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Cream Filled Strawberries Recipe

 

15 large fresh strawberries

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

1/2 teaspoon pure vanilla extract

 

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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