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Strawberry Whipped Cream

Scott Phillips

Yield: Yields 2 cups


  • 10 small ripe fresh strawberries, hulled
  • 3/4 cup heavy cream
  • 2 Tbs. confectioners’ sugar
  • Pinch table salt

Nutritional Information

  • Nutritional Sample Size per 13 g. (approx. 2 Tbs.)
  • Calories (kcal) : 35
  • Fat Calories (kcal): 30
  • Fat (g): 3
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 12
  • Sodium (mg): 11
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 0


  • Purée the strawberries in a food processor until smooth. Pour through a fine sieve set over a bowl, pressing hard on the solids. (You should have about 1/4 cup purée.) Discard the solids. Refrigerate the purée until very cold, about 15 min.
  • In a deep bowl, beat the cream with an electric mixer on medium-high speed just until the cream begins to thicken. Add the sugar and beat just until soft peaks form when the beaters are lifted. Slowly beat in half of the strawberry purée and the salt. Beat just to stiff peaks. Drizzle the remaining purée over the cream and gently fold it in with a rubber spatula. Serve immediately, or refrigerate, covered, for a few hours, whisking lightly to recombine before serving.


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