Whipped Strawberry Cream (Light, Fluffy, and Naturally Sweet)

Whipped Strawberry Cream is a light and refreshing dessert that’s perfect for spring and summer. Made with frozen strawberries, lemon juice, powdered sugar, and pasteurized egg white, this treat is blended to an airy, mousse-like texture that’s naturally sweet and delightfully tangy. It’s the kind of no-bake dessert you can whip up in minutes — no cream or dairy needed  and it’s as stunning as it is simple.

What Is Whipped Strawberry Cream?

Whipped Strawberry Cream is a soft, airy dessert made by blending frozen strawberries with pasteurized egg whites, sugar, and lemon juice until it forms a mousse-like texture. It’s similar in technique to a fruit sorbet or semifreddo, but with the airy lift of a whipped meringue. The result is a naturally pink, smooth dessert that looks impressive but is incredibly easy to make. Best served cold, it’s the perfect no-fuss finale to a summer meal.

Why Everyone Will Love This Recipe

• Light and naturally fruity: Perfect for warm-weather cravings.
• No cream or milk: A whipped dessert that’s dairy-free.
• Ultra-fluffy texture: Achieved by blending frozen fruit with egg white.
• Quick to make: Ready in under 10 minutes with minimal ingredients.
• Gorgeous presentation: Serve in glasses with fresh mint and berries.

Pro Tips for the Best Results

• Freeze the strawberries in a single layer for even blending.
• Chill everything: Ingredients and blender blade should be very cold.
• Use pasteurized egg whites to ensure food safety.
• Serve immediately after blending for best texture and volume.
• Garnish simply with a fresh strawberry or mint sprig for a clean finish.

Frequently Asked Questions

Can I use frozen strawberries from a bag?

Yes, but for best results use ones without added sugar. Flash-frozen fruit works just as well.

Is it safe to eat raw egg whites?

Use pasteurized egg whites, which are safe to consume raw and commonly sold in cartons or bottles.

Can I make it ahead of time?

It’s best served fresh, but you can freeze it in an airtight container and re-blend briefly before serving to revive the texture.

Can I use other fruits?

Yes! Try raspberries, mango, or peaches — just freeze them in advance and adjust lemon juice to taste.

What if I don’t have a high-speed blender?

A powerful food processor also works. Just make sure your fruit is diced small and well frozen.

How to Store

Whipped Strawberry Cream is best enjoyed immediately after blending to maintain its airy, mousse-like texture. However, if you need to store it, transfer the mixture to an airtight container and place it in the freezer (not the refrigerator) for up to 24 hours. Refrigeration will cause it to deflate and separate, losing its signature fluffiness.

Before serving again, let it sit at room temperature for a few minutes and give it a quick stir or blend to restore some of its volume and creaminess.

How to Freeze

To freeze Whipped Strawberry Cream for longer storage, place it in a freezer-safe, airtight container immediately after blending. Smooth the surface and seal tightly. It can be frozen for up to 2 weeks.

When ready to serve, let the mixture thaw slightly at room temperature for about 10–15 minutes, then briefly re-blend or stir to revive the light texture. Note that while freezing preserves the flavor, some loss of airiness may occur over time.

How to Make Whipped Strawberry Cream

Begin by preparing the strawberries. Rinse them thoroughly under cold water, gently pat them dry, and remove the green tops. Cut the strawberries into small cubes and arrange them in a single layer on a tray or plate. Transfer the tray to the freezer and let the fruit freeze solid this ensures the whipped texture during blending.

Once the strawberries are fully frozen, make sure your blender is chilled. For an extra boost, place the blender blade in the freezer about 10 minutes before starting — this helps maintain the fluffiness of the final cream.

Add the frozen strawberry cubes to the chilled blender along with the powdered sugar, egg white, and freshly squeezed lemon juice.

Blend everything on high speed until you achieve a pale pink, airy mixture with a mousse-like consistency. 

Serve the whipped strawberry cream immediately in chilled glasses.  Garnish each portion with a fresh strawberry and a mint leaf for a burst of color and a touch of freshness.