I have been making strawberries filled with sweetened cream cheese for many, many years. They are a gorgeous addition to a fruit tray or even as a healthier sweet on a dessert buffet. I’ve used Martha Stewart’s version with cream cheese, powdered sugar, and vanilla…which were topped with toasted sliced almonds. I shared this recipe early in my blogging career…and it was recognized by Foodbuzz as one of their Top 9 posts. Such a thrill for a new blogger. My latest twist was to try Mascarpone Filled Strawberries. Don’t they look scrumptious?
When checking out dessert ideas on the Driscoll’s website, I saw a recipe for Strawberries with Mascarpone Whipped Cream…and knew that my old recipe had just been trumped! The strawberries at our local Fresh Market were ripe and fragrant…whew…you never know what you’ll find in Indiana in the middle of the winter. I made a half batch to take to my knitting group along with some vanilla bean scones….such a lovely combination on a chilly morning. You don’t need a fancy piping bag and tip to make these. I have always used a Zip-loc bag with the corner cut off to fill my strawberries. Feel free to top yours with almonds…they add a nice crunch to contrast with the juicy berries and creamy filling. These would be a nice surprise for your sweetie on Valentine’s morning. I think mine would faint if I made him breakfast!!! Granted, he does leave the house before 6 AM…at least that’s my excuse.
- 16 large strawberries (Driscoll's are wonderful!)
- 1 1/2 cups Mascarpone cheese
- 1/4 cup cream
- 2 tablespoons sugar
- 1 teaspoon vanilla
- Recipe adapted from Driscoll's
- Prepare strawberries. To make the presentation in the top photo, Trim off stem end, then place stem end down on a cutting board. Cut berry into quarters from top to almost the bottom of the berry, taking care not to cut all the way through. Place berries stem side down of serving platter.
- An alternative is to trim a bit off the non-stem end to allow for the berry to stand upright. Slice off stem end and remove the core. Place these on the platter with the stem side up.
- To make filling, beat Mascarpone with cream, sugar and vanilla till smooth. Put filling into a piping bag fit with a star tip or even a Zip-loc bag with just a corner cut off. Pipe the filling into the the middle of each berry. Garnish with a small sprig of mint if desired.
- Makes 16.
Disclosure: Driscoll’s provided me with coupons for complimentary berries. I was not compensated for writing this post and all opinions are my own.
Katherine Martinelli’s Valentine’s Day Blog Hop~