A light, airy, and sweet dessert featuring fresh strawberries folded into a velvety whipped base. It is the perfect balance of creamy and fruity.
- Prep time: 10 minutes
- Chilling time: 1–2 hours
- Servings: 6–8
Ingredients
- 2 cups fresh strawberries, hulled and chopped
- 1 package (8 oz) cream cheese, softened to room temperature
- 1 can (14 oz) sweetened condensed milk
- 1 container (8 oz) whipped topping (like Cool Whip) or 2 cups freshly whipped heavy cream
- 1 teaspoon vanilla extract
- Optional add-ins: 1/2 cup mini marshmallows or 1/2 cup chopped pecans for crunch.
Instructions
1. Prepare the Cream Base
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually pour in the sweetened condensed milk and vanilla extract, continuing to beat until the mixture is completely combined and lump-free.
2. Fold in the Fluff
Using a spatula, gently fold in the whipped topping. You want to keep the mixture airy, so avoid over-mixing.
3. Add the Fruit
Gently stir in the chopped strawberries (and any optional add-ins like marshmallows or nuts) until they are evenly distributed throughout the cream.
4. Chill and Set
Transfer the mixture into a glass serving bowl. Cover and refrigerate for at least 1 to 2 hours before serving. This allows the flavors to meld and the texture to firm up slightly.
5. Serve
Serve chilled in individual dessert bowls. You can garnish the top with a few extra strawberry slices or a sprig of mint.
Quick Tips:
- Stability: If you want a thicker, “cheesecake-style” scoop, ensure your cream cheese is very soft before mixing to prevent lumps.
- Low-Sugar Option: You can use Greek yogurt mixed with a bit of honey instead of condensed milk for a tangier, lighter version.
- Texture: If using frozen strawberries, make sure to thaw and drain them thoroughly first so the extra moisture doesn’t make the salad runny.
