Chill the bowl in the refrigerator for about 10 minutes before using.
Blend the strawberries using either an immersion blender (stick blender), regular blender or food processor. I used an immersion blender for this recipe.
Add the cold whipping cream, pureed strawberries, powdered sugar and instant pudding (if using) into the chilled bowl.
If you are using stand or electric mixer,turn it on to a low setting to start beating.
As the cream begins to thicken turn up the speed to a medium setting and beat until the cream reaches the desired consistency.
For soft peaks, beat for about 3 minutes on medium speed. The cream will be thick enough to hold its shape in soft billowy peaks. This consistency is perfect for scooping over pancakes, fruit, crepes. Also, a great consistency for filling and spreading over cakes.
For stiff peaks: The beaters or whisk leaves distinct tracks/lines in the cream while beating. You will also notice stiff peaks when the beaters are lifted off the cream. The firm consistency makes stiffly beaten cream perfect for decorative piping. The piped cream holds it shape with the defined and decorative piping
Stop beating the cream immediately as it reaches this stage. Over beating beyond this stage will cause the cream to separate into liquid and curdled solid pieces.
Use the cream shortly after whipping: Use the cream shortly after whipping. The whipped cream should not be left at room temperature for long periods of time. Warm cream deflates quickly and can turn watery.
Store unused cream in the refrigerator: Store unused whipped cream in a sealed container in the refrigerator for up to 3 days. The refrigerated whipped cream usually loses its soft airy texture after a few days. Whip it for about a minute to reuse for frosting or piping.