Raspberry Whipped Cream Puffs


Today is National Raspberries and Cream Day!

Please don’t confuse this momentous day of celebration with National Raspberry Cream Pie Day (that was August 1)… or National Raspberry Cake Day (that’s observed on July 31)… or National Raspberry Popover Day (long passed… May 3)… or National Raspberry Bombe Day (that’s not until next week).

(Come to think of it…who comes up with these “National Days” anyway?)

Raspberry Whipped Cream Puffs

This is the day to buy pints and pints of beautifully luscious raspberries and pair them with rich, sweet cream for your own little bit of heaven on earth. Move fast because raspberry season officially ends in just a few weeks.

Raspberries are low in saturated fat and cholesterol and a great source of fiber, vitamin C and magnesium. But you won’t be thinking of that when you dive into these incredible Raspberry Whipped Cream Puffs.

I flavored the whipping cream with raspberry jam, which really makes the filling smooth and creamy (no seeds in sight but lots of raspberry flavor). You can make the puffs the day before and store them in an airtight container. Don’t fill them until just before serving so they don’t get soggy.

Now get moving! You have no time to waste…there’s another raspberry holiday right around the corner!


If you liked this recipe, here are some more great recipes with raspberries:

Coconut Raspberry Ice Pops

Black and Red Raspberry Tarts

Raspberry Jam Cookies

Easy Vanilla Buttercream Frosting


You know what makes me happy?


Yours. Mine. Everyone’s.

Whether the year was good, bad or meh… we’re still here. We survived 365 days of whatever life handed us… and that alone is worth celebrating.Easy Vanilla Buttercream Frosting

We celebrated my mother’s 80th birthday recently with her favorite cake: White Cake with Lemon Filling and Buttercream Frosting. Okay, I’ll admit I used boxed cake mix and a jar of lemon fruit tart filling… but I made the Easy Vanilla Buttercream Frosting (because of the first word… EASY).

Prepare the cake according to the package directions. I added 1-Tablespoon of vanilla to pump up the flavor just a bit. For the lemon filling, I used Clearbrook Farms Lemon Fruit Tart Filling

Also, if you want to learn how to prevent common cake disasters, or other things like how to make a four-layer cake, click here.

Wow. It just hit me. Eighty years. That’s a number I can’t fathom right now.

But I hope it comes for me some day, ‘cause like I said, birthdays make me happy.

I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mamashighstrung@gmail.com