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!
Strawberry Shortcake Dip
This strawberry 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. So it’s a strawberry cheesecake dip too!
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!
Tips for Success
Tip 1 – Strawberry Puree: 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.
Tip 2 – Out of Season Strawberries: 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.
Tip 3 – Whipped Cream: 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. 🙂
If you try my recipe for Strawberry Shortcake Dip, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.
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– Happy Eating, Annemarie
Strawberry Shortcake Dip
- 4 oz cream cheese, room temperature
- 1/2 cup strawberry puree
- 2 tbsp granulated sugar
- 2 tsp vanilla extract
- 2 cups premade sweetened light whipped cream
- 1/2 cup finely diced strawberries
- strawberry slices, graham crackers, and/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.
- Making the Strawberry Puree: 3/4 cup of roughly chopped strawberries will make 1/2 cup of strawberry puree. Add strawberries to a food processor and puree for about 30 seconds, or until smooth. I would not recommend using more than 1/2 cup of puree since that will thin out the dip too much and make it more of a sauce.
- Whipped Cream: 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.
Yum! This looks so good. Can you use frozen strawberries to make the purée?
Yes, that will work. Just thaw them and taste the puree when you make it. If it is not sweet/intense enough for you, simmer it as I discuss in the tips in the post.
Heather K says
This is so good for an afternoon snack or midnight treat. Thank you.
Love the recipe. Just what I was looking for.
But I, too would like to comment on the dishes.
My grandmother gave me her dishes and I believe they are the same pattern as yours.
It’s called Strawberry Fair by the Johnson Brothers in England.
I also have bowls and dishes of various sizes. It’s a big set.
I’ve never seen one like it until now!!
Exactly! That’s the pattern! I got them from my grandmother too. 🙂 She had the whole set so I have a complete service for 12.
Light, fluffy, fruity and delicious. What else could a gal ask for?! I love pretty little tasty dips like this! Thanks for the recipe!
Thanks! I’m glad you enjoyed it!
I plan to make this for my daughter’s Strawberry Shortcake Brunch Birthday party that starts @10:30am. Can it be made the night before and kept in the fridge or do I need to make it that morning? Thanks!
While I do generally make it the day of, I think it’s still quite good the next day (I certainly have no trouble eating it a day later!), so making the night before should be just fine. I would add the chopped strawberries that morning though. They can get a little mushy.
This dip looks so good! I can eat it by the spoonful! It’s light and refreshing, a perfect summer treat.
Thanks! It’s good by the spoonful too. 🙂
The dip looks great, I can never say no to strawberries and cream cheese together, but what I’m SERIOUSLY drooling over are those plates!!! Gorgeous!!!
Thanks! My grandmother left them to me and I’ve always loved them. They are a set of 12 with every sort of plate and bowl you can imagine.