Beat the softened cream cheese in a bowl until smooth with no lumps remaining, about 1 minute with a mixer.

Add the strawberry preserves and marshmallow fluff, and beat until fully combined and the mixture turns an even pale pink.

Pour in the heavy cream and beat 30 seconds more, until the dip loosens to a soft, spreadable consistency; add a drop of food coloring if you want a brighter pink.

Scrape the dip into a serving bowl, cover and refrigerate for at least 1 hour, until it firms up enough to hold a dipper without sliding off.

Arrange strawberries, pretzel rods and cookies around the bowl just before serving.

The dip holds at room temperature on the table for about 2 hours; refrigerate any leftovers.