Strawberry Whipped Cream Frosting

5 from 7 votes

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This sturdy strawberry whipped cream frosting recipe is satisfyingly sweet and fluffy. Pipe it into a beautiful rosettes or designs to decorate delicate cakes and cupcakes! 

Chocolate cupcakes on a wire rack topped with strawberry whipped cream frosting.


Why you’ll love this recipe:

While you can never go wrong with a classic cream cheese frosting, this strawberry whipped cream frosting is the perfect alternative when you need something a little on the lighter side. 

It transforms all your favorite baked goods into gourmet-looking desserts. 

  • Texture – It’s light, fluffy, and airy, meaning it won’t overpower even the most delicate recipes. 
  • Flavor – Subtly sweet with fruity undertones. 
  • Consistency – Sturdy enough to hold fun shapes and rosettes while staying put for hours, if not days! 

Made without gelatin or cream cheese, this strawberry whipped cream frosting is quick, easy, and perfect for making intricate designs. 

A bowl of strawberry whipped cream frosting toped with two strawberry halves.

Key Ingredient Notes:

  • Freeze-dried strawberries – Freeze-dried strawberries give you a punch of strawberry flavor, without negatively impacting the stability and texture of the frosting!
  • Heavy whipping cream – For the best results, use cold whipping cream! The colder it is, the faster and easier it will whip. 
  • Granulated sugar – Powdered sugar will NOT work with this recipe! 
Overhead image of a bowl of heavy cream, a small bowl of sugar, and a bowl of freeze-dried strawberries.


Switch up the flavor by incorporating different freeze-dried fruits like strawberries, raspberries, blueberries, etc.

Freeze-dried fruits are packed with flavor and don’t add any liquid to the frosting, which keeps the whipped cream nice and sturdy.

For raspberries and strawberries, I like to run them through the sieve to remove seeds. It’s not necessary with blueberries and other seedless fruits.

How to make whipped cream frosting: 

1. Prepare freeze-dried strawberries

  • Crush the freeze-dried strawberries between 2 parchment paper sheets with a rolling pin until a fine powder forms. Then, sift the strawberries to remove any leftover chunks. 
Two images showing freeze-dried strawberries being crushed by a rolling pin and the powder being sifted in a sieve.

3. Whip the cream

  • Whisk the heavy whipping cream in a large mixing bowl with a whisk attachment on medium-low speed until it thickens slightly. It should look like melted ice cream. 
  • Add the strawberry powder and sugar, and continue to mix until the frosting is nice and thick. Be careful not to overbeat it, or it will turn into sweet butter! 
A whisk whisking heavy cream on the left and freeze-dried strawberry powder into the whipped cream on the right.


Add a tiny drop of pink food coloring to give the frosting a pretty pink hue. Otherwise, it’ll look slightly orange undertone.

A whisk over a bowl of strawberry whipped cream frosting.

Tips for Success:

  • Use cold cream. As mentioned, it’s crucial to use cold cream. Otherwise, your frosting won’t become fluffy. Some go as far as chilling the mixing bowl and whisk in the freezer before starting. This is helpful if you’re beating the whipped cream frosting by hand, but I don’t consider it necessary if you’re using a stand mixer.
  • Beat on a low speed. It can be tempting to try to speed up the process by blasting the mixer on high, but it doesn’t work! In order to create sturdy, stabilized whipped cream frosting, we need to use a low speed to incorporate the air slowly. 
  • Avoid overbeating the frosting. Beating the ingredients too long will transform the mixture into butter instead of frosting. 
  • I recommend using a stand mixer to combine the ingredients evenly. A hand mixer works well, too. Just be sure to beat continuously! 
  • Use a rolling pin or food processor to crush the freeze-dried fruit. Then, use a sift or sieve to remove any leftover clumps before adding the strawberry powder to the frosting.
  • Add vanilla extract to enhance the sweetness.

Make-Ahead Tips:

  • Strawberry whipped cream frosting can be made ahead of time and stored in the fridge for 2-3 days or in the freezer for up to 2 months. 
  • Thaw the frozen frosting on the counter or in the fridge. 

Storing Tips:

  • Store leftover whipped cream frosting in an airtight container in the fridge for up to 2-3 days. 
  • If it has become a little flat, give it a quick whip, and add it to your dessert while it’s still cold. 
Overhead image of pink rosettes made of strawberry whipped cream frosting on a plate.

Frequently Asked Questions: 

Is there a difference between whipped cream and whipped cream frosting? 

