Prep time: 15 mins | Chill time: 1 hour | Servings: 6-8
Ingredients
- 1 lb (450g) Fresh strawberries, hulled and sliced
- 8 oz (225g) Cream cheese, softened to room temperature
- 1 cup Powdered sugar (adjust to taste)
- 1 tsp Vanilla extract
- 8 oz (225g) Whipped topping (like Cool Whip) or freshly whipped cream
- Optional: 1 cup mini marshmallows or small diced pound cake for extra texture.
Instructions
1. Prepare the Creamy Base
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or whisk.
- Add the powdered sugar and vanilla extract. Mix again until fully combined and fluffy.
2. Fold in the Fluff
- Gently fold in the whipped topping using a spatula. You want to keep the mixture light and airy, so do not over-mix.
3. Add the Fruit
- Gently fold in most of the sliced strawberries, saving a few for the garnish on top.
- Tip: If you are adding marshmallows or cake bits, fold them in now.
4. Chill and Serve
- Transfer the mixture into a large serving bowl or individual glasses as shown in the image.
- Top with the remaining strawberry slices.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld and the texture to firm up.
Chef’s Tips
- Keep it Fresh: Add the strawberries just before chilling. If you add them too early (days in advance), they may release juices that can make the cream a bit pink and runny.
- Variation: You can add blueberries or raspberries for a “Berry Medley” version.
- Low Carb: Use a sugar-free powdered sweetener and heavy whipping cream for a keto-friendly version.
This is a crowd-pleasing dessert that looks beautiful on any table!
