Description
A light and delicious strawberry whipped cream recipe that combines fresh strawberry puree with sweetened whipped heavy cream, perfect for topping desserts or enjoying on its own.
Ingredients
Scale
Strawberries
- 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: Begin by washing, hulling, and dicing the fresh strawberries. If desired, add 1 tablespoon of sugar to sweeten depending on the natural sweetness of your berries.
- Puree the Strawberries: Use a blender or food processor to puree the diced strawberries until smooth. For a refined texture, strain out the seeds using a fine mesh sieve, but this step is optional.
- Whip the Cream: Using an electric mixer or a whisk, beat the cold heavy whipping cream on medium-high speed until soft peaks begin to form.
- Combine the Cream and Strawberry Puree: Gently fold the strawberry puree into the whipped cream carefully until fully combined.
- Finish Whipping: Continue whipping the mixture for another 30 seconds or until stiff peaks form, ensuring a light and fluffy texture.
- Serve: Serve immediately as a delightful topping for cakes, pancakes, or fresh fruit, or chill until ready to use.
Notes
- For best results, ensure the heavy cream is very cold before whipping.
- Adjust the sugar depending on the sweetness of your strawberries.
- Straining the strawberry puree is optional but recommended for a smoother whipped cream.
- Use fresh strawberries for the brightest flavor.
- Can be made a few hours ahead and refrigerated but rewhip lightly before serving if needed.
