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Strawberry Shortcake Dip

Strawberry Shortcake Dip

This Strawberry Shortcake Dip combines the nostalgic flavors of buttery cake and sun-ripened berries into a creamy, scoopable delight that can be enjoyed with crunchy snacks or fresh fruit slices.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings servings
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 8 oz (225g) Vegan Cream Cheese
  • 1/2 cup Chilled Coconut Cream
  • 1.5 cups Fresh Organic Strawberries, finely diced
  • 3-4 tablespoons Maple Syrup or Agave
  • 1 teaspoon Vanilla Bean Paste
  • 1/2 teaspoon Lemon Zest
  • 1/4 cup Crushed Vegan Shortbread

Method
 

  1. Prep the Fruit: Wash the strawberries thoroughly and pat them dry. Dice them into very small pieces.
  2. Soften the Base: Place the vegan cream cheese in a mixing bowl and beat until smooth.
  3. Add Sweetness and Aromatics: Pour in maple syrup, vanilla bean paste, and lemon zest, then whisk until glossy.
  4. Whip in the Coconut Cream: Fold in the chilled coconut cream gently.
  5. The Final Fold: Gently fold in the diced strawberries and half of the crushed shortbread.
  6. Chill and Garnish: Transfer to a serving bowl, top with remaining shortbread, and chill in the refrigerator for at least 30 minutes.

Notes

To keep the dip light, ensure the cream cheese is at room temperature and the coconut cream is very cold. Toss strawberries in a teaspoon of maple syrup if they are tart. Serve with fresh fruit slices or crunchy snacks for dipping.