Whip up pillowy soft strawberry whipped cream with only 3 ingredients! Fluffy whipped cream is hued pink with freeze dried strawberry powder and sweetened with marshmallow cream. The light topping delivers robust strawberry flavor in a stable whipped cream perfect to top cakes, cupcakes, pudding parfaits, and even ice cream!
strawberry Whipped Cream
I stumbled upon my favorite way to make whipped cream after the hot chocolate pudding recipe over Christmas. Usually I lean into whipped coconut cream as a topping for flavor and texture, but now I have the perfect method to make dairy whipped cream that won’t deflate the minute after you whip it!
This strawberry whipped tastes like strawberries thanks to freeze dried strawberries. The freeze dried fruit delivers robust strawberry flavor without compromising the texture with unnecessary moisture. And, the whipped cream is stable – meaning it stays firm and creamy longer than traditional whipped cream.
Now, there are ways to make stabilized whipped cream by using gelatin – which is what I did for these frosted brownies. Or, you can make the whipped cream with marshmallow cream!
Marshmallow will firm the whipped cream (stable!), plus, it acts as a sweetener. Marshmallow cream by itself is pretty sweet, but when you whip it with heavy cream, the result is a lightly sweet whipped topping.
How To Make stable Strawberry Whipped Cream
1. Prepare The Freeze Dried Strawberries
Freeze dried strawberries are a flavor bomb! Fresh strawberries are dried to remove all the moisture and what’s left is pure strawberry flavor. Plus, the dried fruit blitzes perfectly into a fine powder making it incredibly easy to flavor this strawberry whipped cream. I like to use the small cup on my blender to pulse the strawberries. Any blender, food processor, or even spice grinder will work.
2. Gather Your 3 INgredients
That’s right – only 3 ingredients in this strawberry whipped cream recipe! Heavy cream, marshmallow cream, and the freeze dried strawberry powder you just made. The heavy cream should be cold from the refrigerator, and the marshmallow cream is ok at room temperature.
3. Sprinkle ON The Strawberry POwder
Whip the heavy cream and marshmallow cream to medium peaks. Then, use a small mesh strainer to sprinkle the strawberry powder over the top. This will remove any lumps of strawberry powder. It is also nice because it will remove a lot of the strawberry seeds from the strawberry whipped cream!
4. Beat The Whipped Cream To Stiff Peaks
Continue to beat the strawberry whipped cream to stiff peaks. The cream will be thick (and almost hard to resist eating straight from the bowl!). Do not over-mix, or you will end up with something that resembles strawberry butter!
Your strawberry whipped cream is ready to use right away – like on a delicious strawberry cupcake. And with this strawberry topping recipe, we now have a full-suite of strawberry frostings to choose from: strawberry buttercream and strawberry whipped coconut cream!
Frequently Asked Questions: Strawberry Whipped Cream
Yes, you can easily double the recipe.
As written, the recipe will yield enough whipped cream to frost a single layer 6-inch cake, or 4 to 6 cupcakes.
You can re-whip the whipped cream for a minute or two to make it creamy again.
Cover and refrigerate the whipped cream for up to 5 days. Beyond that, and it may start to loosen beyond repair.
Strawberry Whipped Cream Recipe
- In a small blender, blend the freeze dried strawberries into a fine powder.½ cup freeze dried strawberries, ground to powder
- In a medium mixing bowl, add the heavy cream and marshmallow cream. Using a hand held mixer with whisk attachments, whip the cream to medium peaks.½ cup heavy cream, ½ cup marshmallow cream
- Set a small mesh strainer over the bowl of whipped cream, and sift the strawberry powder over the top. This will remove any clumps of strawberry. Continue to beat the whipped cream to stiff peaks.
- The whipped cream is ready to use immediately, or can be stored in a covered container in the refrigerator for up to 5 days. The whipped cream will firm when refrigerated.
- Serving Size – This recipe will yield approximately 2 cups of whipped cream. The recipe is easily doubled.
- Yield – The recipe as written will be enough whipped cream to frost a single layer small 6-inch cake, or 4 to 6 cupcakes.
- Freeze Dried Strawberries – You should be able to find the strawberries in your grocery in the nut and dried fruit aisle. Or I have link the recipe.
- Different Fruit – You can swap in any flavor of freeze dried fruit.
- Sweetener – The strawberry whipped cream is lightly sweet. I do not add additional sweetener as the marshmallow cream and strawberries provide sweetness. You can add powdered sugar – 1 tablespoon at a time – to make it sweeter.
- Consistency – The freeze dried fruit is absorbent which makes the whipped cream thick and stable.
- Piping – You can pipe the whipped cream into swirls. It will not be stable enough to do intricate decorations.
- How To Store – Place the whipped cream in a covered container and refrigerate for up to 5 days. Beyond that, and it may start to loosen.
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch gluten free and traditional desserts - all homemade, all simple, and all for you!