Add the softened cream cheese to the bowl of a food processor.
Add strawberries, sugar, and extract if you're using it.
Pulse until smooth.
Scoop into a refrigerator container and refrigerate for at least 1 hour for optimum flavor.
Stand Mixer
Add all the ingredients to the bowl of a mixer fitted with the paddle attachment.
Mix on medium speed, scraping sides often.
Chill as above.
By Hand
Make sure the cream cheese is very soft.
Add all ingredients to a medium size bowl and blend with a fork until smooth and creamy.
Notes
Storage:Keep your fresh strawberry cream cheese in an air-tight container in the refrigerator. It will last for 7-10 days.Cream cheese tends to change texture when frozen, so I'd recommend eating this up within a week or so, rather than freezing it.Things to Know:
Be sure to use room temperature ingredients - they'll blend the best.
It's best to use a block of full-fat cream cheese. The whipped cream cheese from a tub or low-fat cream cheese will work but it's softer.
To bring your cream cheese to room temperature, let it sit on the counter (out of direct sunlight) for about an hour.
To warm it quickly, fill a glass with water and heat the water in the microwave for a minute or so. Dump out the water and place the warm glass upside down over the top of the cream cheese (stand the cream cheese on its smallest edge.) It should soften in 5-10 minutes.