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.
– 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.