Strawberry Whipped Cream Recipe

Strawberry Whipped Cream

Strawberry Whipped Cream

Strawberry Whipped Cream is a simple, refreshing, easy dessert which can be prepared in less than 10 minutes.

Strawberry season is my all-time favourite season. Although, strawberries are available year-round most places, but these sweet berries taste better when you get them in season. Mahabaleshwar, a hill station in Maharashtra, India is known for its luscious strawberry fields. Apart from other Strawberry products, Strawberry Whipped Cream is quite popular there. This recipe will help you prepare a Mahabaleshwar style Strawberry Whipped Cream dessert at home, without any hassle.

I love the slight pink colour of this dessert with the delicious fresh strawberry flavours. If you haven’t got fresh strawberries in season, freeze dried strawberries work well too.
This recipe is relished chilled and is like our few recipes: Strawberry Fool, Strawberry Sandesh, Strawberry Ice-cream, Strawberry Rasgulla Pudding, Healthy Sugar free Strawberry Smoothie, Chocolate Strawberry Pudding and Petha Mango Sandesh.


1 cup double cream (or whipping cream)
1 cup roughly chopped strawberries
2 tablespoons cream
2 tablespoons castor sugar
1 teaspoon vanilla essence

For Garnish
1 teaspoon finely chopped strawberries



Whisk the cream to a fluffy soft peak. It will take around 5-8 minutes to achieve that consistency. Be careful not to over whip.


Puree the strawberries with castor sugar, vanilla essence and cream.

Add the strawberry puree to the whipped cream and whisk it for 1-2 minutes until well combined.

Empty it in the bowl and sprinkle some chopped strawberries.

Serve cold!

Tips & Variations

  1. Choose bright vibrant red ripe strawberries for their sweetness and also bright colour.
  2. You can also add some food colour to the recipe if you wish. I quite like the natural colour of the strawberry hence I do not like to add the artificial colouring. The colour of the recipe will vary with the kind of strawberries you use.
  3. Make sure to only whisk the cream to soft peak as at that point it is easier to fold in the other ingredients. If the cream is over whisked it can very quickly either split or you will get lumps of cream in the mousse. To check if the cream has reached soft peak is if you swirl it with a spoon, it will gently hold the shape.
  4. The cream must be cold when you start, or it will not whip correctly. I always put the cream in the freezer for 15-20 minutes before whisking and it helps in quick smooth whisking.
  5. Glass or metal bowls are preferred when whipping cream. Copper bowls and plastic bowls can create problems with the chemical reaction.