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Pair tangy cream cheese and sweet strawberries with your favorite bagel for an easy, delicious breakfast! This strawberry cream cheese spread is so easy to make, you’ll wonder why you ever bothered to buy it at the store.
I love heading down to the local bagel shop and grabbing a bagel and cream cheese.
I am obsessed with a good veggie cream cheese, but this time of year it’s hard to beat strawberry cream cheese.Â
What could be better than sweet strawberries and tangy cream cheese slathered onto a toasted bagel??
Well, I’ll tell ya: when you’re able to make that strawberry cream cheese at home in a matter of minutes.
Easy homemade strawberry cream cheese spread
Listen, there’s nothing wrong with grabbing a tub of your favorite cream cheese spread from the store, ok? We all deserve a little shortcut when we need it!
But if you’ve got some summer-fresh strawberries, you have to try making your own strawberry cream cheese.Â
The amazing strawberry flavor combined with the tanginess of the cream cheese and just a bit of sweetness from powdered sugar is so good. Plus, it’s so easy to make that you might just find yourself making a batch of this stuff every week this summer!
Forget plain cream cheese. We’re loading up our morning bagel with homemade strawberry cream cheese, sipping on an iced shaken espresso, and having the slow morning we deserve.
How to make my strawberry cream cheese
Are you ready to see just how easy this recipe is to make??
Ingredients you’ll need
To make my strawberry cream cheese, you’ll need:
- 1 (8-ounce) package room-temperature cream cheese
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- heaping ½ cup diced fresh strawberries
Make sure your cream cheese is softened to room temperature before you get started. This will give you the smoothest texture in the finished cream cheese spread.
If you forgot to set your cream cheese out ahead of time, check out my tricks for softening cream cheese quickly.
If you’re out of powdered sugar, don’t stress. Learn how to make powdered sugar and save yourself a trip to the grocery store!
Are your strawberries really ripe? Take a minute to blot them gently with a paper towel to remove some of the excess moisture before adding them to the cream cheese.Â
Making this recipe
Grab a stand mixer or hand mixer and beat the softened cream cheese, powdered sugar, and vanilla on medium speed for 3-4 minutes. Don’t try to rush this process—you want the cream cheese mixture to be super smooth and creamy!
Add in the strawberries and mix to incorporate them.
Transfer the strawberry cream cheese to an airtight container and chill it in the fridge for at least 2 hours before serving.
Storage tips
Store homemade strawberry cream cheese in an airtight container in the refrigerator for 3-4 days.Â
Cream cheese tends to split after being frozen and thawed, so I do not recommend freezing this spread. If you do freeze it, plan to whip it with a mixer for a few minutes after thawing and keep in mind that the texture might not be the same.
Serving suggestions
Obviously this cream cheese spread is incredible on top of a toasted bagel. It would be really great on homemade bagels!
But don’t stop there. If you don’t have bagels on hand, it would be delicious on top of a thick slice of toast, especially toasted english muffin bread.Â
You could even put it on top of your favorite waffles or use it to stuff french toast!
Or give it the cream cheese fruit dip treatment and set it out with an array of fresh berries, graham crackers, and pretzels. Kids and adults alike could totally get behind that snack board!
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In the bowl of an electric mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese, powdered sugar, and vanilla on medium speed for 3-4 minutes. Add in the strawberries and mix to incorporate the strawberries. Cover and refrigerate for at least 2 hours before serving.
If you prefer a sweeter cream cheese, feel free to add more powdered sugar to sweeten it to your taste.
Store in an airtight container in the refrigerator for up to 4 days.
Calories: 111kcal, Carbohydrates: 4g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Cholesterol: 29mg, Sodium: 89mg, Potassium: 52mg, Fiber: 0.2g, Sugar: 3g, Vitamin A: 382IU, Vitamin C: 5mg, Calcium: 29mg, Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
