Stuffed Strawberries Recipes

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.

Steps:

• Use a small paring knife to hull and core the strawberries, removing a bit extra from the center. Stuff each strawberry with a few pieces of Parmesan until filled. Lay the strawberries on a large platter and drizzle with the balsamic reduction.

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.

Steps:

• Preheat the oven to 400 degrees F.
• Slice the tops of the berries off just below the stem. Cut the tips off (about 1/4-inch), so that the berries will sit upright. Next, use a small spoon or a melon ball scoop to hollow out the strawberries, working from their tops, in order to create a cavity in each one. Stuff some chocolate into the cavity of each strawberry and place them upright in a baking dish. Lightly sprinkle the berries with sugar, if using. Roast the berries until soft and the chocolate is melted, about 10 to 12 minutes.
• To serve, place 3 strawberries on a dessert plate in a triangle. If the berries have given off liquid in the baking dish, spoon it over them. Spray a small mound of cream in the center of the berries, and top each berry with a rosette of cream. Sift a little cocoa powder over the plate, and serve!

Steps:

• With a paring knife remove hull and inner core of each berry to form a cavity. Remove meat of the berry from the hull. Save stem and hull.
• In a small bowl mix together cheese, sugar, vanilla and chocolate. Using a small spoon, stuff mixture into cavity of each berry. Top berries with hulls. Serve cold.

Steps:

• In a medium bowl, beat cream cheese, sugar, and almond extract until smooth.
• Spoon cream cheese mixture into a pastry bag fitted with a medium star tip.
• Chill 1 hour.
• Quarter strawberries from tip to stem end without cutting through stem end.
• Pipe cream cheese mixture into strawberries.
• Chill until ready to serve.

Steps:

• Place strawberries on a cutting board and cut off tops; remove bottom tips so they sit flat. Using a small paring knife, hull out the center of each berry. , In a small bowl, beat cream cheese and sour cream until smooth. Pipe or spoon filling into each berry. Top with crushed graham crackers. Refrigerate until serving.