Description
A delightful treat of fresh strawberries filled with smooth lemon cream, perfect for any occasion!
Ingredients
Scale
- 1 pint fresh strawberries
- 8 ounces full-fat cream cheese, softened
- 1/2 cup powdered sugar (confectioners’ sugar)
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup heavy cream (cold)
- Fresh mint leaves (optional)
- 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
- This recipe can be made a few hours ahead of serving. Just keep the filled strawberries in the refrigerator until ready to serve.
- For an extra touch of flavor, experiment with different zests, like orange or lime.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 filled strawberry
- Calories: 90
- Sugar: 6g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg