Stuffed Strawberries

Gluten free stuffed strawberries - cream cheese and whipped cream

Here is a cool, no-bake summer dessert – and it doesn’t even need Jello or Cool-Whip. These little guys are stuffed with a slightly sweet whipped cream and cream cheese filling. The cream cheese stabilizes the whipped cream, so the shelf life is much longer than for plain whipped cream. If you don’t feel like individually stuffing berries, just serve the cream as a dip along with a variety of fresh fruit.

 

This dessert looks the prettiest when you use small to medium sized strawberries.

 

Yield: About 2 – 1/2 cups of cream filling

 

Ingredients:

 

  • Strawberries (filling recipe makes enough to fill up to 2 pounds)
  • 4 oz (114 g) cream cheese
  • 1/4 c.(50 g) sugar
  • 1 teaspoon vanilla (recommended: Nielsen-Massey vanilla bean paste)
  • 3/4 c. heavy cream

 

Other Equipment:

 

  • small knife for hulling berries
  • electric mixer fitted with a whip attachment
  • pastry bag fitted with star tip

 

Instructions:

 

Before you do anything else, let the cream cheese come to room temperature. Don’t skimp on this step! If the cheese is too cold, you won’t get a nice smooth filling. It’s best to just let it sit out for an hour or two, but if you need to speed things up, microwave the cream cheese for 10 seconds at a time at 20% power until it is soft.

 

Begin by washing the strawberries and patting them dry. Hull the berries (tips on that here), and make sure that they stand up nicely on the end. Most will, but some might need an extra trim.


hulled strawberries

 

Cut from the tip down to about 1/4” from the bottom, and make an identical perpendicular cut. If one side of the berry gets opened all the way, that’s okay – the filling will still hold it together. Set berries to the side and prepare the filling.

 

cut berry

 

To make the filling, put the room temperature cream cheese in a mixing bowl and add the vanilla and sugar. Beat until they are combined and smooth, about 1 minute. If your cream cheese was nice and soft, it should look like this:

cream cheese

 

Add the heavy cream and begin beating on low speed. Once the cheese and cream are combined, increase the speed. As the cream begins to thicken, scrape down the bowl to incorporate any cheese stuck to the bottom. Beat the cream to firm peaks.

cream - firm peaks

Spoon into a pastry bag and start filling your berries. When you are filling the first half of the berries, don’t worry about how it looks. Focus on using the pastry tip, and your fingers as needed, to spread the berry open. Once you have enough filling in there to keep it open, you can begin to swirl the cream as you pipe it.

Refrigerate the stuffed strawberries until you are ready to serve them. They will keep for 24 hours, although very ripe berries may stain the filling a little, or release some juice onto the platter.

The cream filling, kept in a bowl by itself, is stable for over 48 hours.

Easy to Print Version:

Yield: About 2 – 1/2 cups of cream filling

Ingredients:

  • Strawberries (filling recipe makes enough to fill up to 2 pounds)
  • 4 oz (114 g) cream cheese
  • 1/4 c.(50 g) sugar
  • 1 teaspoon vanilla (recommended: Nielsen-Massey vanilla bean paste)
  • 3/4 c. heavy cream

Other Equipment:

  •  small knife for hulling berries
  • electric mixer fitted with a whip attachment
  • pastry bag fitted with star tip

Instructions:

Before you do anything else, let the cream cheese come to room temperature. Don’t skimp on this step! If the cheese is too cold, you won’t get a nice smooth filling. It’s best to just let it sit out for an hour or two, but if you need to speed things up, microwave the cream cheese for 10 seconds at a time at 20% power until it is soft.

Begin by washing the strawberries and patting them dry. Hull the berries (tips on that here http://localfoods.about.com/od/preparationtips/ss/HullStrawberry.htm), and make sure that they stand up nicely on the end. Most will, but some might need an extra trim. Cut from the tip down to about 1/4” from the bottom, and make an identical perpendicular cut. If one side of the berry gets opened all the way, that’s okay – the filling will still hold it together. Set berries to the side and prepare the filling.

To make the filling, put the room temperature cream cheese in a mixing bowl and add the vanilla and sugar. Beat until they are combined and smooth, about 1 minute. If your cream cheese was nice and soft, it should look like this:

Add the heavy cream and begin beating on low speed. Once the cheese and cream are combined, increase the speed. As the cream begins to thicken, scrape down the bowl to incorporate any cheese stuck to the bottom. Beat the cream to firm peaks. Spoon into a pastry bag and start filling your berries. When you are filling the first half of the berries, don’t worry about how it looks. Focus on using the pastry tip, and your fingers as needed, to spread the berry open. Once you have enough filling in there to keep it open, you can begin to swirl the cream as you pipe it.

Refrigerate the stuffed strawberries until you are ready to serve them. They will keep for 24 hours, although very ripe berries may stain the filling a little, or release some juice onto the platter.

The cream filling, kept in a bowl by itself, is stable for over 48 hours.

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