Strawberry Shortcake Dessert Dip

Course: Dessert

Cuisine: Italian, North American

Prep Time: 10

Total Time: 10

Servings: servings

Calories: 290kcal

Author: Lord Byron's Kitchen

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!

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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

One serving is equal to 1/4 cup.

Nutrition