1-First, puree half of the strawberries (that’s about 1/2 cup) in a blender and strain to remove seeds, or use strawberry jam or juice as a quick substitute for a smoother mix.

2-Next, whip the 1/4 cup cold heavy whipping cream on high speed until stiff peaks form, then set it aside to keep its fluffy texture.

3-In a separate bowl, beat the 4 ounces of full-fat cream cheese at room temperature, 2 tablespoons of sifted powdered sugar, the strawberry puree, and 1/2 teaspoon of vanilla extract until the mixture is smooth and creamy.

4-Gently fold in the whipped cream until everything is uniform, then carefully mix in the remaining chopped strawberries to add bits of fresh fruit.

5-Finally, transfer the dip to a serving bowl and chill it in the refrigerator for at least 1 hour to let the flavors meld and the texture firm up.