Ingredients:

  • 8 ounces (225g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 1 pound (450g) fresh strawberries, hulled and chopped
  • 2 tablespoons (30 ml) granulated sugar
  • 1 tablespoon (15 ml) lemon juice
  • Store-bought shortbread cookies, toasted lightly (approx. 20-24 cookies)
  • Graham crackers
  • Vanilla wafers
  • Fresh strawberries (sliced)
  • Angel food cake cubes

Instructions:

  1. Combine chopped strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat until the strawberries release their juices and soften slightly. Let cool completely.
  2. In a large mixing bowl, cream together the softened cream cheese, butter, granulated sugar, powdered sugar, vanilla extract, and salt until light and fluffy.
  3. Gently swirl the cooled strawberry mixture into the cream cheese base, leaving some streaks for visual appeal. Do not overmix.
  4. Lightly toast the shortbread cookies in a toaster oven or regular oven for a few minutes until golden brown.
  5. Cover and refrigerate the dip for at least 30 minutes to allow the flavors to meld. This step enhances the flavor but isn't mandatory.
  6. Transfer the dip to a serving bowl and arrange your chosen dippers around it. Tuck in!