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Strawberry Shortcake Cream Cheese

Chef Joshua Simpson from Nashville’s Proper Bagel shares his recipe for a sweet cream cheese that is good enough for breakfast bagels or dinner-party desserts. The strawberry jam makes more than you need for this recipe, but we are sure you will find plenty of other uses for it. Also, feel free to use store-bought jam if you have a favorite or are in a hurry.

Strawberry Shortcake Cream Cheese
Makes about 1 1/2 pounds


For the strawberry jam:
4 cups fresh or frozen strawberries
1/2 cup granulated sugar
2 teaspoons cornstarch
Zest of 1 lemon

For the strawberry shortcake cream cheese:
1 1/2 pounds plain cream cheese, room temperature
1/4 cup granulated sugar
Zest of 1/4 lemon
1/2 teaspoon vanilla bean paste or pure vanilla extract
3/4 cup (3- to 4-inch) cake pieces


1. Make the strawberry jam: Preheat the oven to 350 degrees.

2. On a large, rimmed baking sheet, toss together strawberries, sugar, cornstarch, and lemon zest until well combined. Roast, stirring every 10 to 15 minutes, until thickened and the liquid is reduced, 30 to 40 minutes. Store in the refrigerator up to two weeks.

3. Make the strawberry shortcake cream cheese: In the base of a stand mixer fitted with the paddle attachment, beat cream cheese, scraping down the sides of the bowl frequently, until smooth. Mix in sugar, lemon, and vanilla until well combined.

4. Using a rubber spatula, gently fold in 1/2 cup strawberry jam, leaving swirls of jam still visible. Gently fold in cake, leaving pieces of cake still exposed. Transfer to an airtight container and store in the refrigerator until ready to use.

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