Cream cheese filled strawberries would be a great treat for Mom on Mother’s Day! Instead of burnt toast and overcooked eggs, why not give these a try? It’s so simple that Dad and the kids could put this together in no time!
This is a simple, yet delicious four ingredient dessert! I’m not real big on baking. All the measuring and mixing is so tedious! That’s just not my thing. However, these cream cheese filled strawberries are totally my thing! No measuring…well, how about minimal measuring. Let’s be honest, I pretty much eyeball the entire recipe. So let’s go with no measuring. In my humble opinion, that’s the best kind of baking (although this isn’t baking)…no measuring, and the recipe turns out great every time. If there were such a thing, I would make it all of the time!
It starts with these beautiful, ripe, red strawberries. I love them just as they are, but I have a really great cream cheese filling that enhances/balances their sweetness and makes them even better.
Hollow out the center of the strawberries to make a little “pocket” for the creamy filling.
With a hand mixer, mix together some cream cheese, some sugar, and some vanilla. Just eyeball the sugar and vanilla and make it to your taste. I don’t like it to be too sweet, so I don’t use a lot of sugar. Add a little sugar, and taste, then add a little more sugar and taste again. Add slowly. You can always add, but you can’t take away. Be sure to use a block of cream cheese. The whipped cream cheese will make a runny filling that won’t hold it’s shape (it does make a great dipping sauce though, and what’s better than dipping cream cheese filled strawberries into sweetened cream cheese…just sayin).
Put the filling into a plastic baggie, snip the bottom corner, and pipe the filling into the hollowed out strawberries.
What a simple, but beautiful dessert! For all of you non-bakers out there, these cream cheese filled strawberries are an elegant dessert that is sure to impress even the classiest guest!