Description
Fresh strawberries filled with a creamy lemon mixture.
Ingredients
Scale
- 1 pound fresh strawberries
- 8 ounces full-fat cream cheese
- 1 cup powdered sugar
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup heavy cream (cold)
- 1 tablespoon fresh mint leaves (optional)
- 1 tablespoon extra lemon zest (optional)
Instructions
- Wash all strawberries under cool running water and pat them dry with a paper towel.
- Hull the strawberries by removing the green top and a small cone of the white core to create a cavity.
- Place the hulled strawberries cut-side up on a plate lined with a paper towel.
- In a medium-sized mixing bowl, combine softened full-fat cream cheese, powdered sugar, and fresh lemon zest. Beat until smooth and creamy.
- Add fresh lemon juice to the cream cheese mixture and beat until just combined.
- In a separate chilled mixing bowl, whip cold heavy cream on high speed until stiff peaks form.
- Gently fold the whipped cream into the lemon-cream cheese mixture until no streaks remain.
- Transfer the lemon cream into a piping bag fitted with a star tip or use a Ziploc bag with a corner snipped off.
- Pipe or spoon a generous amount of lemon cream into the cavity of each hulled strawberry.
- Arrange the filled strawberries on a serving platter.
- Garnish with fresh mint leaves and extra lemon zest if desired.
- Serve immediately or chill briefly in the refrigerator before serving.
Notes
- For best results, use fresh strawberries that are ripe and firm.
- This recipe can be prepared ahead of time and chilled before serving.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 filled strawberry
- Calories: 100
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg