Cream Filled Strawberries Recipes

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.

CHEESECAKE-STUFFED STRAWBERRIES

Steps:

• Beat cream cheese, confectioners' sugar, and vanilla extract together in a bowl until smooth; spoon into a piping bag or a resealabe bag with a corner snipped.
• Fill cavities of cored strawberries with the cream cheese mixture. Dip filled side of strawberries in the crushed graham crackers to coat.

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.

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.

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.

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.

CREAM-FILLED STRAWBERRIES

Steps:

• Remove stems from strawberries; cut a deep X in the top of each berry. Spread berries apart. In a bowl, whisk milk and pudding mix for 2 minutes. Fold in whipping topping and almond extract. Pipe or spoon about 5 teaspoons into each berry. Chill until serving.