Turn this simple topping into a full dessert with this recipe for Strawberry Whipped Cream, perfect for a taste of summer sweetness.
One of my favorite times of the year is strawberry season. Where I live, that usually starts around early April, just as the cold grip of winter is easing. Strawberries have become the marker of warmth for me, a way to announce the end of winter and the arrival of spring, and as the days keep getting warmer, I tend to see more and more strawberries at my local farmers market and grocery store.
Of course, most grocery stores stock strawberries year-round, thanks to the magic of a global food supply system, indoor greenhouses, and hydroponics. But for my money, there’s nothing quite like a fresh, local strawberry. Not only are they more delicious, juicier, more flavorful and all around more delightful than your year-round berries, in many cases they’re also cheaper, as local farmers do their best to unload their berry crop before they go bad.
I’ve been known to return from our local farmers market with entire baskets filled to the brim with strawberries. This is both a blessing and a curse, because if you’re like me, you often realize that there are only so many strawberries you can eat in a day. And with a short shelf life, before they start to spoil, you might find yourself suddenly in a rush to use up all your berries.
If so, don’t fret, because I’ve got the perfect recipe for you. This Strawberry Whipped Cream is not only one of the easiest dishes I’ve ever made — it’s also one of the most impressive. I think we’ve all gotten used to whipped cream being something that is purchased at the store. Older generations will likely remember making it themselves, literally whipping the cream to transform it into the dessert topping we all love, but for younger folks, the idea of homemade whipped cream can feel artisanal and unique. Add in fresh local strawberries (or any strawberries you can get your hands on), and you’ve got a real crowd-pleaser that is sure to impress.
Can I use any berries?
Sure! While this recipe is for strawberry whipped cream, you can just as easily use raspberries, blueberries, blackberries or any other berries your heart desires! I would, however, recommend staying away from certain tart berries like cranberries, which will probably be too much for this dessert.
And if you can’t find any berries, you can also use different fruits like peaches, oranges, mangoes, cherries, kiwis or melons. Just make sure you allow for some slight differences in texture, as some fruits have higher water content than others.
How do I store leftovers?
Whipped cream can last up to two weeks if you store it in the fridge in an airtight container (although it’s best to eat it within one week). For a longer shelf life, you can always freeze it, but just remember, this will give it a more crystalline texture, like a frozen slushie.
Serving Suggestions
Is it O.K. to eat whipped cream on its own? Yes, of course! Especially with this recipe, you might be tempted to lick your finger clean… and then maybe have a little spoonful… and then maybe just a few spoonfuls more… and why not? This whipped cream is delicious however you choose to eat it. But if you want to get the best out of it, I would pair it with some simple vanilla sponge cake, maybe use it to dip these hot cocoa cookies in, or simply serve on ice cream. You can also freeze it, to create a little icy pop-style treat.
Strawberry Whipped Cream Recipe
Ingredients
- 1 cup fresh strawberries hulled
- 1 cup heavy cream chilled
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Puree the strawberries in a blender until smooth.
- In a large bowl, combine the chilled heavy cream, powdered sugar, and vanilla extract.
- Beat with an electric mixer on medium-high speed until the mixture begins to thicken.
- While continuing to beat, gradually add the strawberry puree until fully incorporated.
- Increase the speed to high and continue beating until the mixture forms stiff peaks.
- Use immediately or store in the refrigerator until ready to serve.
I made this today for my mom’s sake since she doesn’t like buttercream. OMG it’s delicious! Light and refreshing!
Great, thanks Mel 🍓🍓🍓