I'd be very careful with calling this shelf stable. I'm not sure this qualifies as a high enough sugar content to make it truly safe. It's water content and pH level that allow or prevent food born illnesses to grow. I think I remember seeing on the boards before that a recipe needs to be at least 50% sugar to be at that level, but I'm not sure. It doesn't have to have dairy in it to spoil, and there is a lot of water in strawberries. If you haven't had it tested in a lab, or aren't getting it from a source that has, be very very careful. Also, just because something isn't shelf stable doesn't mean people will get sick from it every time. If anyone has a shelf stable recipe that has been tested, please share!