For those times when whipped cream just won’t cut it, Strawberry Shortcake Dessert Dip is what you need! It’s super creamy and thick, does not deflate like whipped cream because it’s made with mascarpone, it tastes sweet and slightly tart at the same time, and finally, it’s loaded with homemade strawberry shortcake crumbs!

Mascarpone cream is very popular in Italian desserts, but there is no steadfast rule that says you can only use it in those types of desserts. I consider mascarpone to be a premium ingredient, because, let’s face it, it isn’t cheap and in my neck of the woods, sales of the item are few and far between. Even though Strawberry Shortcake Dessert Dip is not a high-end dessert, it certainly deserves the respect of a high-end ingredient!
So, before I convince you to pass by this recipe because of the cost, let me say this – yes, mascarpone is my first choice here, because the tanginess, thickness, and dense creaminess of it make this dessert dip so extraordinary. However, if mascarpone is simply not within your budget, go ahead and substitute it with cream cheese. But, for the love of all that is sanctified and holy, do not use anything but full-fat, brick-style cream cheese. Anything else will result in mediocre results. Period. Full stop.
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This is not your everyday, run-of-the-mill dessert dip. I would describe this dessert dip as high-end, opulent, lavish, and posh! If whipped cream were Oprah, then this Strawberry Shortcake Dessert Dip would be Elon! Forgive me, but I couldn’t think of any other super-rich people to make the comparison with!
Once you’ve prepared the dip, you can store it in the fridge for almost a week! It will keep its shape, retain its flavour, and not break down at all. Sometimes, whipped dessert dips will settle and water content or moisture will pool on top. This will not happen with this dip if you follow my instructions and tips very closely.

STRAWBERRY SHORTCAKE CRUMBS
Remember those pink and white ice cream bars with the strawberry-flavoured crumb coating? I do! In fact, they were my favourite ice cream bar when I was growing up. Now that I’m older, I don’t care much for ice cream, because it doesn’t seem to agree with me. I’m not lactose intolerant, but ice cream makes me feel bloated and blah, so I stay away from it as much as possible.
Now, in the instance that the ice cream in question is strawberry, I can’t pass it up. Because of the fact that I’m not a fan of ice cream, it is safe to assume that I am not an ice cream connoisseur. So, go easy on me when I tell you that my favourite ice cream is cheap ice cream, and the more artificial the strawberry flavour, the more I love it! I won’t name the brands that I like, but they package their ice cream in boxes. That’s all I’m going to say!
The number of Strawberry Shortcake Ice Cream Bars I ate when I was a kid is too high to count. I can’t tell you what the brand was, but the closest I can find are these by Good Humor. (I had to re-type ‘humor’ about five times before I could get my brain to let go of the O that should be in there – humour – it’s the Canadian in me!) Something tells me that in the 80s, the go-to brand was Nestle. Anyway, I digress!

WHAT IS MASCARPONE CHEESE?
Mascarpone is a very smooth, spreadable cheese made with fresh cream. The flavour is milky and slightly sweet, and it has a richness to it. The texture is almost buttery, but that’s because of the high butterfat content. In comparison to heavy cream, for example, mascarpone can have up to 75% fat content, while heavy cream falls somewhere between 35 and 38%
Mascarpone can be quite costly, but it is not something you would want to eat every day, so on occasion, it’s nice to splurge a little and treat yourself. Mascarpone can be used in both sweet and savoury recipes. Either way, it will always make sure the recipe is rich and creamy! In terms of savoury recipes, you can add mascarpone to pasta sauce or use it in place of cream in nearly any dish. It can also be used to thicken soups! My favourite way to use it is with fresh berries and fruit.

INGREDIENTS NEEDED FOR THIS RECIPE
You might have guessed by now that you need a batch of Strawberry Shortcake Crumbs. Go ahead, and click on the link. It will open and new page so you won’t lose this one. The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
To Make the Crumbs:
- Vanilla Pudding – Just a plain box of powdered mix is all you need. There’s no need to mix it according to the instructions on the package.
- Strawberry Jello – Again, this is just the powder. You will use the powder as it is – no need to mix it and let it set.
- Flour – Regular all-purpose flour is good.
- Butter – I used salted butter to offset some of the sweetness. Unsalted butter is certainly okay too.
- Golden Oreos – These are vanilla-flavoured Oreos. You’ll use one full package of Golden Oreos.
To Prepare the Remainder of the Recipe:
- Mascarpone – You will need one container of cheese. I love the Tre Stelle brand, because, unlike other brands, there are never any concerns about moisture separation.
- Confectioner’s Sugar – This superfine sugar is sometimes called powdered sugar. It is used in frostings, dessert toppings, icings, and baked goods quite often. It’s also very visually appealing when dusted lightly onto cakes and cookies.
- Whipping Cream – Sometimes referred to as heavy cream, this high-fat dairy product is often used for dessert toppings, ice creams, and even some cakes and cookies. Look for a whipping cream with 35 – 38% fat content.
- Vanilla Bean Paste – This has a strong vanilla flavour and has vanilla beans in it. It’s a more economical way to get the little black flecks of vanilla beans into baked goods without buying expensive pods!
- Strawberry Shortcake Crumbs – Here’s my easy crumb recipe!
- Strawberry Syrup – Here is my recipe for the most delicious and easy strawberry syrup.
- Cream of Tartar – This is completely optional, but I like to use a little bit of it whenever I’m working with whipped cream. It helps to stabilize the whipped cream so that it will not deflate.
HOW TO MAKE STRAWBERRY SHORTCAKE DESSERT DIP
Before you begin this recipe, make sure that you have prepared the strawberry shortcake crumbs first. They must be fully cooled before you start to assemble. Once the crumbs have been taken care of, it’s time to prepare the dip! Once the crumbs are cooled and you are ready to make your dip, place your mixing bowl into the freezer. An ice-cold bowl will help to make whipping the mascarpone and the cream faster and easier. Allow the bowl to chill for 5 minutes.
Transfer the cold mascarpone to the chilled mixing bowl. Beat for just a minute or two to loosen up the dense ingredient. Next, add in the cold whipping cream and beat to incorporate until smooth. Add the confectioner’s sugar. Beat until well incorporated. Finally beat in the vanilla bean paste, or vanilla extract, if using. If you would like stabilized whipped cream, go ahead and beat in the cream of tartar now; otherwise, continue to the next step. Fold in one cup of the strawberry shortcake crumbs.
Transfer half of the dip mixture to a serving bowl and use the back of a spoon to smooth it out, creating ridges in the dip. Drizzle over half of the strawberry syrup. Next, spoon in the remaining dip and once again, smooth out the surface with the back of a spoon. Drizzle over the remaining strawberry syrup. Use a chopstick or the handle of a wooden spoon to swirl the syrup throughout the dip. Top with the remaining strawberry shortcake crumbs. Cover and keep refrigerated until ready to use.

