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
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1 cup fresh strawberries, hulled and finely chopped (or lightly mashed)
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2–3 tablespoons powdered sugar (adjust to taste)
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1 teaspoon vanilla extract
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1 cup heavy whipping cream (cold)
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Optional: 2 oz cream cheese or mascarpone (for richness and structure)
Instructions
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Prep the Strawberries:
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In a small bowl, combine strawberries and 1 tablespoon of powdered sugar.
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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.
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Make the Whipped Cream:
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In a large chilled mixing bowl, beat the heavy cream with remaining powdered sugar and vanilla until soft peaks form.
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Combine:
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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.
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Chill & Serve:
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Refrigerate for at least 30 minutes before serving.
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Serve in cups, spooned over angel food cake, waffles, pancakes, or inside crepes.
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🧁 Variations
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Add a splash of lemon juice or zest for brightness.
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Use frozen strawberries (thawed and drained) if fresh aren’t available.
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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
Thanks for your SHARES!
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