Cream cheese-filled strawberries

(Wiqan Ang for The Boston Globe)
June 17, 2009

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Makes 12

Make these at the last minute so the strawberries do not get soggy.

12 large strawberries
12 blueberries
4 ounces cream cheese, at room temperature
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1 tablespoon honey
1 tablespoon brown sugar

1. Gently rinse strawberries and pat them dry. With a melon baller, remove the green stems and scoop out some of the center of the berries. Cut a slice off the bottom of each strawberry so that they will sit on a plate. Rinse the blueberries and pat them dry.

2. In an electric mixer, combine the cream cheese, lemon juice, vanilla, and honey. Beat at medium speed until light and fluffy. Place the mixture in a plastic zipper bag. Snip a hole in one of the nonzipper ends of the bag.

3. Pipe the cream cheese into each strawberry. Sprinkle them with brown sugar and top with a blueberry.

Adapted from "You're the Cook!"