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 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!
- 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!
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!
- 8 oz (226g) Full Fat Cream Cheese, softened (don't microwave)
- 1 ½ Cup (156g) Sifted Powdered Sugar
- ¼ Cup (46g) Strawberry Puree (puree about 5-6 medium strawberries)
- 1 Teaspoon(4g) Strawberry Extract
- 1 cup (232g) heavy cream
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 ½ inch from the edge of the cake layers, then spread filling within the dam. Makes about 3 cups.
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.
Hello! I'm wondering if I could substitute the powdered sugar for something else? Would stevia or splenda work instead?
I was wanting to freeze my cake already ready. Is this filling able to freeze?