Strawberry whipped cream made with real berries and mascarpone for a light, fluffy texture that pipes beautifully on cakes, cupcakes, and fresh strawberry desserts.
Strawberry whipped cream is one of my favorite toppings when I want something light, fruity, and not too sweet.
Made with real strawberry purée and cold mascarpone, it whips up fluffy, stable, and perfect for piping.
I use this frosting on everything from cupcakes to summer layer cakes because the texture holds beautifully and the flavor is so fresh.
Why you'll love this recipe
- Real strawberry flavor: Made with fresh berry purée for a bright, natural taste.
- Light but stable texture: Whipped mascarpone helps it hold perfect swirls on cakes and cupcakes.
- Versatile for any dessert: Ideal for piping, filling, layering, and topping all your strawberry treats.
Ingredients You Need
- Mascarpone: Use cold full-fat mascarpone for stability and a thick, creamy texture.
- Heavy cream: Only very cold heavy whipping cream (30–35% fat) so the whipped cream holds firm peaks.
- Strawberry purée: Use homemade strawberry puree made from fresh or frozen berries; avoid coulis or compote, which make the frosting too runny.
- Powdered sugar: Adds sweetness and helps the whipped cream stay smooth and fluffy.
- Vanilla: A touch of vanilla extract or vanilla bean enhances the strawberry flavor.
- Food coloring: Optional, for a deeper pink shade if your strawberries aren’t very vibrant
Tips for this recipe
- Use strawberry purée only - Coulis and compote add too much liquid and prevent the cream from whipping properly.
- Start very cold - Chill the bowl and ingredients for 10 minutes so the whipped cream sets fast and stays stable.
- Don’t over-whip - Stop as soon as you reach stiff peaks or the frosting will turn grainy and split.
- Chill before serving - Once piped, let the frosting firm up in the fridge, especially in warm weather.
- Boost the color - Add a touch of pink food coloring if your strawberries aren’t vibrant enough.
How to Make Strawberry Whipped Cream
Cook the strawberries with powdered sugar and lemon juice in a small saucepan for a few minutes until soft.
Blend into a smooth purée, then strain through a fine sieve to remove the seeds.
Add mascarpone, cold heavy cream, strawberry purée, powdered sugar, and vanilla to a large chilled bowl.
Whip on medium-high for about 3 minutes until the frosting is smooth, fluffy, and forms stiff peaks.
Use immediately to pipe on cakes and cupcakes or store in the fridge until needed.
Serving Suggestions
- Cupcakes - Pipe on vanilla, chocolate, or strawberry cupcakes for a light, fruity topping.
- Layer cakes - Use as a filling or frosting for strawberry shortcake or simple vanilla sponge cakes.
- Pavlovas - Spoon onto pavlova nests and add fresh berries for an elegant dessert.
- Tarts - Fill tart shells with this cream and top with fresh strawberries.
- Dessert bowls - Serve with fresh fruit or spoon over pancakes, waffles, or yogurt.
Recipe Variations
- Raspberry whipped cream - Swap the strawberry purée with raspberry purée for a tangier flavor.
- Mixed berry frosting - Combine strawberries, blueberries, and raspberries for a deeper berry color.
- Freeze-dried strawberry version - Use strawberry powder when you need a thicker frosting that pipes extra firmly.
- Strawberry chocolate swirl - Fold in a spoonful of cooled melted chocolate for a two-tone swirl.
- Extra-pink frosting - Add a touch of pink gel coloring for vibrant cupcake decorations.
Recipe Questions
Can I use frozen strawberries?
Yes. Thaw them, cook briefly, and reduce to a thick purée so the cream stays stable.
Why won’t my whipped cream set?
The mixture is usually too warm or the purée too liquid. Chill everything 10 minutes, then whip again.
How do I keep the frosting firm for cakes?
Use cold mascarpone + cold heavy cream, whip only to stiff peaks, then chill before piping.
Can I make it ahead of time?
Yes, up to 24 hours in the fridge. Re-whip a few seconds if needed.
Can I replace strawberries with other fruits?
Yes. Raspberries, blueberries, mixed berries, or even mango purée work if reduced to a thick consistency.
More Strawberry Frostings
- Strawberry cream cheese frosting
- Strawberry buttercream
- Strawberry ganache
- Strawberry Swiss buttercream
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Strawberry Whipped Cream
- Total Time: 5 minutes
- Yield: 12 parts
Description
How to make an easy, fluffy strawberry whipped cream frosting with real strawberries — perfect for decorating cupcakes, tarts, or a 6-inch (15 cm) layer cake
Ingredients
Strawberry Whipped Cream
- 250 g (1 cup) Mascarpone cheese — cold
- 210 ml (1 cup) Heavy cream — cold
- 65 g (¼ cup) Strawberry compote (see below)
- 2–3 tablespoon Powdered sugar
- 1 tsp Vanilla extract
- 1 pinch Strawberry powder food coloring — optional
Strawberry Compote (for the flavoring)
- 100 g (3.5 oz) Strawberries — fresh or frozen
- 1 tbsp Sugar
- 1 tsp Lemon juice
Instructions
Make the strawberry compote:
- Cook strawberries, sugar, and lemon juice in a small saucepan for a few minutes until soft.
- Blend and strain to get a smooth, thick purée. Let cool completely.
Make the strawberry whipped cream:
- Place mascarpone, heavy cream, strawberry compote, powdered sugar, and vanilla in a large bowl.
- Whip on medium speed for about 3 minutes until fluffy with stiff peaks.
- Use immediately or refrigerate until ready to pipe.
Notes
Storage: Store in the fridge for 48 hours. Re-whip briefly before using.
Tips:
- Use a thick compote, never store-bought coulis.
- Keep everything very cold for a stable whip.
- Stop as soon as stiff peaks form.
- Adjust color with a tiny amount of pink powder.
- Use a scale, not cups, for precision.
- Prep Time: 5 minutes
- Category: filling, cream
- Cuisine: French
Nutrition
- Serving Size: 1 portion
- Calories: 130
- Sugar: 1.8 g
- Sodium: 14.6 mg
- Fat: 12.9 g
- Carbohydrates: 2.4 g
- Protein: 1.8 g
- Cholesterol: 36.8 mg
Barbara
very good, thank you. used in a layer cake