Here’s a delightful and super easy Strawberry Cream recipe — a light, fluffy dessert that’s perfect on its own or as a topping or filling for cakes, crepes, or shortcakes. Think strawberries and whipped cream, taken to the next level!

🍓 Strawberry Cream

Ingredients

• 1 cup fresh strawberries, hulled and finely chopped (or lightly mashed)

• 2–3 tablespoons powdered sugar (adjust to taste)

• 1 teaspoon vanilla extract

• 1 cup heavy whipping cream (cold)

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• Optional: 2 oz cream cheese or mascarpone (for richness and structure)

Instructions

1. Prep the Strawberries:

   • In a small bowl, combine strawberries and 1 tablespoon of powdered sugar.

   • Let sit for 10–15 minutes to macerate and release their juices.

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   • For a smoother texture, lightly mash or puree them. For texture, leave some pieces intact.

2. Make the Whipped Cream:

   • In a large chilled mixing bowl, beat the heavy cream with remaining powdered sugar and vanilla until soft peaks form.

3. Combine:

   • Gently fold the macerated strawberries into the whipped cream.

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   • If using cream cheese or mascarpone, beat it separately until smooth, then fold it into the whipped cream before adding strawberries.

4. Chill & Serve:

   • Refrigerate for at least 30 minutes before serving.

   • Serve in cups, spooned over angel food cake, waffles, pancakes, or inside crepes.

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🧁 Variations

• Add a splash of lemon juice or zest for brightness.

• Use frozen strawberries (thawed and drained) if fresh aren’t available.

• Layer with pound cake for a quick strawberry trifle!

Would you like a vegan version, or one that works as a frosting for cupcakes or cake filling