Stuffed Strawberries and Cream Recipe

This stuffed strawberries and cream recipe is perfect for a party. They’re versatile enough to serve for brunch or on the dessert table. Make them for showers, graduation parties, tea parties, or Valentines Day.

How to serve fresh strawberries

Strawberries and cream is a classic combination and this recipe takes it to another level with its party-perfect presentation. They look impressive but they are actually very easy to make.

You’re going to love these as mini desserts on the dessert table, but they’re equally at home for a brunch party. This has become my favorite way to indulge in strawberries!

I first made these many, many years ago while hosting a brunch. And with strawberries in season they are the perfect item to add to your menu.

If you’re short on time you can serve the strawberries and cream cheese filling in separate bowls like I did for this Wimbledon theme brunch, and just dip them into the cream. For that matter, you could make fruit kabobs with strawberries, pineapple, banana, and apples, and have the dip on the side!

HOSTESS TIPS: I suggest you make the cream cheese filling a few hours ahead, or the night before so the flavors have time to develop.

You can stuff the strawberries the night ahead. If you do, make sure to place them in an air tight container lined with a paper towel to catch the juice that will seep out.

Stuffed Strawberries and Cream recipe

1 quart fresh strawberries {about 2 dozen}

8 ounces {1 block} light cream cheese, softened

1/2 cup confectioners sugar, sifted

1 teaspoon almond extract

Prepare strawberries by washing and drying them. Cut the stem side off to create a flat base for them to sit on.

Cut the tip in a cross pattern, but do not cut all the way through. Set aside.

In a medium sized bowl, beat cream cheese and sugar until smooth and creamy.

Add almond flavoring and integrate well.

Transfer mixture into a pastry bag with a star tip attached.

Pipe the cream cheese filling into the strawberries and place on a serving dish.

Keep chilled until ready to serve.