If you’re on the lookout for some not-too-sweet treats for a party or special occasion, these strawberries filled with lightly sweetened cream cheese may just fit the bill. They’re a perfect little nibble for a birthday or afternoon tea, and great if you need a gluten-free or egg-free treat.
Start with a couple pints of strawberries – not too small. For once the bigger ones tend to be a better choice.
Hull them (that means get rid of the leafy bits), taking some of the innards as well. Trim a small slice off the bottom so that they stand upright.
Beat one 8 oz (250 g) package or tub of cream cheese (at room temperature, if possible – it beats more easily) with 2-3 Tbsp. of sugar and 1 Tbsp. cream or milk, until smooth. If you like, add a drop of vanilla, or more sugar to taste. These can be as sweet – or not – as you like. Use honey instead, if you prefer.
Spoon the cream cheese mixture into a zip-lock bag. Sandwich size is fine – these are my favorite tools for piping one thing into (or onto) another. Snip off one corner.
And squeeze some of the filling into each berry.
If you like, sprinkle them with graham cracker crumbs to complete the cheesecake effect; chocolate shavings or curls would be fantastic, too.
Serve them immediately, or refrigerate until needed. (They’re best served right away – it’s tough to cover them without squishing their tops or drying them out!)