Yes, whipped cream frosting is made out of whipped cream that has been thickened and sweetened and is used to top or add body to desserts. Meanwhile, plain whipped cream is heavy cream that has been beaten until it is light and fluffy. It is often sweetened but not typically found with added flavors. In addition,  whipped cream frosting is much creamier and has a sturdier texture than standard whipped cream. 

Why is my whipped cream frosting not thickening? 

If your frosting isn’t thickening, it’s most likely because the cream is not cold enough. If it reaches a temperature above 50 degrees Fahrenheit (10 degrees Celsius), the fat won’t emulsify. This means it can’t hold the air particles necessary to help make it fluffy. 

What kind of whipped cream do bakeries use? 

Heavy cream is most commonly used by chefs and bakeries because its higher fat content makes it easier and faster to whisk while creating a more stabilized texture. 

Will whipped cream melt on a cake? 

No, this stabilized whipped cream frosting holds its shape for days, making it perfect for piping onto cupcakes and cakes! 

How should I use this strawberry whipped cream frosting recipe? 

This frosting pairs well with all your favorite desserts. For example, I like to use it on roll cakes, Pavlova cakes, and banana cream pie. Or, you can even serve it as a dip! Who can say no to that? 

Chocolate cupcakes on a wire rack topped with strawberry whipped cream frosting.
5 from 7 votes

Strawberry Whipped Cream Frosting

This sturdy strawberry whipped cream frosting recipe is satisfyingly sweet and fluffy. Pipe it into a beautiful rosettes or designs to decorate delicate cakes and cupcakes! 
Prep: 5 minutes
Total: 10 minutes
Servings: 12 servings


  • 1 cup (15g) freeze-dried strawberries Note 1
  • 1 cup (240ml) heavy whipping cream cold Note 2
  • 2 tablespoons granulated sugar


  • 2 sheets of parchment paper
  • 1 sieve
  • 1 large mixing bowl
  • 1 hand mixer or stand mixer
  • 1 whisk attachment


  • Place the freeze-dried strawberries in between 2 parchment paper sheets, and roll with a rolling pin until a fine powder. Then sift it to remove any big chunks.
  • In a large mixing bowl with a whisk attachment, whisk the heavy whipping cream on medium-low speed (speed 4 on a stand mixer) until it slightly thickens. (The consistency should be like melted ice cream.)
  • Add the prepared strawberry powder and sugar. Mix on medium-low speed (speed 4) for 3 minutes, or until the frosting is nice and thick. Keep a close eye on it, you don't want to over-beat it, or it'll turn into sweet butter.

Tips & Notes

Yields: 1.5 cups of frosting, enough to frost 12 cupcakes.
Note 1: Feel free to use any type of freeze-dried fruit like strawberries, raspberries, and blueberries. If using raspberries, I recommend using a sieve to remove the seeds. 
Note 2: Make sure the cream does not reach a temperature above 50 degrees Fahrenheit (10 degrees Celsius). Otherwise, it won’t become fluffy or hold its shape. 
Storing Tips:
Strawberry whipped cream frosting can be made ahead of time and stored in the fridge for 2-3 days or in the freezer for up to 2 months. 
-Thaw the frozen whipped cream frosting on the counter or in the fridge.


Servings: 1 serving
Calories: 80kcal
Carbohydrates: 4g
Protein: 1g
Fat: 7g
Sugar: 3g
Sodium: 5mg
Course: frosting
Cuisine: American

This recipe was originally published on May 31, 2018.

Hi, I’m Shinee!

Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

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  1. 5 stars
    I have made other strawberry whipped cream recipes, and this is the absolute best. Thank you for the great tips.

    1. I had the same question.
      I read somwhere that freeze dried fruits absorb a bit of moisture,dont know if its true but now I’m confused if adding gelatin will make the cream lumpy.

  2. This was utterly delicious on a chocolate cake! I also made it using freeze-dried mangos and put it on a store-bought angel food cake… amazing.

  3.   Made this for my chocolate cake and it turned out great. I  mixed a second bowl and overmixed it. Is there anything I can do to bring the cream to a usable state?
    Thank you for this great recipe.


    1. Hi, Danica. If the whipped cream isn’t too over-mixed, you can save it by adding a little bit more heavy cream. But if it’s very separated, then there is not much you could do.

  4. For the strawberry icing, do you measure the freeze dried strawberries before or after they are ground?

    1. Hi, Jennifer. I weighed the strawberries before processing, but it shouldn’t really matter because we’re not running them through a sieve. So the same amount goes in and the same amount comes out. 🙂 Hope this helps.