8 oz package of cream cheese (we prefer whipped)
1/2 cup of confectioners sugar, or to taste
1 tbsp of fresh lemon juice, or to taste
1 lb of fresh strawberries
Cut the top off each strawberry and scoop about a teaspoon sized hollow out of the middle.
Slice the tip off each strawberry so it has an even base to stand upright.
Beat the cream cheese, sugar and lemon juice together until smooth.
Spoon the cream mixture into each strawberry hollow, or for a fancier presentation pipe the cream into each strawberry with a pastry bag and star tip.
Makes 15-20 scrumptious strawberries, depending on size of berries.
Recipe inspired by Michelle Huber, Red Blossom Strawberries
2 cups frozen mixed berries
1 cup white chocolate chips
2 cups heavy whipping cream
Combine the heavy whipping cream and white chocolate chips. Melt in a double boiler over low heat; stir frequently until creamy and smooth. Pour hot chocolate sauce over frozen berries; serve immediately.
Sliced sourdough bread (or any bread you prefer)
Mascarpone cheese (softened to spread)
Fresh strawberries (sliced)
Spread about 1 tablespoon of mascarpone onto each slice of bread (quantity of cheese depends on bread size). Layer sliced strawberries over mascarpone, add a couple basil leaves then drizzle honey on top. Top with another mascarpone slathered bread slice (plain bread to outer sides of sandwich). Melt a tablespoon of butter in hot skillet or grill pan, add sandwich and grill until golden brown (a couple of minutes). Flip and grill opposite side of sandwich, adding more butter if needed.
Recipe inspired by Serious Eats