Strawberries filled with a light and creamy Marscapone whipped cream make an elegant and refreshing dessert on a hot summer evening. Serve as a one or two bite dessert at a cocktail party and there will be no leftovers! Who needs the shortcake?
| Servings | Prep Time |
| 18 Strawberries | 20 Minutes |
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Strawberries filled with a light and creamy Marscapone whipped cream make an elegant and refreshing dessert on a hot summer evening. Serve as a one or two bite dessert at a cocktail party and there will be no leftovers! Who needs the shortcake?
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Ingredients
- 8 ounces Marscapone cheese
- 1 cup whipping cream
- 3 tsp vanilla extract
- 6 tbs sugar
- 2 tbs confectioners sugar for dusting
- 2 lbs strawberries washed, stems cut off and well ripened
Servings: Strawberries
Instructions
- Using an electric mixer, beat the Marscapone cheese with the whipping cream, sugar and vanilla until the mixture is smooth and creamy. Be careful not to over beat so that the mixture isn't too stiff.
- Transfer the mixture in a large zip loc bag and close the top. Cut a corner out of the bottom and use as you would a pastry bag to pipe the filling into the strawberries.
- Cut the stem off the strawberries and place face down on a plate point upwards. You can either hollow out the center or slice the strawberries with an "x" going almost all the way down. Pipe the filling into the strawberry, dust with powdered sugar and garnish with some mint.
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