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Vanilla Whipped Cream for Strawberry Shortcakes

Use this recipe to make our Strawberry Shortcakes. Look for organic heavy cream. It whips, holds its shape, and tastes better than regular heavy cream does.

  • Yield: Makes about 3 1/2 cups

Source: Martha Stewart Living, July 2003


  • 2 cups organic or high-quality heavy cream
  • 2 tablespoons pure vanilla extract or kirsch
  • 2 tablespoons confectioners’ sugar


  1. Chill a mixing bowl. Combine heavy cream, vanilla extract, and sugar in prepared bowl. Using a whisk, beat until soft peaks form. Whip cream to stiff peaks just before serving.

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