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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Sounds delish! I use cream cheese to stabilize whipped cream all the time. It holds up really well :-) So this would be very yummy! Gonna try it :-)
Can I freeze the leftover?
Hi Suzanne, We have not frozen this frosting. Cream Cheese Frosting can be frozen, the heavy cream that is whipped into the cream cheese give this frosting a lightness. After it is frozen and thawed in the refrigerator, it will need a bit of re-whipping. I think it will be fine but just not sure it will have the same lightness. If you have leftover frosting, I would give it a try rather than throwing out.
Will this filling melt after a while? How long can it be kept in room temp without melting? thanks.
Hi syl, This is a perishable filling so the cake must be refrigerated. You will take the cake out of the refrigerator an hour or so before serving. After serving, refrigerate again.
Could this work in a graham cracker crust as a “strawberry pie”
Hi Stori, We have never tried this as a pie filling so I am not sure if it would firm up enough to make a nice pie slice. I think it would but I am not positive. Also, this makes 3 cups, you might need to increase the recipe by 1/2, if you decide to give it a try.
Can I make this and leave out the heavy cream so its a firmer frosting? I'm looking for a fresh strawberry cream cheese frosting only and firm enough to just frost a one layer cake. I have a strawberry reduction on hand to use for the puree and was wanting to go with the strawberry cream cheese frosting instead of a fresh strawberry buttercream. Thanks!
Hi Karen, I have not tried that but I think it will still be very soft when you add the strawberry puree.
I plan to do this on a Friday, make the cake on Saturday, and serve it on Sunday. This seems reasonable, right?
Hi Amber, Completing the cake on Saturday to serve on Sunday will be fine. Keep refrigerated under a cake cover or airtight cake container. Remove from the refrigerator about 2 hours before serving.
Hi, I'm trying to make the recipe. How do you guys make ur strawberry puree? do you cook the strawberries down?? or just blend them raw? If someone could get back to me ASAP, thank you!