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. We wanted a light filling with amazing strawberry flavor. The cream cheese in the recipe not only adds wonderful flavor, but it also helps to thicken up the consistency a bit.
How to Make Strawberry Whipped Cream Cheese Filling
- To help whip things up a little more quickly, it’s a good idea to chill your whisk attachment (or beaters of a handheld mixer) in the freezer for about ten minutes.
- Next, in a medium sized bowl, add the cream cheese, powdered sugar, strawberry puree and strawberry extract. Strawberry extract is optional, but I love the boost of flavor that it gives to our filling.
- Mix until blended. Slowly add the heavy cream and beat until it’s nice and fluffy! This will take a couple of minutes, and you will be left with a light and luscious strawberry filling that you are going to want to dive right into!
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 1/2 to 1/4 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!
- Strawberry Buttercream Frosting– This flavorful strawberry frosting recipe also pipes perfectly!
- Strawberry Cake from Scratch– Oh so moist and flavorful! We love this homemade strawberry cake!
- Strawberry Cake- A Doctored Cake Mix Recipe- A delicious cake mix recipe that also incorporates strawberries!
- Chocolate Covered Strawberry Cake– Oh so good, and with a dramatic chocolate drip too!
- Strawberry Lemon Cake– Such a refreshing combination of flavors! Perfect for spring & summer!
Thanks for stopping by! Remember that we have tons of our favorite cake and frosting recipes in our Recipes Section! If you’re interested in learning more about cake decorating, we offer lots of great tutorials and in Free Cake Tutorials section (which also includes a free video section)
Or, if you are interested in having access to our entire library of hundreds of online cake decorating video tutorials, you should consider becoming a member of My Cake School! We would love to have you! You can find all of the details here: Joining Information for My Cake School.
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!
Ingredients
- 8 oz (226g) Full Fat Cream Cheese, softened (don't microwave)
- 1 1/2 Cup (156g) Sifted Powdered Sugar
- 1/4 Cup (46g) Strawberry Puree (puree about 5-6 medium strawberries)
- 1 Teaspoon(4g) Strawberry Extract
- 1 cup (232g) heavy cream
Instructions
Chill the whisk attachment or beaters of a handheld mixer in the freezer for about 10 minutes.
In a medium sized bowl, add the cream cheese, powdered sugar, strawberry puree and strawberry extract. Mix until blended. Slowly add the heavy cream and beat until fluffy- this will take about 2 minutes.
This is a soft filling and so you'll want to pipe a dam of frosting about 1/2 inch from the edge of the cake layers, then spread filling within the dam. Makes about 3 cups.
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!
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.