Transform luscious, juicy berries into an appetizer or bite-sized dessert with this delectable recipe for Mascarpone Filled Strawberries.
These Stuffed Strawberries are as tasty as they’re beautiful!!
Mascarpone Filled Strawberries
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 the now-defunct 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?
Cream Stuffed Strawberries
When checking out dessert ideas on the Driscoll’s website, I spotted their version of stuffed strawberries. I quickly realized 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.
Tips for Filling Your Berries
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 sliced almonds; they add a nice crunch to contrast with the sweet juicy berries and creamy filling.
You can stuff from either end of the berries. If you choose to fill from the tip end (top photo), first cut off the stem so the bottom is flat. Then from top to bottom, cut almost all the way through with two perpendicular slices. Make sure not to cut all the way through the berries.
Alternatively, you can fill from the stem end. In this case, I cut a small slice off the tips of my berries. This allows them to sit upright on a platter without wobbling. Then using a paring knife, I open up a cavity in the stem end for the mascarpone mixture.
These mascarpone filled strawberries 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 for now.
More Fresh Strawberry Recipes You’ll Love:
- Fresh Strawberry Margaritas from A Spicy Perspective
- Strawberry Souffles with Fresh Strawberries from That Skinny Chick Can Bake
- Fresh Strawberry Pie from Brown Eyed Baker
- Strawberry Cream Pie from That Skinny Chick Can Bake
- Strawberry Cupcakes with Fresh Strawberry Frosting from Spend with Pennies
- 16 large strawberries (Driscoll's are wonderful!)
- 1/2 cups Mascarpone cheese
- 1/4 cup cream
- 2 tablespoons sugar
- 1 teaspoon vanilla
- 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.
Recipe adapted from Driscoll's.
Serving Size:1 strawberry
Amount Per Serving: Calories: 86Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 62mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 1g