Here is an easy-peasy filled strawberry recipe that is a crowd pleaser. It comes by way of Martha Stewart Living’s magazine, but unlike many of their recipes, it’s extremely easy and inexpensive.
Start with whole strawberries, powdered sugar, cream cheese and vanilla extract (not pictured).
Whip together the cream cheese, sugar and vanilla.
Put filling in Pampered Chef decorator tool (if you don’t have one, you can put the mixture in a ziplock bag with an end cut off for piping). Then set aside.
Hull and hollow out your strawberries and then cut the tips off the bottoms so they stand up straight. Like this:
And this:
You can give the bottoms to your three year old… really any ole’ kid will do.
Then you fill the hollow strawberries with the sweetened cream cheese:
Martha’s staff adds almonds on top, which is very, very cute. I left them off because I was headed to an event with people and allergies I wasn’t familiar with. Or, it could be because I didn’t have any, but the first excuse makes me sound more Martha-like.
My advice is to eat one before you leave the house, cuz these babies go quick.
Here are the official instructions... I used the whole 8 ounces of cream cheese then upped the sugar and vanilla by an eye-ball amount. It tasted good in the end and stretched to the full pound of strawberries.
“These fresh-fruit treats are like miniature strawberry cheesecakes — perfect for a dessert buffet. Whip 6 ounces of room-temperature cream cheese on medium speed until slightly fluffy, 2 to 3 minutes. Add 1/2 teaspoon pure vanilla extract and 1 1/2 tablespoons confectioners’ sugar. Trim tops and bottoms of 12 strawberries to level. Use a small melon baller to scoop out tops. Fill a pastry bag fitted with a 1/2-inch star tip with cream cheese mixture; pipe into berries until it brims over tops. Toast 1/4 cup sliced almonds in a 350 degrees oven until golden-brown, 3 to 6 minutes; arrange slices over filling.”
(c) 2016 Leighann Marquiss
Comments (10)
YUMMY, I am going to make these today…the kids are going to LOVE thm. Thank you for sharing.
*drool* I think I shall just make the filling because I don’t have any strawberries. And eat it all. By myself. Because I’m pregnant so I can get away with insanity like that…
Thanks for sharing!
Oh yum!!! Thanks for sharing this!
Those look so good! Thanks for sharing! I am adding these to my list of “Things I am going to pig out on when I am no longer breastfeeding.” (Ryan has a Milk Intolerance…and thus, no cheese, milk, etc, for me).
I just made these and they look so pretty!!! My son is going to go NUTS when he gets home he just loves cheese cake, me not so much, ooooh mmaybe sprink some ground grahm crackers on top…or put a chocolate chip on it…
I do believe I shall make these tomorrow. If it weren’t 11:27 at night and my alarm going off at 5:20 tomorrow morning, I would begin right now.
I have an awesome chilled strawberry soup recipe that I just finished making. My kids love it!
Boil for 10-15 minutes until a light syrup is formed:
1 cup red wine
1 cup sugar
1 cup water
1/2 tsp mint leaves
In a large bowl blend the following with a wire whisk until smooth:
-5 cups pureed strawberries
-2 cups half and half
-1 large (two pound) container of strawberry yogurt
-the syrup from above
Chill before serving. Serves 12.
Add fresh mint leaves to the top of each bowl of soup as a garnish (and get extra “Martha points” with your guests.)
Wow that looks SO good, I love strawberries and cream cheese and them together = blown mind!
mh
Thanks for the recipe! I made these today for Leia’s first birthday . . . wow did they go fast! 🙂
Dee Dee says THANKS for the recipe. She made your strawberries for her granddaughter’s special breakfast treat and they were a splash!
I made these for our church picnic on Sunday and they were gone in no time. But, I did have a few before we left the house. Great recipe.