 | | Directions |
- Select strawberries without blemishes and clean them by wiping with a damp paper towel.
- Slice an 'X' in the strawberries, starting at the tip and cutting almost all the way down. Do not cut all the way down or they will fall apart. Using a finger, gently pull the strawberry open slightly to form a tulip-like shape; set aside.
- In a mixing bowl, whip the cream cheese until smooth. Add the remaining filling ingredients and beat until stiff peaks form.
- Spoon the filling into a plastic sealable bag, seal and cut the tip of one corner so you can squeeze the filling out to pipe into the strawberries. You can also use a pastry bag and tip if you have one.
- Place the tip of the bag into the strawberry and squeeze the filling into each until filled a little above the tip of the strawberry.
- Stand filled strawberries on a platter to serve. If not serving right away, cover lightly and refrigerate until serving.
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Prep Time: 30 minutes
|  | | Ingredients | | - | | 15 - 18 strawberries (medium to large in size) |
| - | | 4 ounces cream cheese |
| - | | 1/3 cup heavy whipping cream |
| - | | 3 tablespoons sugar |
| - | | 1/2 teaspoon vanilla |
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