This recipe for homemade Strawberry Whipped Cream Dip goes well with homemade pastry dishes. It is simple to make, and it doesn’t require much time to prepare!

With the pretty pink color, my daughters enjoy helping with this recipe. With a little assistance with the stand mixer, they can handle most of the steps themselves.

I like to serve this with my Maple Banana Pecan Pastry Puffs. They become like delectable, dippable cream puffs, which have always been one of my favorite desserts. You could also serve this strawberry whipped cream dip with a fruit skewer of bananas and strawberries.

Strawberry Whipped Cream Dip

To create a whipped cream dip, it matters that the stand mixer bowl and heavy whipping cream are very COLD. Refrigerate the stand mixer for 15-30 minutes, and keep the heavy whipping cream in the refrigerator until you are ready to use it.

Take the stand mixer out of the refrigerator. Add the heavy whipping cream, vanilla, sugar, cinnamon, and strawberry jam. Turn to a high speed, and mix until it thickens into a creamy consistency. This requires longer than it takes for the stiff peaks to appear for a regular whipped cream recipe. It needs to have a thickness that works for dipping cookies, fruit, or pastry.

Taste, and adjust as needed. Make sure that it is sweet enough, it has flavor from the cinnamon, and it has a bit of pink color from the strawberry jam. Add more of any ingredients it needs.

Spoon the mixture into a serving bowl, and top with the pink crushed ice cream topping for a crunchy texture. Crushed Neapolitan cookies or red sprinkles would work as a topping too.

Serve with whatever treat you prefer to dip, and enjoy!

You might also enjoy reading how to make Maple Banana Pecan Pastry Puffs to dip with this recipe!

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