This recipe for stuffed strawberries comes from Southern Living by way of Recipezaar. I was looking for something fresh and simple to make for a picnic this weekend, and this recipe seemed perfect. I ended up changing some of the ingredients to suit my tastes and what I had in the kitchen. Unfortunately, it was a lot more preparation and primping than I was expecting. I didn't even take a photo because the last thing these simpering Southern belles needed was more attention.
You will need:
- 18-20 medium strawberries
- 3 oz cream cheese, softened
- 1 1/2 Tbsp powdered sugar
- 2 Tbsp julienned mint leaves
- Cut the stem end of each strawberry crosswise, giving each berry a flat base to stand on. Cut each strawberry into four wedges, starting at the top end and cutting towards but not through the stem end. Each strawberry should end up looking like a blossom.
- Curse as the knife inevitably slips through the stem end anyway. Curse more when you find that the strawberries close back up on themselves and look nothing like a damn blossom.
- Beat cream cheese until fluffy. Stir in sugar and mint leaves. Transfer the mix to a plastic bag and snip one end to use it like a pastry bag.
- Realize that there's no possible way to get it all into the bag without a) plopping some of it on the counter and b) getting some of it stuck in the grooves of the zipper bag.
- Pipe about 1 teaspoon of the mixture into the middle of each strawberry.
- Yeah, good luck with that one. I do realize that using an actual pastry bag would probably yield better results, but hey, I don't have one. Anyway, prepare for the cream cheese mixture to run down the sides of the berries and flop over the top but not stay in the middle. And good luck in getting the berries to keep their little blossoming mouths open while you try to fill them. Stupid rebellious attention-whores.
*Ahem* Perhaps this post is a good reflection of my mood this week. All I can say is that these had better be a hit tomorrow, because I'm never making these again. They're delicious, but man, are they time-consuming. Making this recipe reminded me why I generally loathe baking: I hate precision and I have little patience. It also reminded me of why I never buy Driscoll's strawberries. They're the culinary equivalent of the hot girls on your college campus -- juicy and voluptuous on the outside with bitter, hollow cores.
How's that for food for thought?