Cream Filled Strawberries Recipes

HEAVENLY FILLED STRAWBERRIES

Steps:

• Remove stems from strawberries; cut a deep "X" in the tip of each berry. Gently spread berries open., In a small bowl, beat the cream cheese, confectioners' sugar and extract until light and fluffy. Pipe or spoon about 2 teaspoons into each berry; if desired, sprinkle with chocolate. Chill until serving.

STRAWBERRIES FILLED WITH "CLOTTED" CREAM

Steps:

• Combine the mascarpone, heavy cream, sugar, vanilla extract and vanilla seeds in the bowl of a stand mixer and whip until soft peaks form. Using a rubber spatula, scrape the mixture into a pastry bag fitted with a star tip.
• Stand the strawberries upright on a platter. If the bottoms are too wobbly to stand, slice off the green stems. With a small sharp knife, cut an "X" in each strawberry, cutting almost to the bottom. (The cut should be such that the strawberry will open up but not fall apart.) With your fingertips, gently spread each strawberry apart to make "petals."
• With a spoon, carefully fill each strawberry with a dollop of cream. Serve immediately.

PUDDING AND CREAM-FILLED STRAWBERRIES

Steps:

• Whisk milk and pudding mix together in a bowl until smooth and thickened, 2 minutes. Fold in whipped topping and coconut extract. Chill in refrigerator.
• Use a straw to poke a hole in each strawberry, from top to bottom.
• Transfer pudding mixture to a piping bag fitted with a star tip. Cover the bottom hole of a strawberry with one fingertip, then fill the strawberry with pudding mixture. Refrigerate before serving.

STRAWBERRY CREAM-STUFFED PASTRIES RECIPE BY TASTY

Steps:

• In a food processor or blender, puree the strawberries until smooth.
• Pour the strawberry puree through a sieve into a medium bowl to remove any seeds and clumps. Chill for 15 minutes, until the puree is cold.
• In a separate large bowl, beat the cream cheese and ½ cup (80 g) of powdered sugar together with an electric hand mixer. Mix in the milk and strawberry puree. Set aside.
• In a small bowl, whisk the beaten egg and water together. Set aside.
• Preheat the oven to 400˚F (200˚C).
• Roll a foot-long (30 cm) piece of aluminum foil into a tube. Repeat with 3 more pieces of foil to make 4 tubes total.
• On a cutting board, roll the puff pastry out to 13 inches (33 cm) by 13 inches (33 cm). Slice the puff pastry lengthwise into 1½ inch-wide (4 cm) strips.
• Wrap 2 of the strips around a foil tube, brushing the edges with egg wash and gently pressing together to adhere. Repeat with the remaining pastry strips and foil tubes.
• Balance the ends of the foil tubes over the edges of a roasting pan or baking sheet so the pastry isn't touching the surface of the pan. Brush egg wash all over the pastry spirals.
• Bake for 25 minutes, until golden brown.
• Let the pastry tubes rest at room temperature for 5 minutes. Gently remove the foil tubes. Transfer the pastry tubes to a baking sheet lined with parchment paper and bake for 5 more minutes. Let cool to room temperature.
• Fill a piping bag or zip-top bag fitted with a round tip with the cream cheese mixture. Pipe the cream cheese filling into the pastry tubes.
• Dust with powdered sugar and drizzle with chocolate syrup.
• Enjoy!

FILLED FOURTH OF JULY STRAWBERRIES

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, confectioners' sugar, and vanilla extract on medium speed until light and fluffy, about 2 minutes. Transfer to a piping bag fitted with a 1/2-inch star tip.
• Trim 1/2-inch from bottom of each strawberry so that it sits flat. Use a small melon baller to scoop out the center of each berry. Pipe cream cheese mixture into berries until it brims over the tops. Finish each strawberry with a blueberry garnish. Store, covered lightly with plastic wrap, in the refrigerator for up to 2 hours.

STUFFED STRAWBERRIES

Steps:

• Cut the tops off of the strawberries and stand upright on the cut side. Make a cut 3/4 of the way down from the tip of the strawberry towards the bottom.
• Beat together the cream cheese, sugar, and liqueur until smooth in a mixer or a food processor. Place into a piping bag with a star tip. Pipe into each strawberry and arrange on a serving platter.

CREAM CHEESE FILLED STRAWBERRIES

Steps:

• Cut a thin slice from the stem end of each strawberry, allowing the berries to stand upright on flattened end.
• Place berries, cut side down, on a serving platter. Cut each berry carefully into 4 wedges, cutting almost to, but not through, bottoms.
• Fan wedges just slightly, taking care not to break; set berries aside.
• In a mixing bowl, beat together the cream cheese, confectioners' sugar, and almond extract until light and fluffy.
• Gently fold in grated chocolate.
• Using a teaspoon or decorating bag with decorative tip, fill the strawberries. If desired, sprinkle with a little more grated chocolate.
• Cover and chill.

STRAWBERRIES WITH CREAM CHEESE FILLING

Steps:

• Cut a thin slice from the stem end of each strawberry, allowing the berries to stand upright on flattened end.
• Place berries, cut side down, on a serving platter.
• Cut each berry carefully into 4 wedges, cutting almost to, but not through, bottoms.
• Fan wedges just slightly, taking care not to break; set berries aside.
• In a mixing bowl, beat together the cream cheese, confectioners' sugar, and almond extract until light and fluffy.
• Gently fold in grated chocolate.
• Spoon mixture into a decorating bag fitted with a large decorative tip.
• Press cream cheese mixture into center of each berry. Cover and chill until ready to serve.