(Graphic is courtesy of the Graphics Fairy)
Filled strawberries taste just like mini cheesecakes to me, and it is quite enjoyable seeing the smiles they bring. They ended up on our Easter table as I couldn't resist the beautiful, large berries from California. There was a sticker on the package that said they were the "season's finest". Here they are all lined up in their package, and they were sitting on large bubble wrap for cushioning.
If you're life is busy like mine, and you need something sweet and quick, the prep time is about 30 minutes. They are best served the same day you make them.
8 ounces room-temperature cream cheese
1/2 teaspoon pure vanilla extract
2 TB tablespoons confectioners' sugar
Whip room-temperature cream cheese on medium speed until slightly fluffy, 2 to 3 minutes. Add 1/2 teaspoon pure vanilla extract and 2 TB 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°oven until golden-brown,
3 to 6 minutes; arrange slices over filling.
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