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Strawberry Shortcake Dip

Strawberry shortcake dip is a no-bake, fluffy white creamy dessert dip swirled with strawberry jam and gently folded with fresh diced berries. Chill it for at least 1 hour, then serve with pound cake cubes and fresh strawberries for a party-ready, crowd-pleasing texture.
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Prep Time 15 minutes
Chill 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Appetizer, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Cream base
  • 8 oz cream cheese Softened to room temperature.
  • 0.5 cup powdered sugar
  • 1 container (8 oz) whipped topping Thawed.
  • 1 tsp vanilla extract
Strawberry swirl and bites
  • 1 cup fresh strawberries Diced.
  • 2 tbsp strawberry jam
  • 1 package (10 oz) pound cake or shortcake Cut into cubes.
  • 1 Fresh strawberries for serving Optional garnish.

Equipment

  • 1 stand mixer

Method
 

Make the creamy dip base
  1. Beat the cream cheese and powdered sugar until fluffy and smooth, scraping the bowl as needed for even texture.
  2. Fold in the whipped topping and vanilla extract until well combined, keeping the mixture light and thick.
Add strawberries and jam swirls
  1. Fold in the diced fresh strawberries gently so they stay intact and don’t bleed too much.
  2. Swirl the strawberry jam through the mixture for color, then stop mixing once marbling forms so the dip stays visually streaked.
Chill and serve
  1. Transfer the dip to a serving bowl and refrigerate for at least 1 hour until set and scoopable.
  2. Serve the chilled dip with fresh strawberries for serving and pound cake or shortcake cubes as dippers.

Notes

Pro tip: soften the cream cheese fully so the base turns fluffy with no lumps. Refrigerate in a covered container up to 3 days; freeze is not recommended due to texture changes. For a lighter option, swap whipped topping for an equal amount of stabilized low-fat whipped topping if available.