Step 1

Make sure the cream cheese is softened. Leave it out at room temperature for 1 hour, or place it on a plate in the microwave, cook 5 seconds, flip over the block of cheese and cook another 5 seconds.

Step 2

Place the diced strawberries and sugar in a food processor and blend until mostly combined, stopping and scraping as necessary. Alternatively, you can use a stand mixer with paddle attachment, which will achieve a chunkier texture.

Step 3

Add the softened cream cheese and pulse several times until fully combined with the strawberry mixture. Resist the urge to overwhip. Refrigerate until serving or up to 2 weeks. (The texture will be soft and spreadable right away; it firms up slightly upon refrigeration.)