Stuffed Strawberries...again!

This post is a re-run from last year.  Nothing says summer like fresh juicy strawberries!

Mmmmmm....don't they look yummy?  They are as yummy as they look and so easy to make too!  All you need is :

                           

1 quart fresh strawberries

1 container (8oz) Mascarpone cheese

3 TBS powdered sugar

1 tsp milk

1/2 tsp almond extract

Sliced almonds, toasted

Start by toasting the sliced almonds in a small pan over medium heat.  Keep a close eye on them so they don't burn.

 

Meanwhile, trim the tops and bottoms of the strawberries so they will sit level.  Be careful not to trim so much off the bottom that you have a hole.  You don't want the filling to go all the way through!

                           

Next you need to scoop out the center of each strawberry.  You can do this with a small melon baller, paring knife or small corer.  Whatever you have and is easiest for you is fine.  I actually used a tool for getting out the center part of a tomato that is left when slicing off the stem end. 

  

You should have a plate of strawberries that look like this

                       

 Now you're ready to make the filling.  In a medium bowl, mix the mascarpone cheese, powdered sugar, milk and almond extract.  Just use a spoon and not a mixer.  The mascarpone cheese is soft and creamy and is easy to stir.  It's the Italian version of our cream cheese!

Spoon the cheese into either a pastry bag with a star tip or a zip top plastic bag and cut the corner off. 

Squeeze the bag to pipe the cheese mixture into the strawberries.

Top with the almonds that you remembered to keep checking on!

Refrigerate until ready to serve. 

    

For a big Ta-Da presentation, serve them on a bed of coconut on a cake stand with whole strawberries surrounding the foot of the cake stand!

Today I'm joining

Foodie Friday

Show and Tell Friday

What is your favorite way to eat strawberries?