No one can resist buying lots of strawberries at peak season, so I’m always looking for good ways to use up extras. This quick recipe turns leftover berries from strawberry shortcake into a scrumptious topping for breakfast breads, sweet crackers—even mild vegetables like cucumbers. (You can also treat yourself any time of year by using thawed frozen strawberries in place of fresh.)
|8||ounces||cream cheese, room temperatures|
|1/2||cup||macerated strawberries, with liquid|
|* Use vanilla sugar for extra flavor if you have it.|
1. Place the cream cheese, strawberries, 2 tablespoons of macerating liquid, and the sugar in a food processor and blitz until smooth.
2. Adjust the sugar to taste and serve immediately.
3. You can store the strawberry cream cheese in the refrigerator, covered, for 3–4 days. Let stand at room temperature for 20 minutes before serving.