Description
A delightful dessert featuring fresh strawberries stuffed with a creamy lemon filling.
Ingredients
Scale
- 1 pound Fresh Strawberries
- 8 ounces Full-Fat Cream Cheese, softened
- 1 cup Heavy Cream
- 1/2 cup Powdered Sugar (Confectioners’ Sugar)
- 1 Fresh Lemon (zest and juice)
- 1 teaspoon Vanilla Extract
Instructions
- Gently wash the strawberries under cool running water and pat them dry with a paper towel. Hull the strawberries by cutting out the green tops and a small cone of the white core to create a cavity.
- In a chilled mixing bowl, whip the heavy cream on medium-high speed until stiff peaks form. Transfer the whipped cream to another bowl and refrigerate.
- In the same mixing bowl, combine the softened cream cheese, powdered sugar, lemon zest, and lemon juice. Beat until smooth and creamy, scraping down the sides as needed. Mix in the vanilla extract.
- Fold one-third of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the remaining whipped cream until just combined.
- Transfer the lemon cream into a piping bag fitted with a star tip or use a small spoon to fill the hulled strawberries generously with the cream.
- Garnish the stuffed strawberries with extra lemon zest, mint leaves, or chopped pistachios. Refrigerate for at least 30 minutes before serving.
Notes
- For best results, use fresh, ripe strawberries.
- Allow the stuffed strawberries to chill to enhance the flavors.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed strawberries
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg