Ahhh, light, fluffy, and fancy without trying too hard 🍓✨ This is perfect for cakes, shortcakes, pancakes, or just eating by the spoon (no judgment).
Strawberry-and-Cream Chantilly
Ingredients
- 1 cup cold heavy whipping cream
- ½ cup mascarpone cheese (or cream cheese, softened)
- â…“ cup powdered sugar (adjust to taste)
- 1 tsp vanilla extract
- ½ cup fresh strawberries, finely chopped or puréed
- Pinch of salt
Instructions
- Prep the strawberries
- Chop finely or purée, then blot with paper towels to remove excess moisture.
(Too much liquid = loose cream)
- Chop finely or purée, then blot with paper towels to remove excess moisture.
- Whip the cream
- In a cold bowl, whip heavy cream on medium speed until soft peaks form.
- Make it creamy
- In a separate bowl, mix mascarpone, powdered sugar, vanilla, and salt until smooth.
- Combine
- Gently fold the mascarpone mixture into the whipped cream.
- Add strawberries
- Fold in strawberries just until evenly mixed.
- Chill 15–30 minutes before using for best texture.
How to use it
- Layer cakes & cupcakes
- Strawberry shortcake
- Crepes, waffles, pancakes
- Cake filling or frosting (light coat works best)
Pro tips
- For stronger strawberry flavor, reduce puréed strawberries on the stove for 5–7 minutes, cool completely, then fold in.
- Keep everything cold for max fluff.
- If frosting a cake, don’t overwhip—stop at soft-medium peaks.
Want a chocolate-strawberry version, stabilized bakery-style Chantilly, or no-mascarpone option? 🍰🍓
