Filled strawberries taste just like mini cheesecakes to me, and I am always happy to bring this signature dish to a party.
You may have seen these before, the recipe is adapted from Martha Stewart. I added a blueberry to give it the red, white and blue theme for upcoming Memorial Day. 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.
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