The month of June brings strawberry season to Lancaster County and the crop this year is bountiful. Fast and refreshing, these stuffed strawberries are the perfect ending to any summer meal. Use jumbo strawberries for a beautiful presentation. Prepare this recipe the same day you plan to serve it.
1 pound(s) strawberries, jumbo-size (about 18 strawberries)
4 oz low fat cream cheese, at room temperature
1/2 cup(s) powdered sugar
1/2 tsp vanilla extract
Wash and dry strawberries (leave green caps on). Using a paring knife, cut a wide v-shape out of the pointed end of each strawberry (like an open mouth); reserve cut out pieces of strawberries. Place cut strawberries on a serving plate, green cap side down so they will be easy to fill. Using an electric mixer, thoroughly combine cream cheese, sugar and vanilla in a medium bowl. Chop reserved leftover bits of strawberries into tiny pieces and gently stir into cream cheese mixture with a spoon. Fill each cut strawberry with a small amount of cream cheese mixture using a spatula or knife. Arrange filled strawberries on a serving plate, green cap side down.