Strawberry Whipped Cream Cheese Filling
This Strawberry Whipped Cream Cheese Filling is one of our new favorites! The combination of strawberries, freshly whipped cream, and cream cheese is heavenly.
We first used this recipe for our Champagne and Strawberries Cake recipe.
Table of Contents
How to Make Strawberry Whipped Cream Cheese Filling
- First, freeze the mixing bowl and beaters 10-15 minutes before whipping the cream).
- Use the whisk attachment for a stand mixer, or beaters if using a hand mixer. Starting on medium speed and increasing to high, mix the cream until stiff peaks form. This can happen very quickly so don't walk away from the mixer. You are at the stiff peak stage when you can lift the beater and the cream stands straight up forming a peak.
- In another bowl, add the cream cheese, powdered sugar, strawberry puree and strawberry extract. Mix until blended and smooth.
- Gently fold in the whipped heavy cream until well combined.
- This is a soft filling which requires refrigeration. Cupcakes with this frosting should be refrigerated, and removed an hour before serving.
How to use Soft Fillings in Cakes and Cupcakes
- Whenever you use a soft consistency of filling in your cakes, whether whipped cream, lemon curd, or this whipped strawberry cream cheese filling, it's a good idea to pipe a dam of frosting about ½ to ¼ inch from the edge of the cake layers.
- This dam of frosting (in our case, it's usually a medium consistency buttercream but ganache works too) ensures that the filling stays in place and doesn't ooze out of the sides.
- There's just nothing more frustrating than assembling your cake layers only to have the filling slide out, and cause bulging or worse!
- When using fillings in cupcakes, I simply load it into a piping bag with the tip snipped away (or a medium sized round tip 12 works too), push it right into the top of the unfrosted cupcake about halfway down, and squeeze for about 2-3 seconds worth of filling.
- Do a practice run on a plate so that you have an idea of how much filling you will be adding! You can see an example of this at around the 3:30 mark of our Hi-Hat Cupcake Video!
A Few Favorite Strawberry Recipes!
Don't miss these other favorite Strawberry Cake and Frosting recipes from our Recipes Section!
Some of our favorites are our homemade Strawberry Cake, Strawberry Lemonade Cake, and then we have a great Strawberry Cake from a mix as well!
We also have a Strawberry Cupcakes from cake mix recipe- these cupcakes are frosted with the whipped strawberry cream cheese frosting!
Enjoy the Recipe!
We hope that you enjoy this recipe, we would love for you to leave a comment below if you give it a try!
Don't miss our full collection of favorite recipes and free cake decorating tutorials in this Recipes & Tutorials Section!
Strawberry Whipped Cream Cheese Filling
We LOVE this light and dreamy Whipped Cream Cheese Filling recipe! It is easy to make, flavorful, and makes the perfect filling for cakes and cupcakes!
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Ingredients
- 8 oz (226g) Full Fat Cream Cheese, softened
- 2 cups (230g) powdered sugar (measure or weigh, then sift.)
- 3 Tablespoons (34g) Strawberry Puree 4-5 strawberries
- 1 teaspoon (4g) Strawberry Extract (optional)
- 1 cup (232g) Heavy Cream
Instructions
- Freeze your mixing bowl and beaters 10-15 minutes before whipping the cream).
- Use the whisk attachment for a stand mixer, or beaters if using a hand mixer. Starting on medium speed and increasing to high, mix the cream until stiff peaks form. This can happen very quickly so don't walk away from the mixer. You are at the stiff peak stage when you can lift the beater and the cream stands straight up forming a peak.
- In another bowl, add the cream cheese, powdered sugar, strawberry puree and strawberry extract. Mix until blended and smooth.
- Gently fold in the whipped heavy cream until well combined.
- This is a soft filling which requires refrigeration. Cupcakes with this frosting should be refrigerated, and removed an hour before serving.
Notes
**We slightly updated this recipe in September 2023 to more closely match our other whipped cream cheese frosting recipes, whipping the cream before combining with the other ingredients.
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Hi Halle, We do not cook down the strawberries. We puree ours in a small bullet blender. You could also use a potato masher or small food processor.
Hello! Can organic granulated sugar be used to replace the icing (powdered) sugar and if so, what amount? I’ve come across a few other ‘cream cheese whipped cream frosting’ recipes that call for one cup of granulated (not powdered) sugar and a greater amount of heavy cream. Thank you!
Hi Tanya, we have never tried using granulated sugar so I'm not sure of the outcome.
Can I make a whipped cream an cream cheese icing with the strawberry puree?
My filling didn’t get “fluffy”. Did I whip it too long? Not long enough?
Hi Cassie, I am sorry you had a problem, it is a lighter cream cheese frosting. Were you able to use it?
I made thos cream cheese, I really enjoyed using it, I'm wondering how long it will last in the refrigerator.
Hi Debbie, You can store the cream cheese frosting 2 to 3 days in the refrigerator. I am happy you enjoyed the recipe.
Hi I'm making a butter cake. I want to put your strawberry filling between the cakes. and then ganache over the top to make a naked cake for a wedding. is this alright or do you think something else 🤔
Hi Janelle- yes that should be fine. My only hesitation is that whipped cream fillings are very soft and so if you have far to travel, sliding becomes more of a worry. This filling should be refrigerated and so I would just remove the cake or tiers from the refrigerator right before transporting.
How much heavy cream? It just says cup with no number in front. I am assuming it meant 1 cup, but it could be like 1/2 or 3/4, etc.
Hi Jane, thanks it should be 1 cup. I've updated.
Amazing!! I use it for cake filling and topping! I'll even sneak a little and just eat it by itself! Delicious!!