We have strawberry obsession in this house, anyone else? I don’t want to live in a world without them, in the summer we just can’t get enough! Haley and I love to get creative while cooking together in the kitchen… we have so much fun together. Well… until it’s time to clean up, we’re a little messy. Just recently we had an idea to put a fun new twist on strawberry shortcake, and our strawberry shortcake chips and dip dessert idea was born.
I mean who doesn’t love strawberry shortcake? We packed all the delicious flavors of strawberry shortcake into this dessert dip. We’ve combined strawberries with a whipped topping and cream cheese to create a delicious dessert dip that’s rich and creamy but yet still light. The poundcake chips are a fun twist, and so simple to make!
Once you make your own poundcake dessert chips you’ll be hooked wondering what else you can dip them in. Hello chocolate sauce! You can find frozen loaves of poundcake in the frozen desserts section of the grocery store. Slicing them frozen makes it simple to get nice thin slices.
Since moving to the mountains I’ve had a little drama in the kitchen. Things cook a little slower at high altitude and it’s thrown me off a bit. I had to increase my baking time for the chips… I’ve done my best to find a general bake time, and all ovens bake differently, so just keep an eye on the poundcake slices and you’ll be fine.
This dip is delicious served immediately or chilled… either way you can’t go wrong. The recipe makes a little over 2 cups, if you’re having a large gathering consider doubling the recipe.
Strawberry Shortcake Chips and Dip
- 1 package cream cheese at room temperature
- 1/2 cup powdered sugar, sifted
- 1 cup Cool Whip
- 1 cup 1 cup sliced frozen strawberries in syrup, thawed
- 1 loaf frozen pound cake
- fresh strawberries for garnish and dipping
Instructions for the dip:
- Beat the cream cheese in a bowl with an electric mixer at medium speed until light and fluffy.
- Add the powdered sugar and mix until blended together. On low speed add the frozen strawberries in syrup until combined then gently fold in the Cool Whip.
- Serve immediately or refrigerate 1-2 hours if you prefer a thicker chilled dip.
Instructions for the pound cake chips:
- Preheat oven to 350°
- Slice the frozen pound cake across into 1/4 inch slices, then cut diagonally to form a triangle. Place the pound cake slices in a single layer on 2 baking sheets.
- Bake for 5 minutes or until the tops lightly brown. With a spatula turn the slices over and bake another 3-5 minutes until lightly browned and toasted.
- Cool on a wire rack and serve with strawberry dip. Store uncovered until serving. Best served immediately or within several hours.
If you love strawberry shortcake or fruit dips you’ll love this recipe. It’s light, refreshing, and FUN! I mean who doesn’t love to dip stuff??Wanting even more strawberry deliciousness? My strawberry shortcake poke cake is a favorite on the blog too.