This 5-minute strawberry whipped cream is super easy and makes the perfect topping for desserts, lattes, fruits, and more!

Looking for a more stable version for frosting cakes? Try out my stabilized strawberry whipped cream frosting recipe.

Strawberry whipped cream in a measuring cup.

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Table of Contents:

❤️ Why You’ll Love This Recipe

The recipe is super beginner friendly. All you’ll need is one bowl and a hand mixer! You can also whisk by hand—you just need some patience and arm strength!
You can use it for so many recipes! You can use it as a dip or top different desserts, like cakes, cupcakes, cheesecake, and more.

Ingredients

To make this strawberry whipped cream, you’ll need the following ingredients:

Make sure to use chilled heavy cream (interchangeable with heavy whipping cream) so it whips up easily!
Powdered sugar, freeze-dried strawberry powder, and vanilla extract provides the sweetness and flavor we’re looking for. If you don’t have freeze-dried strawberry powder, you can use strawberry jam.
If the strawberry whipped cream is too light for your liking, you can add a bit of red/pink food coloring to make it more vibrant.

For the full list of ingredients and measurements, see the recipe card below.

How To Make Strawberry Whipped Cream

Using a hand mixer to whip all ingredients in a measuring cup.

Step 1: Add all of your ingredients to a medium bowl. Whip until thickened, about 2-4 minutes.

Finished strawberry whipped cream in cup.

Step 2: Taste and add more powdered sugar to your liking. If the color isn’t vibrant enough for you, feel free to mix in red or pink food coloring! Enjoy!

Note: I made a half batch recipe, which is why I fit everything into a 1 cup pyrex! For full instructions, see the recipe card below.

Whisked too much and now your whipped cream is chunky and split?

No worries! Add a splash or two of heavy cream. Mix on low speed until it smooths back out!

Storage

If you have any leftovers, you can store it in an airtight container in the fridge for up to 5 days. If rewhipping, I recommend adding a splash of heavy cream to smooth it out first, then whip until it reaches the consistency you desire.