Food & Cooking Recipes Dessert & Treats Recipes Vanilla Whipped Cream for Strawberry Shortcakes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes about 3 1/2 cups 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. Ingredients 2 cups organic or high-quality heavy cream 2 tablespoons pure vanilla extract or kirsch 2 tablespoons confectioners’ sugar Directions 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. Rate it Print