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Strawberry Shortcake Dip

Strawberry shortcake dip is a no-bake dessert dip with a fluffy, creamy white base swirled with strawberry jam and studded with shortcake pieces. Chill it for an hour so the texture stays thick and scoopable for parties.
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Prep Time 15 minutes
Chilling 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Appetizer, Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Creamy dip base
  • 8 oz cream cheese Softened to room temperature for easy beating.
  • 0.5 container (8 oz) whipped topping Thawed for a smooth fold-in.
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
Strawberry swirl & mix-ins
  • 1 cup fresh strawberries Dice for gentle folding.
  • 2 tbsp strawberry jam For a colorful swirl.
  • 1 package (10 oz) pound cake or shortcake Cut into cubes for studded texture.
  • 1 fresh strawberries for serving Extra berries for serving alongside the dip.

Equipment

  • 1 stand mixer

Method
 

Make the creamy base
  1. Beat cream cheese and powdered sugar until fluffy and lighter in color.
  2. Fold in whipped topping and vanilla extract until well combined with no dry streaks.
Add strawberries and jam swirl
  1. Fold in diced fresh strawberries gently so the pieces stay intact.
  2. Swirl strawberry jam into the mixture for color, leaving streaks rather than fully mixing.
Chill and serve
  1. Transfer the dip to a serving bowl and refrigerate for at least 1 hour until thick and scoopable.
  2. Serve with fresh strawberries, pound cake or shortcake cubes, and additional dippers like graham crackers or vanilla wafers.

Notes

Pro tip: Soften cream cheese fully before beating for the fluffiest texture. Refrigerate in a covered container up to 3 days; it does not freeze well because the creamy base can separate after thawing. For a lighter option, use reduced-fat cream cheese and a reduced-sugar whipped topping if you prefer.