Do you love strawberry shortcake? I know I do and I make some every year when strawberry season rolls around again. But sometimes I want to mix it up and so I have come up with a strawberry shortcake dip which is great for parties and cookouts!
This strawberry shortcake dip is a completely new recipe for me that I started thinking about a month or so ago. Strawberry season was approaching, which had me thinking about strawberry shortcake. (of course!) Then my mind made a left turn and thought ‘how about dip?’ and here we are. 🙂 I knew I would need strawberries and whipped cream and a little sweetener, but also something to bind all the ingredients together, which meant cream cheese. Once I knew what I wanted to make, all I needed was to spend a little time in the kitchen tinkering before I had a bowl of dip for the family to try. They can be hard customers when they know they are testing a blog recipe, but I got thumbs up all around the first try. I think this dip was meant to be!
One note: I’ve made this a few times now (even with thumbs up I like to test different variations) and resist using more than 1/2 cup of the strawberry puree. Adding more thins out the dip too much and it won’t stick to crackers or fruit the way it should. I mean, you can add more, but expect the dip to be very saucy and messy to eat. Also, if your strawberries are not so sweet or as ripe as you might wish, you can boil the puree for 3-5 minutes to reduce and concentrate the flavors before mixing it into the dip. I had a box of ‘not so ripe’ strawberries and wasn’t happy with the flavor of the puree and a quick simmer improved things nicely.
And I do use premade whipped cream from the canister for this recipe. It keeps the dip light (in texture and calories) and also easy. I like Cabot Light Whipped Cream since it has fewer additives than the other brands available to me. Using your own homemade whipped cream will allow you to control the sugar; however, the dip won’t keep as long before starting to separate.
Oh, and anyone notice the plates? I do use these plates from time to time, but I knew I had to use them for this recipe. I had no choice! It was too perfect using my Strawberry Fair plates for this strawberry shortcake dip. 🙂
– Happy Eating, Annemarie
- 4 oz cream cheese, room temperature
- ½ cup strawberry puree
- 2 tbsp granulated sugar
- 2 tsp vanilla extract
- 2 cups premade sweetened light whipped cream
- ½ cup finely diced strawberries
- strawberry slices, graham crackers, or shortbread cookies for dipping
- Using a hand mixer, whip together the cream cheese, strawberry puree, sugar, and vanilla extract until smooth.
- Add 1 cup of whipped cream and fold it in gently. Then add the second cup of whipped cream along with the diced strawberries (reserving a few for topping the dip), and fold it in. Top with reserved strawberries and serve with sliced strawberries, graham crackers, and/or shortbread cookies.
If you wish to whip your own cream, use 1 cup of whipping or heavy cream plus 2 tbsp powdered sugar.
I use Cabot Light Whipped Cream.