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There’s something about summer strawberries that feels like a reward, isn’t there? I still remember picking wild ones with my grandmother — tiny, sun-warmed, and impossibly sweet. We’d bring them home in a wicker basket (always a little squished), rinse them off, and she’d whip up something magical with just a few pantry staples. That’s the kind of dessert this is — simple, nostalgic, and full of heart.

This Strawberry Whipped Cream Delight is one of those recipes that sneaks up on you. It looks fancy in the glass, like something you’d serve at a bridal shower or garden party, but it’s as easy as mixing a few ingredients together and letting them chill. And the taste? Light as air, fruity, creamy, and just the right amount of sweet.

You don’t need a reason to make it. But if you do — think picnics, birthdays, or just because it’s Tuesday and strawberries are on sale.

Why You’ll Love This (and Make It Again and Again)

Fresh & fruity – The natural sweetness of real strawberries shines through.
Quick to make – From start to chill time, it’s all done in under 10 minutes.
Gorgeous presentation – Those pink swirls are almost too pretty to eat… almost.
Kid-friendly & grown-up approved – Like a strawberry cloud in a cup.
Versatile – Dress it up, layer it into trifles, or just eat it by the spoonful standing at the fridge (no judgment here).

Let’s Talk Ingredients

Here’s what you’ll need — and a few thoughts to keep it stress-free:

1 cup heavy whipping cream
Make sure it’s cold. The colder it is, the faster and fluffier it whips. I like using local cream when I can — it just tastes fresher.
2 tablespoons powdered sugar
This gives the whipped cream a smooth sweetness. You can add a touch more if your strawberries aren’t super ripe, but I say start small — you can always add, but you can’t take away.
1 teaspoon vanilla extract
Good-quality vanilla makes a difference here. If all you’ve got is imitation — that’s fine, too. Just don’t skip it.
1/2 cup fresh strawberries, pureedRipe strawberries only, please! If they aren’t quite sweet, try macerating them with a pinch of sugar first. Blend ‘em smooth — a mini food processor or even a fork works in a pinch.
Extra strawberries for garnish
Whole, halved, sliced, fanned out like a fancy brunch plate — whatever makes you smile.

Step-by-Step: Here’s How It All Comes Together

Step 1: Whip it real good
In a large mixing bowl (metal bowls chilled in the freezer are great for this), add the cold whipping cream, powdered sugar, and vanilla. Using an electric mixer, whip on medium-high until you get soft peaks. That means when you lift the beater, the cream holds a little curl on the tip. Don’t go all the way to stiff — we want soft, billowy clouds, not butter.

Step 2: Swirl in the strawberries
Gently fold the strawberry puree into the whipped cream. Use a spatula and a light hand — kind of like folding laundry, not mixing cement. You want that pretty pink color to swirl through without deflating the fluff.

Step 3: Spoon and swirl
Scoop or pipe the whipped cream into glass bowls, jars, or even wine glasses if you’re feeling fancy. Layer it if you like, or just pile it high. The more dramatic the peaks, the better.

Step 4: Garnish with love
Top each serving with a few extra strawberries — a halved berry right on top is simple and sweet. You could even tuck in a mint leaf if you’re feelin’ Martha Stewart-y.

Step 5: Chill time
Pop it in the fridge for at least 30 minutes. This helps the flavors come together and gives it that perfect chilled fluffiness when served.

Want to Mix Things Up? Try These Twists:

Sometimes you just feel like changing things, don’t you?

Dairy-Free Delight
Swap out the heavy cream for chilled coconut cream (the thick stuff from the top of a can — not the liquid). It gives a tropical edge that’s downright dreamy.
Citrus Burst
Add a teaspoon of lemon zest to the whipped cream before folding in the strawberries. It brightens the whole thing like sunshine in a spoon.
Fancy Up Your Glass
Layer it with crushed graham crackers, vanilla wafers, or sponge cake for a parfait-style dessert. Kids love making their own layers!
Top It Off
Add chocolate curls, toasted almonds, or even a drizzle of balsamic glaze for a grown-up flavor twist.

Keep It Fresh: Storage & Serving Tips

Let’s be honest — whipped cream doesn’t last forever. But here’s how to make the most of it:

Make ahead? Yes, but not too far. You can whip this up 4–6 hours ahead and keep it chilled. If you’re making it the night before, consider adding a stabilizer like a spoonful of instant pudding mix or mascarpone.
Storing leftovers
Cover loosely with plastic wrap and keep in the fridge. It’ll last about 1–2 days. The texture may soften, but the flavor will still be delicious.
Re-whip trick
If it starts to fall a bit, a quick whisk can fluff it back up (gently, though).

From My Kitchen to Yours

I hope this Strawberry Whipped Cream Delight finds its way to your summer table — or your back porch, or your picnic blanket, or wherever your sweet tooth leads you. It’s the kind of dessert that doesn’t ask for much, but gives so much joy in return.

And if you do make it — I’d love to hear how it turned out! Did you try the coconut cream version? Did your little ones pile it into cones like soft serve? Drop a comment below or tag me on Instagram @sugarandco_baking — it always makes my day to see your beautiful creations.

Until next time, sweet friends — stay cool, stay kind, and never skip dessert.