Wednesday, June 26, 2013

Stuffed Strawberries

"Strawberries stuffed with almond cream cheese buttercream.  Need I say more!!! 
"These strawberries are perfect for showers, parties or barbecues.  They are always a hit!" 

2 pounds of strawberries
Almond cream cheese buttercream (Recipe follows) 
Almond Cream Cheese Buttercream:
4 ounces of cream cheese, softened
1/4 cup of butter, softened
1 pound box of powdered sugar
1 Tablespoon milk
1 teaspoon almond flavoring
2 drops of red food coloring, if desired
Cream together cream cheese and butter.  Add powdered sugar a little at a time until all combined.  Add milk and almond flavoring.  Color with food coloring, if desired.  Place in a piping bag fitted with a star tip and set aside.  (I keep the piping bag of buttercream refrigerated until I'm ready to stuff the strawberries so that it won't get too soft.)

To assemble Stuffed Strawberries:
Wash and hull strawberries.  (I used a melon baller to hull the strawberries.)  Cut a small amount off of the bottom of the strawberries so that they will stand up on the platter.  Pipe desired amount of buttercream into the strawberries.*  Serve immediately.

*TIP:  If you have leftover buttercream, you can freeze it until the next time you want to make Stuffed Strawberries or you can use the leftover to frost a cake or ice cinnamon rolls.
'Ready for Stuffing'


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