Strawberry Whipped Cream, almost a Fool

Fresh Strawberries | ZoëBakes | Photo by Zoë François

These strawberries were so gorgeous that I just had to have them. They were the inspiration for a summer torte I made for my stepmother’s birthday. First I made a strawberry fool of sorts, but unlike a traditional fool I used pectin to stabilize it. I needed the strawberry whipped cream to hold up when used as the layers of the cake, but I didn’t want to use gelatin. I’ve been playing with pectin ever since my brother and his girlfriend became vegans. Plus, it is just fun to play with new ingredients in ways I hadn’t before.

The pectin helps to stabilize the whipped cream just a bit, but still has the light smooth texture of cream.

Stabilized Strawberry Whipped Cream:

3 cups sliced fresh strawberries (2 cups puree)

1/4 cup sugar or to taste (this may depend on how sweet the berries are)

1 packet certo liquid pectin

1 pint heavy whipping cream

2 tablespoons powdered sugar

Strawberry Whipped Cream | ZoëBakes | Photo by Zoë François

Puree the strawberries in a blender or food processor. I pureed it until very smooth, but didn’t strain it. I wanted to keep the entire fruit. If you want yours to be perfectly smooth then strain it through a fine meshed sieve.

Strawberry Coulis | ZoëBakes | Photo by Zoë François

In a sauce pan bring the puree to a rapid boil for about 1-2 minutes.

Strawberry Coulis | ZoëBakes | Photo by Zoë François

Turn the heat off and add the certo to the puree.

Strawberry Coulis | ZoëBakes | Photo by Zoë François

Pour into a dish and allow to cool, place in the refrigerator once it is warm to the touch, but not hot. Keep refrigerated until completely cold and slightly set up. Unlike the fruit pâtes this will still be soft, not set hard.

Once the puree is cool and thick you can whip the heavy cream until it is stiff glossy peaks. Carefully fold the strawberry puree into the cream, trying not to work it too much. I love it in layers with fresh strawberries for an easy dessert or as the filling for a summer torte.

Strawberry Whipped Cream | ZoëBakes | Photo by Zoë François

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20 thoughts to “Strawberry Whipped Cream, almost a Fool”

  1. Hi Katherine,

    Yes, peaches would be wonderful! Raspberries too. Just about any berry, stone fruit, mangos, pineapples and on and on.

    Have fun and if you are just wanting to do it in the glass and not use it in the cake, you can leave out the pectin.

    Enjoy! Zoë

  2. That looks gorgeous! I’m not too familiar with pectin though. What exactly is it and where do you find it? Is there any good substitute if I can’t find it?

  3. Hi Sara,

    It is sold in most grocery stores in the section that sells gelatin and/or canning goods. The brand I used was Certo. It is naturally derived from fruits and other plants. It is used in place of gelatin which is derived from animals and therefore people following a vegan diet avoid using it. I’ll have to figure out how much gelatin you would use to replace the pectin?

    Thanks! Zoë

  4. Sara,

    One more thing, if you are just using it as I did in a glass then you don’t really need the stabilizer. I wanted it to hold up to my cake layers, but if you are just piping it into a glass it doesn’t really need it!


  5. Hi Aran,

    Thank you so much, it is a wonderful compliment from someone so utterly talented with sugar and a camera as yourself!


  6. I love your site, your photographs, your recipes, and your general sensibility! This post has been killing me since Wednesday – I’m making it today. FINALLY. Thanks for the luscious temptation.

    1. Hi Judie,

      Are you planning to serve it first thing in the morning or does it need to sit until the evening? It may lose some of its lightness, but it should still taste great.

      Thanks, Zoe

  7. I made this strawberry whipped cream this past weekend to be used as a filling layer in a Neapolitan cake and it was fabulous! The whip was not a stabilized as I would have wanted, but I think that was user error. You are always my go to site when I am looking for some “fail proof” item to make. Thanks!

    1. Hi Joeline,

      To use this cream in a cake it will need to be more stable, as you suggested. You may want to switch out the pectin for gelatin, which has way more structure.

      Thanks! Zoë

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