This is the first time in my life that I will not be in the United States for Memorial Day weekend. I have always made this quick and easy dessert to bring to the family cookout. 
The recipe is adapted from Martha Stewart. I added a blueberry to give it the red, white and blue theme. The strawberries were huge, so it was a double delight!
Filled Strawberries
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8 ounces room-temperature cream cheese
1/2 teaspoon pure vanilla extract
2 TB tablespoons confectioners' sugar
12 strawberries
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.
Wishing you a wonderful day!
xo
Deb
I don't know how the weather was in Utica, but here, Memorial Day was chilly and rainy. You're lucky you are where you are, Debbie ;)
ReplyDeleteI love this festive and patriotic treat. I took them to a luncheon last year and the ladies loved them. ❤️
ReplyDeleteHow easy and yummy! I know you are having a ball on your trip!!!
ReplyDeleteSo sorry I'm late Deb! Hope you had a great weekend. Love the recipe, perfect for Memorial Day......
ReplyDeleteCute idea!
ReplyDelete