If you love strawberry cream cheese but want something that tastes fresher and more real than the tub from the store, this is the version I make. It uses actual strawberries, not just flavoring, so it has that bright fruit flavor that tastes homemade in the best possible way.
- Real strawberry flavor – Instead of using artificial strawberry flavoring with lots of extra sweetener, this homemade version is made with fresh strawberries for a brighter flavor.
- Texture control – When you make it at home, you can decide whether you want it smoother and more whipped or a little chunkier with visible bits of strawberry throughout.
- Chef tested – I tested this recipe many times to ensure it wasn’t too watery- most recipes just throw in strawberries, but it wasn’t the same thick texture I enjoy in a cream cheese.
Ingredients Needed for Strawberry Cream Cheese
You only need three simple ingredients to make this flavored cream cheese. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Fresh strawberries – Fresh strawberries are what make this recipe stand out. They give the cream cheese a bright, real berry flavor that feels much fresher than jam-based versions.
- Sugar – The sugar helps pull moisture out of the strawberries and sweetens the final spread. It is doing more than just adding sweetness.
- Cream cheese – Softened cream cheese gives you the smooth, rich base that makes this spread actually feel luxurious enough for a bagel or toast.
How to Make Strawberry Cream Cheese (Step-by-Step)
Making this flavored cream cheese is as easy as one, two, three!
- Macerate strawberries. In a large mixing bowl, toss the strawberries with some of the sugar, allow to sit. Turn the mixture out onto a paper towel lined plate. Pat dry, as best as you can.
- Combine strawberries, sugar and cream cheese. Transfer the dried strawberries, sugar and cream cheese to a large food processor. Blend until fairly smooth. Some smaller bits of strawberry will remain.
- Chill before use. Transfer to a container with a lid, cover and chill before using to come back to a more spreadable consistency.
Ways to Use Strawberry Cream Cheese
Whether you’re slathering, dipping or eating with a spoon, this cream cheese spread can be used in so many ways.
- Bagels
- English muffins
- Toast
- Waffles
- Crepes
- Stuffed french toast
- Tea sandwiches
- Graham crackers
- Fruit dip
- Brunch boards
Chef Tips
I’ve tested this recipe several times to be able to bring you not only a great recipe, but also tips and tricks for along the way.
- Use softened cream cheese – If the cream cheese is too cold, it will not blend smoothly and you are more likely to end up with a lumpy spread. Fully softened cream cheese makes a big difference here.
- Chill before serving – Right after blending, the mixture can feel a little soft. Giving it 30 to 60 minutes in the refrigerator helps it firm back up into that better bagel-spread texture.
- Blend to your preferred texture – If you like a smoother, pinker whipped spread, blend a little longer. If you want more visible strawberry bits, stop earlier.
- Use while the strawberries are still fresh – This is best when the berry flavor is still bright. It is a small-batch recipe for a reason.
Storage and Freezing
Storage: Store in an airtight container in the refrigerator for up to 5 days. Because it contains dairy and fresh herbs, it should stay chilled until you are ready to use it.
Freezing: Freezing is not ideal for the best texture. Cream cheese spreads can sometimes become grainy or separate slightly after thawing, especially once mixed with other ingredients.
If you do freeze it, store it in an airtight freezer-safe container for up to 1 month and thaw it in the refrigerator. Stir well before serving. The flavor should still be fine, but the texture may be less smooth than fresh.
Frequently Asked Questions
Fresh strawberries are delicious, but they also carry a lot of water. If you just throw them straight into the cream cheese, the spread can get loose, watery, and less stable than you want. Tossing the berries with sugar first helps draw out some of that extra moisture. Then patting them dry before blending keeps the final strawberry cream cheese flavorful without thinning it out too much.
The most common reason is excess moisture from the berries. Macerating the strawberries with sugar and patting them dry before blending helps keep the spread thicker and creamier.
Fresh strawberries are the best choice for this recipe because frozen strawberries usually release even more liquid when thawed, which can make the spread too loose.
It is best within about 4 days in the refrigerator. Since it uses fresh fruit, it is better enjoyed sooner rather than later.
More Sweet Sauces and Spreads
If you know me, you know how much I love a homemade sauce. Here are some of my favorites.
Strawberry Cream Cheese Recipe
Ingredients
- 1 cup fresh strawberries hulled and quartered
- 3 tablespoons sugar divided
- 8 ounces cream cheese softened
Instructions
- In a large mixing bowl, toss the hulled and quartered 1 cup fresh strawberries with 2 tablespoons of the sugar, allow to sit for 10-15 minutes. Turn the mixture out onto a paper towel lined plate. Pat dry, as best as you can.
- Transfer the dried strawberries, remaining 1 tablespoon of sugar and softened 8 ounces cream cheese to a large food processor. Blend until fairly smooth. Some smaller bits of strawberry will remain.
- Transfer to a container with a lid, cover and chill for 30-60 minutes before using to come back to a more spreadable consistency.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Nutrition
