Strawberries and Cream Recipe

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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!
TOTAL TIME: Prep: 20 min. + chilling
MAKES:33 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 33 servings


  • 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


  1. 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.
  2. 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

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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ebramkamp User ID: 702841 16175
Reviewed Jul. 26, 2013

"These are tasty little bites. I only used 1/2 tsp cinnamon when I made them the first time and it was more then enough. The next time I made them I omitted the cinnamon and dipped half of the strawberry in melted chocolate. Delicious and they looked like I had spent hours on them."

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