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Special Stuffed Strawberries Recipe

Special Stuffed Strawberries Recipe photo by Taste of Home

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Marcia Orlando from Boyertown, Pennsylvania writes, "These sweet bites can be made ahead of time...and they look really colorful on a tray. I sometimes sprinkle the piped filling with finely chopped pistachio nuts."

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Special Stuffed Strawberries Recipe

Prep/Total Time: 20 min.

Yield: 24 Servings

20 20

Ingredients

24 large fresh strawberries
1/2 cup spreadable strawberry cream cheese
3 tablespoons sour cream

Directions

Remove stems from the strawberries. Place point side up on a cutting board. Cut a deep "x" in the top of each berry. Carefully spread berries apart.
In a small bowl, beat cream cheese and sour cream until smooth. Pipe or spoon filling into each berry. Refrigerate until serving. Yield: 2 dozen.

Nutritional Analysis: One strawberry (prepared with reduced-fat cream cheese and reduced-fat sour cream) equals 17 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 20 mg sodium, 2 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: Free food.

Originally published as Special Stuffed Strawberries in Taste of Home February/March 2004, p61

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Reviews for Special Stuffed Strawberries

Special Stuffed Strawberries

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Reviewed on Mar. 14, 2012 by DJCOLLINS1122

I forgot to add in my last post: I melted some semi-sweet chocolate chips with a little Crisco (in the microwave) and lightly drizzled the topping from a fork over the top of the berries - not enough to cover them, just to add another dimension of flavor and color. Worked really well.

Reviewed on Mar. 14, 2012 by DJCOLLINS1122

I am making this a second time for the same group of people - who went wild over them the first time. I made some slight changes, but otherwise made it exactly according to the recipe. I added powdered sugar to the filling recipe (I doubled the recipe, so I added about a cup) so it would be nice and thick and hold up well. Also, this time I plan to buy smaller strawberries. The big ones are not nearly as sweet (and they take more filling).

After I was almost through with the first ones I made (over 50 berries), I learned that if you gently bend back each of the "petals" of the strawberry before you fill the berries, they will fill more evenly, leaving a more polished look. All in all, a very easy recipe that looks like you spent a great deal of time and effort. BTW, I made them the night before and refrigerated them (in two containers of a single layer each). They did just fine - I was concerned that the berries might weep, especially with the added sugar, but that was not the case. These got rave reviews; try them!

Reviewed on Jun. 18, 2011 by cboniface

I've made these a couple of times and they go over very well. I started dipping them in chocolate too.

Reviewed on Oct. 04, 2010 by swtlissdrmwvr

I did not like these at all. I will try them again, but only to make sure i didn't make a mistake in the recipe the first time. I was actually excited to bring these to a family function and had my family excited to taste them, but luckily i tasted one before i brought them. YUCK!!!!! And i am really surprised bc i LOVE strawberries and cream cheese...not good!

Reviewed on Apr. 02, 2010 by himnherr

I've made this recipe several times, using reduced fat cream cheese, reduced fat sour cream and sweetened with a bit of stevia. I tinted it light pink. It was a hit! Perfect light dessert!!

Reviewed on Jul. 29, 2009 by IMPaganMiss

This was SOOOOO easy to make and tasted SO good. I need to find other ways to use this filling, maybe spread on top of a shortcake and covered with sliced, glazed strawberries. Mmmmm, sounds good.

Reviewed on Feb. 28, 2008 by redhead11

Reviewed on Feb. 06, 2008 by fdesrocher@hotmail.com

This recipe looks scrumptios. My only thought regarding an add-on might be to dip the bottoms in chocolate or drizzle some over the tops - mmm mmmm good!

grandmalicious

Reviewed on Jan. 18, 2008 by miriam1girl

yummo.....looks great !!!

Reviewed on Dec. 11, 2007 by paulababy

yummmm this looks delicious. Will use this soon! Thanks