Strawberry Whipped Cream with Freeze Dried Strawberries

Light pink strawberry whipped cream piped in a swirl into a small mason jar and topped with lots of freeze dried strawberry crumbs.

5 from 1 vote

Strawberry Whipped Cream with Freeze Dried Strawberries

Learn how to make Strawberry Whipped Cream with freeze dried strawberries. This easy recipe is ready within minutes and is full of lovely strawberry flavor! Use the homemade whipped cream to top your favorite desserts or even a breakfast of pancakes or waffles.

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Keyword: freeze dried strawberries, homemade whipped cream, how to make whipped cream, how to sweeten whipped cream, recipes with freeze dried strawberries, strawberry whipped cream

Servings: cups

Calories: 1366kcal

Ingredients

1 cup heavy whipping cream very cold
½ cup freeze dried strawberries
3 tablespoons powdered sugar
¼ teaspoon vanilla extract
pinch of table salt (optional)

Instructions

Use a food processor to crush the berries to a fine dust OR place them in a ziptop bag (closed tightly) and crush with a rolling pin. The berries will be very dusty, so careful with the mess!
Add the cold heavy whipping cream to a medium bowl (a chilled metal bowl is ideal) along with the crushed berries, powdered sugar, vanilla extract, and a pinch of salt (salt is optional).
Prepare a hand mixer with the whisk attachment.
Note: Alternatively, use a stand mixer (whipping will take less time) or a whisk and bowl (whipping will take more time, and a lot of muscle!)
Turn the mixer on low and begin to whisk until the mixture starts to thicken and foam. Once the mixture is foamy, turn up the mixer speed on the mixer to medium. Watch the cream closely as it will begin to thicken and "tracks" from the mixer start to form. The amount of time this takes can vary depending on the quantity of cream and your mixer/mixer speed, but I find about 3 minutes is average.
Once the cream is thick, stop your mixer periodically to check for peaks. Once you've achieved "soft peaks" (see notes below) either stop whipping or continue to whip and check the cream VERY frequently (every 10-15 seconds) until you've reached medium or stiff peaks.
How to tell if the whipped cream is ready:
Turn off the mixer, pull the whisk away and check the consistency of the "peak" that forms on the whisk.
Soft peaks – Soft and billowy whipped cream. These peaks will flop right over. Excellent for scooping on top of desserts, but not ideal for piping.
Medium peaks – Medium peaks hold their shape, but flop over a bit right at the top. Medium or stiff peaks are best for piping. I usually aim for medium peaks when I prepare whipped cream.
Stiff peaks – A stiff peak of whipped cream holds its shape and does not flop at all. This is an ideal texture for piping. Be careful when aiming for stiff peaks because it's easy to overwhip at this point.
Overbeaten – At this point, the whipped cream has become stiff and clumpy. Check my tips within the blog post for fixing overbeaten whipped cream.
Use the fresh whipped cream immediately or see notes on how to store it for best texture.

Notes

Nutrition Information is for the entire recipe.

How to Store Whipped Cream

Strawberry whipped cream is best used with several hours of preparing it. Store it in the fridge until ready to use. That said, I found that this variation of whipped cream lasts very well in the fridge. Keep it up to five days. You might notice some "weeping" (water separation in the storage container) over time, but it's still great for topping pancakes, waffles, coffee, and more!

Nutrition