Strawberries & Whipped Cream
Ripe strawberries macerated (left to soften) in their own light syrup and topped with clouds of vanilla whipped cream. The simplest summer dessert: the berries do their thing while you eat dinner, and the cream whips up in minutes.
Nutrition per serving
about ⅓ cup berries with ½ cup whipped cream- Net carbs
- 5.3g
- Calories
- 227kcal
- Protein
- 2.1g
- Fat
- 22g
- Total carbs
- 14 g
- Fiber
- 1.2 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Dairy-free (coconut whip): Whipped coconut cream instead of dairy cream. It is a little softer and has a gentle coconut flavor that suits strawberries.
- Chill the can of coconut cream overnight. Scoop out the thick, solid cream (save the watery part for smoothies) and whip it with the sweetener and vanilla for 1–2 minutes until fluffy.
Balsamic & black pepper: The Italian way: strawberries macerated with a spoonful of balsamic vinegar and a few grinds of black pepper, which make them taste even sweeter and more intense.
- Toss the strawberries with the allulose, balsamic and pepper in place of the lemon juice and macerate as usual.
- Berries
- Whipped cream
- Nice to have (optional)
- Berries
- Whipped cream
- Nice to have (optional)
- Berries
- Whipped cream
- Also add
- Nice to have (optional)
Estimated cost $5.33 for 4 servings ($1.33 each) · how we estimate
Instructions
-
Toss the strawberries with the allulose and lemon juice and leave them at room temperature for 20–30 minutes, stirring once, until glossy and sitting in a light syrup.
-
Meanwhile, put your mixing bowl and whisk or beaters in the freezer for 10 minutes.
-
Whip the cold cream with the powdered erythritol and vanilla on medium speed for 2–3 minutes, to soft-to-medium peaks: billowy and holding its shape, but still soft at the tip. Stop as soon as it looks thick — a few seconds more turns it grainy.
-
Divide the berries and their juices among 4 glasses or bowls, top each with about ½ cup of whipped cream and garnish with mint.
Tips for success
-
Allulose dissolves almost instantly and draws juice from the berries just like sugar; granulated erythritol tends to sit undissolved and crunchy in the bowl. - For whipped cream that holds for a day without weeping, add 2 tablespoons of mascarpone or softened cream cheese to the cream before you whip it.
- Turn it into shortcake by spooning everything over warm chaffles or almond flour pancakes. Spoon any leftover whipped cream over keto hot chocolate or cold brew.
Nice to have, not needed
- Chilling the bowl and beaters for 10 minutes helps the cream whip faster — skip it if your cream is very cold.
Storage & meal prep
- Keeps 1 day in the fridge
- Doesn’t freeze well
Reheat: Serve cold; re-whisk the cream for a few seconds before using.
Prep tip: Keep the berries and the whipped cream in separate containers and assemble just before serving.
Best assembled just before serving. Macerated berries keep 2 days in the fridge; whipped cream keeps 1 day covered — re-whisk briefly before using.
Variations
2 variations, each with its own ingredients and macrosDairy-free (coconut whip)
DietWhipped coconut cream instead of dairy cream. It is a little softer and has a gentle coconut flavor that suits strawberries.
- heavy cream → coconut cream
6.3 g net · 222 kcal · 2.6 g protein · 21 g fat · ≈$1.22 per serving (+1 g net carbs vs the original)
Balsamic & black pepper
FlavorThe Italian way: strawberries macerated with a spoonful of balsamic vinegar and a few grinds of black pepper, which make them taste even sweeter and more intense.
- lemon juice → balsamic vinegar
- + freshly ground black pepper
5.9 g net · 230 kcal · 2.1 g protein · 22 g fat · ≈$1.37 per serving (+0.6 g net carbs vs the original)
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