Home > Recipes > Strawberries and Cream

Strawberries and Cream Recipe

Coming across a rich dip from Robin Alberts of Bruce Crossing, Michigan did more than wet our test cooks' appetites. It prompted them to craft a nifty way to present the mix, by piping it into cleverly sliced strawberries. What a treat!

This recipe is:

Quick

[X]

Rate Strawberries and Cream Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Strawberries and Cream Recipe

Prep: 20 min. + chilling

Yield: 33 Servings

20 20

Ingredients

1 package (8 ounces) cream cheese, softened
1 jar (7 ounces) marshmallow creme
1/2 to 1 teaspoon ground cinnamon
2 quarts fresh whole strawberries, hulled
Pastry bag or heavy-duty resealable plastic bag
#18 open star pastry tip
Crushed ice and fresh mint, optional

Directions

In a bowl, beat cream cheese, marshmallow creme and cinnamon until smooth. Cut a small hole in the corner of pastry or plastic bag; insert star tip. Spoon filling into bag; refrigerate for 1 hour.
Quarter strawberries from the tip to the stem end without cutting completely through. Pipe filling into strawberries. Refrigerate until serving. If desired, serve on a bed of crushed ice and garnish with mint. Yield: about 5-1/2 dozen.

Originally published as Strawberries and Cream in Country Woman January/February 1998, p38