Shortcut Strawberry Shortcake Dip
A 10 minute, 4 ingredient strawberry cheesecake dip made with Little Debbie Strawberry Shortcake rolls, cream cheese, Cool Whip and fresh strawberries. An easy shortcut strawberry dip for Valentines Day, Mothers Day or anytime you need an easy spring or summer dessert recipe.
Servings: 24 servings
Calories: 2tablespoons
Equipment
Ingredients
- 1 (8-ounce) block cream cheese, softened
- 5 Little Debbie Strawberry Shortcake rolls from a 13-ounce box, divided (Six rolls come in a box. Enjoy the 6th one as a snack!)
- 1 (8-ounce) container frozen Cool Whip, thawed (or 2 cups sweetened whipped cream)
- 1 cup chopped fresh strawberries
- One whole strawberry for garnish (Optional)
Instructions
- Beat the softened cream cheese in a large bowl with an electric hand mixer until creamy.
- Unwrap and crumble 4 ½ of the strawberry shortcake rolls. SAVE the remaining half of a roll for the garnish.
- With the mixer on low speed, mix in the crumbled cake rolls JUST UNTIL BARELY COMBINED. If you want a smooth, thinner dip, go ahead and beat it on medium. If you like a few pieces of cake to show, take it slow.
- With a flexible spatula, gently fold in the Cool Whip. If you prefer a thinner dip, you can just use the mixer to blend it in. See NOTE below.
- Stir in the chopped fresh strawberries, spoon into a serving bowl and top with one strawberry sliced almost in half. Slice the remaining half of a shortcake roll into 3 slices. Place next to the strawberry on top of the dip.
- You are ready to serve! To serve later, cover and chill in the refrigerator up to 3 days.
Notes
Watch out for Pepto pink colored dip. Be aware, the more you stir or mix the dip, the more the strawberry-flavored filling will turn the dip the familiar pink color.
PRO TIP: If your strawberries are not in season and super sweet and juicy, go ahead and add ¼ cup powdered sugar when beating the cream cheese until smooth.
Optional garnish drizzle: Strawberry glaze such as Marzetti can be found in produce section by strawberries. Use a zip-top bag with the tip snipped with scissors to pipe the glaze into a drizzle on the dip.
