Strawberries and Cream

You’re going to love these strawberries and cream that are specifically made for parties and entertaining. The presentation is so cute and impressive but they are actually very easy to make. 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. You can also add them to your dessert table as a lighter option than cakes or brownies.

Strawberries and cream is a classic combination, but this recipe takes it to another level. If you’re short on time you can serve the strawberries and cream cheese filling in separate bowls like I did for this brunch party, 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!

Strawberries and Cream

• 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.

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 also 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.

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