Description
Strawberries are beautiful and delicious when filled with simple creamy mascarpone whipped cream. Easy to fill and decorate, these bite-sized goodies make a great dessert for hot summer days when you want something cool and sweet to eat. See below for suggestions from Driscoll’s berry lovers!
- 16 large Driscoll's Strawberries
- 1/2 Cup mascarpone cheese
- 1/4 Cup heavy cream
- 2 Tablespoons sugar
- 1 Tsp. vanilla extract
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REMOVE stems from 16 large strawberries and PLACE them wide-side down on cutting board.
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SLICE one strawberry part-way from tip to bottom and STOP about 1/4 inch before knife hits cutting board.
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SLICE strawberry again crosswise and STOP about 1/4 inch before knife hits cutting board.
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TRANSFER strawberry to a serving platter.
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REPEAT with remaining strawberries.
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SET ASIDE strawberries.
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PLACE 1/2 cup mascarpone cheese into a medium bowl.
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ADD 1/4 cup heavy cream.
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ADD 2 tablespoons sugar.
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ADD 1 teaspoon vanilla extract.
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BEAT with an electric mixer until mixture is smooth.
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TRANSFER mascarpone mixture to a piping bag fitted with a star tip (or TRANSFER to a plastic bag and SNIP OFF one corner).
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PIPE mascarpone mixture into center of each berry.
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SERVE immediately.
PRO TIP:
Try these yummy suggestions straight from Driscoll’s berry lovers!
Exchange vanilla extract with seeds scraped from 1 vanilla bean.
Sprinkle filled strawberries with graham cracker crumbs.
Skip the vanilla for a richer mascarpone flavor.
Dip strawberry bottoms in melted chocolate.
Calories | 198.35 | |
---|---|---|
Total Fat | 15.70 g | |
Saturated Fat | 9.06 g | |
Cholesterol | 52.45 mg | |
Sodium | 99.57 mg | |
Total Carbohydrates | 13.43 g | |
Dietary Fiber | 1.44 g | |
Protein | 2.51 g |