Description
Indulge in the refreshing delight of Lemon Cream Stuffed Strawberries, a no-bake treat that combines the sweetness of ripe strawberries with a zesty lemon cream filling. This elegant dessert is easy to prepare and perfect for any occasion.
Ingredients
- Fresh Strawberries
- Full-Fat Cream Cheese, softened
- Heavy Cream
- Powdered Sugar (Confectioners' Sugar)
- Fresh Lemon (zest and juice)
- Vanilla Extract
Instructions
- Gently wash the strawberries under cool running water and pat them dry with a paper towel. Hull the strawberries by cutting out the green tops and a small cone of the white core to create a cavity.
- In a chilled mixing bowl, whip the heavy cream on medium-high speed until stiff peaks form. Transfer the whipped cream to another bowl and refrigerate.
- In the same mixing bowl, combine the softened cream cheese, powdered sugar, lemon zest, and lemon juice. Beat until smooth and creamy, scraping down the sides as needed. Mix in the vanilla extract.
- Fold one-third of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the remaining whipped cream until just combined.
- Transfer the lemon cream into a piping bag fitted with a star tip or use a small spoon to fill the hulled strawberries generously with the cream.
- Garnish the stuffed strawberries with extra lemon zest, mint leaves, or chopped pistachios. Refrigerate for at least 30 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed strawberry
- Calories: 120
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Choose the largest, ripest strawberries for the best flavor and presentation. Chill your mixing bowl and whisk for optimal whipping results. Avoid overmixing the cream to maintain its airy texture.