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"There is a holiday for everything these days."

This is so true. Have you ever searched national food holidays? My oldest kiddos are really into these food holidays. Not that we celebrate them per say but it is sort of fun to see that today is National Escargot Day (May 24) or National Gingerbread Day (June 6 - this seems like the wrong time of year to me).

June is full of fun food holidays and most of them are seasonally appropriate. I noticed a few of the June holidays include strawberries, and you know what pairs well with strawberries? Fresh whipped cream!

Sure, the stuff that comes in the aerosol can is fun to squirt out, but flavor-wise it doesn’t hold a candle to the fresh stuff. Using a Mason jar and some good old fashion arm strength, you can shake up a batch of the fresh stuff in about five minutes. If I am going to feed my children dessert, I am going to make them work for it a bit.

We all had fun taking turns vigorously shaking the jar. All it takes is little arm workout plus lots of giggling. Just watch the crazy faces everyone makes as they are concentrating on shaking the jar without dropping it. You will be able to feel and hear the difference when the cream is ready. Once the liquidy swoosh stops take a peek and see if it is ready. The cream should be thick and coat the sides of the jar.

Did you know if you keep shaking that eventually, it will turn into butter? Depending on how much energy your little ones have you could have them shake you up fresh butter for dinner.

We enjoyed our fresh whipped cream with a make-do strawberry shortcake. I took help from the grocery store with the bakery angel food cake loaf. I then macerated some strawberries while we were busy shaking up the whipped cream. Strawberry Shortcake Day is June 14, by the way. Enjoy!

Fresh Whipped Cream

Ingredients

  • ½ pint (1 cup) whole whipping cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract

Directions

  1. Place a pint Mason jar with lid in the freezer for 30 minutes
  2. Remove the jar and pour in whipping cream, sugar, and vanilla. Seal tightly.
  3. Shake the jar vigorously for about 5 minutes or until you can’t hear the liquidy swoosh of the cream anymore
  4. Use immediately or cover tightly and store in the fridge for up to 2 days

Jamie Gates

Parent Blogger and Recipe Creator

Jamie is the creator, recipe developer, and photographer behind The Kitchenarium. She is a wife, mother to four, coffee drinker, cookie baker, PTA/PTO mom, and a modern Tupperware lady. Jamie first started publishing recipes online in 2007. When she's not working Jamie enjoys hosting all day brunch parties, hiking with her family, trying a new-to-her local restaurant, or binge reading a new book. ...

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Categories: lifestyle,