These are delicious, quick, versatile and look fancy! I picked this recipe while browsing Pinterest. There were several similar recipes with different fillings. I didn't have ingredients that several called for so I filled my strawberries with cream cheese sweetened with amaretto. Also, I cut off the bottoms slightly when hulling and dipped the bottom in melted dark chocolate. I did this mainly because I was traveling with these berries and didn't wan them to fall over and loose all their filling!
Cream Filled
Strawberries: Choose fresh strawberries that will sit flat. If you find the
strawberries are a little wobbly with the
stems left on, cut the green stems off so the strawberries will stand upright when placed on your serving tray.
Then, with a small
sharp knife, cut an "X" into each strawberry, starting at the top of
the strawberry and cutting down almost to the bottom of the
strawberry. (The cut should be such that the strawberry will open up but
not fall apart.) Gently, with your fingertips, spread each strawberry apart to
make "petals". Set aside while you make the cream filling.
In a medium
sized bowl, whip (with a wire whisk or an electric hand mixer) the mascarpone cheese,
heavy whipping cream, sugar, and vanilla extract until stiff peaks form. Spoon the
cream into a pastry bag fitted with a large star tip (I used a Wilton 1M tip). Starting
at the bottom of the strawberry, pipe the cream into each strawberry. If not serving immediately, cover,
and place in the refrigerator until serving time.
Preparation time
15 minutes.
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Cream
Filled Strawberries Recipe:
1/3 cup
(80 ml) cold mascarpone
cheese (can substitute with regular cream cheese)
1/3 cup (80 ml)
cold heavy
whipping cream (35-40% butterfat content)
2-3
tablespoons granulated white sugar, or to taste
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Read more:
http://www.joyofbaking.com/StrawberriesFilledCream.html##ixzz2FE0PsDET
