My friend Debbie introduced these delicious mouthfuls to us, and I'm so happy she did!
Fresh strawberries, tips trimmed so they stand upright, hull end leveled, then slightly hollowed and filled with lightly sweeted whipped cream cheese, they taste like little individual Strawberry Cheese Cakes. They are perfect for a dessert buffet.
The recipe first appeared in Martha Stewart Living a couple of years ago. So simple to assemble and they pay back big rewards for such easy prep.
Yields 12 filled berries; recipe is easily increased
With an electric mixer 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 decoratively.
Toast 1/4 cup sliced almonds in a 350 degrees oven until toasty brown, 3 to 6 minutes; arrange slices over filling.
The berries are best made just a few hours (or less) before serving, keep loosely covered in the refrigerator until serving time.
Thank you Debbie!
I'll think of you every time I make them.