’s just something about fresh ingredients that makes everything taste better. I’m definitely going to experiment with different berries as well; raspberry whipped cream sounds divine!
Cecilia Brooks says
'How long will this last?'—this question always comes up in my kitchen! It's comforting knowing that this frosting stays good in the fridge for several days. It means more delicious treats throughout the week without any extra work!
Lucy Lopez says
'Real strawberry flavor' really caught my attention here. It makes such a difference when you use fresh fruit instead of artificial flavors. I might even make some extra puree just to drizzle over the finished product!
Jordan Howard says
'Stabilized cream for whipping' is music to my ears! It’s great knowing this frosting can hold its shape over time. This will be perfect for my upcoming birthday party cupcakes, and I can already hear my guests raving about it.
Holly Sanders says
This looks like the perfect topping for summer desserts! I can already imagine it on a strawberry shortcake or even as a dip for fruit platters. The homemade touch really makes all the difference, and it's so much better than store-bought.
Mary Wells says
'Perfect topping for Jell-o'—what an excellent idea! This strawberry whipped cream could add such a fun twist to family gatherings. I'll have to try serving it at our next barbecue; everyone loves something sweet and light during summer.
Amanda Bennett says
I love that you shared this recipe—it’s perfect for summer gatherings! The vibrant color of the strawberry whipped cream will definitely make any dessert pop. I think I'll try it with angel food cake next; what a treat!
Celeste Hayes says
Wow, I'm impressed by how versatile this frosting is! From cakes to fruit dips, it sounds like a fantastic addition to any dessert table. Plus, making it from scratch always feels more rewarding and tastes so much fresher.
Quinn Morgan says
I’m totally with you on homemade whipped cream being the best! It’s such a game changer for desserts. Plus, who doesn't love a little fruity twist like strawberry? Yum!
Kaitlyn Butler says
Wow, this strawberry whipped cream sounds absolutely divine! I love that it’s made with fresh strawberries; nothing beats that real fruit flavor. Can’t wait to try it on my next cake!
Mariah Hughes says
This recipe looks so refreshing! I can already picture it on a slice of vanilla cake or even just on some fresh fruit. Perfect for summer gatherings!
Courtney Ford says
'Fresh is best'—you’re so right! I think using fresh strawberries will really elevate the flavor. Plus, who doesn’t want something homemade instead of store-bought?
Lisa Evans says
'Stabilized' is music to my ears when it comes to whipped cream! Knowing it won’t deflate after an hour means more time enjoying dessert and less time worrying about presentation.
Paige Ward says
I adore making my own whipped cream, but strawberry-flavored? Count me in! This is going to be a hit at my family BBQ next weekend. Can’t wait to share!
Christina Jenkins says
Strawberry whipped cream? Yes, please! I'm thinking about layering it in between cakes or even using it as a fruit dip. The options are endless and delicious!
Joy Carter says
I’m all about that homemade whipped cream life! Store-bought just doesn’t cut it for me anymore. Plus, using real strawberries for flavor? Yes, please! I can already imagine the taste on top of my favorite dessert.
Lillian Torres says
This frosting sounds like the perfect topping for all my favorite desserts! I love that it’s not just easy but also super versatile. I'll be trying it out in parfaits and on pies!
Linda Rose says
'Real strawberry flavor'—yes, please! I'm all about using natural ingredients in my baking. This whipped cream would make any dessert feel special; I'm excited to try it out soon!
Megan Lee says
This looks so good! I can already imagine how fluffy and light this will be on top of my favorite desserts. Can’t wait to whip some up and enjoy the fruity goodness!
Erika Parker says
Yum! I love that it’s easy and homemade. I usually struggle with store-bought options, so having a recipe like this is perfect for me. Plus, who can resist the combination of strawberries and whipped cream?
Harper Evans says
Okay, but have you tried this on pancakes? I bet it would be heavenly! The combination of flavors sounds delightful, and I love that you can prep it in advance too.
Daisy Hamilton says
'As a topping for Jell-o'—that takes me back to childhood gatherings! This whipped cream has so many versatile uses; I love recipes that can do double duty like that.
Lauren Bennett says
'Light and airy' are exactly what I'm looking for in whipped cream! It’s great to know this frosting can hold up well for days. Perfect for gatherings where we want everything looking fresh and delicious!
Cassandra Butler says
This sounds amazing! I love how you mentioned the powdered sugar helps stabilize it too. That's such a smart tip—no one likes their frosting melting all over the place!
Rose Miller says
'Real strawberry flavor'—that’s music to my ears! Store-bought versions just don’t cut it anymore once you go homemade. Thanks for sharing this gem of a recipe!
Ariana Cox says
'Ideal for filling between cake layers'—that just sold me on trying this recipe ASAP! It sounds like such a fun twist on traditional frosting and perfect for summer celebrations!
Clara Grant says
This strawberry whipped cream sounds like the perfect addition to my summer desserts! I love how easy it is to make and the fact that it's made with fresh strawberries makes it even better. Can't wait to try it on a cake!
Felicity Parker says
This sounds amazing, especially with strawberry shortcake! The thought of layering this whipped cream between cake layers is making my mouth water. Fresh and fluffy—count me in!
Charlotte Miller says
I can’t believe how simple this looks! Fresh strawberries really do take whipped cream to the next level. I’m thinking of making parfaits for brunch; they would look so pretty!
Cora James says
I appreciate how easy you’ve made this sound! The fact that it holds up so well is a big plus for me—no one wants a melted mess at their party. I’m definitely giving this a go soon!
Beverly Powell says
'Simply put, homemade is superior.' Couldn't agree more! There's something special about creating your own treats in the kitchen—definitely going to give this a go soon.
Ava Perry says
This is perfect for summer gatherings! I can already picture it on top of a fluffy angel food cake or even just as a dip for fresh fruit. I’m excited to experiment with different berries too!
Marilyn Edwards says
OMG, this strawberry whipped cream sounds like a dream! I can't wait to try it on my next cake. Fresh strawberries are definitely the way to go for that extra burst of flavor!
Josephine Bailey says
OMG, this whipped cream looks heavenly! I love how you highlighted using ripe strawberries; that really makes all the difference. Can't wait to whip some up for my next dessert night!
Iris Young says
Wow, this recipe is so straightforward! I appreciate that you mentioned stabilizing it with powdered sugar; that’s always a game-changer for keeping things fluffy. I'll definitely give this a go for my next family gathering!
Marsha says
I made this frosting and it was to runny!! I would suggest using only 1 cup of heavy whipping cream, I even added a package of vanilla pudding and more powder sugar to thicken it up and it still didn’t have a thick consistency
Debbie M says
I had so much fun making this and it’s perfect. Strawberry filled white cake withthis frosting and so delicious!