VANILLA BEAN PASTE
What is vanilla bean paste anyway? Have you used it before? I’ve only just learned of it myself about a year ago. I was reading through a dessert cookbook and it seemed like every third recipe had vanilla bean paste as one of the ingredients. I was intrigued.
Vanilla bean paste is a mixture of vanilla bean seeds, sugar, vanilla extract, and some type of thickener. In most cases, it’s corn syrup. It is a pourable substance, but not like water. It is more like molasses! The best part about it is that the vanilla flavour and scent are more intense, so if you love vanilla, try it! It is certainly a less expensive way to get those characteristic black flecks of a vanilla bean into your baking. Buying and scraping whole beans is not only tedious but expensive too.
If you don’t have any, or if you don’t want to buy any for this Strawberry Shortcake Dessert Dip, you can simply use regular vanilla extract. Use two teaspoons of vanilla extract in place of the vanilla bean paste.
Don’t have vanilla bean paste? No worries! You can use vanilla extract instead. The vanilla flavour will not be as strong, because to keep the cream thick, you will need to limit the amount of liquid vanilla extract you can add. For the amounts listed in the recipe card below, I would not use more than two teaspoons of vanilla extract.
HEAVY CREAM VS WHIPPING CREAM
Confession time – I use them both interchangeably, depending on what is available at the store, or whatever is on sale! Both of these can be quite costly. If memory serves me correctly, a 250mL carton, or one cup, here in Canada, will run just short of $5! There is a difference between the two, but not enough to concern yourself with when it comes to Strawberry Shortcake Dessert Dip.
Just in case you’re interested, the most basic difference is the amount of fat contained in both. Whipping cream has 35% fat. It can be whipped into peaks and it’s also rich enough that it won’t curdle when heated in soups and sauces. It’s nearly identical to heavy cream so if a recipe calls for heavy cream and you can only find whipping cream, feel free to use that instead. In contrast, heavy cream, which is sometimes called heavy whipping cream, contains about 38% fat. Either of those would work well in this recipe. I used 35% whipping cream.

QUESTIONS?
If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!

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Strawberry Shortcake Dessert Dip
Ingredients
- 475 grams mascarpone cheese (just under two cups)
- 1 cup confectioner's sugar
- 2/3 cup 35% whipping cream
- 2 tablespoons vanilla bean paste (or two teaspoons vanilla extract)
- 1 1/4 cups strawberry shortcake crumbs https://www.lordbyronskitchen.com/strawberry-shortcake-crumbs/
- 1/4 cup strawberry syrup https://www.lordbyronskitchen.com/easy-strawberry-syrup/
- 1/4 teaspoon cream of tartar, optional
Instructions
- Before you begin this recipe, make sure that you have prepared the strawberry shortcake crumbs first. They must be fully cooled before you start to assemble. Once the crumbs have been taken care of, it’s time to prepare the dip!
- Once the crumbs are cooled and you are ready to make your dip, place your mixing bowl into the freezer. An ice-cold bowl will help to make whipping the mascarpone and the cream faster and easier. Allow the bowl to chill for 5 minutes.
- Transfer the cold mascarpone to the chilled mixing bowl. Beat for just a minute or two to loosen up the dense ingredient.
- Next, add in the cold whipping cream and beat to incorporate until smooth.
- Add the confectioner’s sugar. Beat until well incorporated.
- Finally beat in the vanilla bean paste, or vanilla extract, if using.
- If you would like stabilized whipped cream, go ahead and beat in the cream of tartar now; otherwise, continue to the next step.
- Fold in one cup of the strawberry shortcake crumbs.
- Transfer half of the dip mixture to a serving bowl and use the back of a spoon to smooth it out, creating ridges in the dip.
- Drizzle over half of the strawberry syrup.
- Next, spoon in the remaining dip and once again, smooth out the surface with the back of a spoon.
- Drizzle over the remaining strawberry syrup.
- Use a chopstick or the handle of a wooden spoon to swirl the syrup throughout the dip.
- Top with the remaining strawberry shortcake crumbs.
- Cover and keep refrigerated until ready to use.
Notes
Nutrition
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