Homemade Strawberry Cream Cheese Recipe

A secret ingredient gives this strawberry cream cheese recipe more strawberry flavor than most. It’s fantastic spread on breakfast bagels, toast, or even muffins!

Freeze-dried fruit = the BEST Strawberry Cream Cheese Spread

No one in my family will eat a morning bagel without berry-flavored cream cheese. It’s pretty pricey at the grocery store, so I’ve been trying to duplicate it at home for years.

The first time I made it, I just beat in mashed fresh berries, but it wasn’t as sweet as the store bought variety, so my kids didn’t love it.

For years I made it using my homemade strawberry jam. It’s tasty, but the consistency is quite runny, even straight from the refrigerator.

Then I happened to read the label on the tub of Philadelphia strawberry cream cheese and saw that in addition to pureed real strawberries, it also calls for dried berries. Bingo!

The freeze dried berries add tons of fruity flavor without adding extra moisture. It’s the secret ingredient that most recipes leave out, and it makes a big difference!

How to make strawberry cream cheese spread

1. PREP – Let the cream cheese sit at room temperature for several hours until it’s very soft. Place it in a mixing bowl.
2. FREEZE DRIED BERRIES – Finely pulverize a scant half ounce of freeze dried strawberries in a food processor. Add to the bowl.
3. FRESH BERRIES – Wash and hull the strawberries, then pulverize them until you have a smooth puree. Measure 1/4 cup into the bowl.
4. BLEND – Add the confectioners’ sugar and salt, then beat all the ingredients for several minutes or until very smooth. Make sure you scrape down the sides of bowl occasionally with a spatula.
   If you prefer, you can blend the cream cheese spread in the food processor, but since you have to keep removing the lid to scrape the sides, I found it easier to use a bowl and mixer.
5. CHILL – You can serve immediately, but it will thicken after you chill it for an hour or two.

Leftover strawberry cream cheese can be stored in an airtight container in the refrigerator for up to two weeks.

I don’t recommend freezing it because as it thaws, it separates and becomes grainy.

PRO TIPS AND VARIATIONS:

• For best results, your cream cheese needs to be completely softened, or you can end up with lumps.
• You may want more or less powdered sugar depending on your taste, and the sweetness of the strawberries you use.
• I like using freeze dried berries because they are easy to finely grind, but you can use dried strawberries instead if you prefer.
• For more fluffy strawberry cream cheese, beat the mixture for several minutes to incorporate more air.
• For a different flavor profile, try adding vanilla extract or a bit of lemon zest.

What to eat with strawberry cream cheese besides bread?

• Spread it on pancakes, waffles, or French toast.
• Use it as a dip for fruit, vanilla wafers, pretzels, or graham crackers.
• It makes a tasty cheesecake filling for crepes, especially if you add sliced strawberries.

MORE STRAWBERRY RECIPES:

• Strawberry Cream Pie
• Strawberry Bread with Glaze
• Strawberry Cheesecake Dip
• Strawberry Poke Cake with Pudding
• Strawberry Donut Recipe
• Strawberry Pound Cake with Cream Cheese Glaze
• Strawberry Shortcake Ice Cream Recipe
• Strawberry Lemon Blondies

Made with simple ingredients and ready in minutes, this fresh strawberry cream cheese spread is so easy, and much more economical than store bought!