Best Stuffed Strawberries Recipes

CHEESECAKE-STUFFED STRAWBERRIES

Steps:

• Beat cream cheese, confectioners' sugar, and vanilla extract together in a bowl until smooth; spoon into a piping bag or a resealabe bag with a corner snipped.
• Fill cavities of cored strawberries with the cream cheese mixture. Dip filled side of strawberries in the crushed graham crackers to coat.

CREAM CHEESE-STUFFED FRENCH TOAST WITH STRAWBERRIES

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Place bread cubes on a baking pan.
• Toast bread cubes in the preheated oven until dry and golden brown, about 20 minutes. Remove and let cool slightly, about 10 minutes.
• Grease a 9x13-inch casserole dish with softened butter. Add bread cubes, strawberries, and cream cheese dollops randomly to the dish.
• Whisk eggs, half-and-half, cream, sugar, and ginger together in a separate medium bowl. Pour egg mixture over bread and strawberries, wrap with plastic wrap, and refrigerate, 8 hours to overnight.
• Remove casserole from the refrigerator 1 hour before baking.
• Preheat the oven to 350 degrees F (175 degrees C).
• Make the streusel topping by mixing sugar, flour, butter, and ginger with a fork until moist crumbs form.
• Bake in the preheated oven until set, about 30 minutes. Sprinkle streusel on top. Continue baking until top is golden, about 30 minutes more. Let rest for 10 minutes before serving.

STUFFED STRAWBERRIES

Steps:

• Cut the tops off of the strawberries and stand upright on the cut side. Make a cut 3/4 of the way down from the tip of the strawberry towards the bottom.
• Beat together the cream cheese, sugar, and liqueur until smooth in a mixer or a food processor. Place into a piping bag with a star tip. Pipe into each strawberry and arrange on a serving platter.

STRAWBERRIES AND CREAM STUFFED FRENCH TOAST

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and beat until smooth. Add the jam and a pinch of salt and continue to beat until thoroughly combined. Using a paring knife, make a slit in each bread slice about 2 to 3 inches long and deep; this pocket will hold the filling. Using an offset spatula, divide and stuff the filling equally into the pockets, making sure it's not a big lump. Set aside.
• In a shallow dish, add the eggs, milk, vanilla extract and almond extract. Mix with a fork until combined. Dip the challah into the mixture, turning to coat both sides. Let sit and soak while you heat your butter.
• In a large nonstick skillet, add the butter and heat over medium heat until it begins to foam. Add the challah, allowing any excess egg mixture to drip off, and cook until golden brown and cooked through, flipping once, about 3 to 4 minutes per side.
• Place the French toast on a serving dish. Serve with a drizzle of sweetened condensed milk and garnished with strawberries.
• In a large bowl or the bowl of a stand mixer, combine the flour, sugar, yeast, orange zest and salt and whisk together. In a medium bowl, whisk together the water, orange juice, oil and 2 of the eggs.
• Add the wet to the flour mixture; stir to combine. Knead, either by hand on a floured surface or with a dough hook on medium speed for 7 to 10 minutes, adding more flour as necessary (but resist any urge to add too much!), until you have a smooth and slightly sticky dough.
• Transfer the dough to a large oiled bowl. Cover with plastic wrap and let stand at room temperature until doubled in size, about 2 hours. (Alternatively, chill the dough in the refrigerator overnight, then let stand at room temperature for 1 hour before shaping.)
• Divide the dough into 4 pieces. Divide each into 3 logs and braid. Place on 2 baking sheets lined with parchment paper, spacing them evenly apart. Cover loosely and let rise 30 minutes.
• Preheat the oven to 375 degrees F.
• In a small bowl, whisk together the remaining egg and 1 tablespoon water. Brush the loaves with egg wash and sprinkle with poppy seeds. Bake until they are golden and have an internal temperature of 190 degrees F; begin checking for doneness at 18 minutes. Transfer to a wire rack to cool slightly and enjoy. (Challah is best eaten within 24 hours. After that it's ok if you toast it or use it for French toast. It also freezes well!)

CREAM CHEESE STUFFED FRENCH TOAST W/STRAWBERRIES AND WHIP CREAM

Steps:

• Mix cream cheese filling ingredients in bowl using enough powdered sugar to make a spreading consistency, and set aside.
• Spread out the slices of the cinnamon bread and spread a little cream cheese filling on each and put two together to make a "sandwich".
• In another bowl mix the 3 eggs, 1 tbsp sugar, 1 tsp vanilla well with a whisk and dip the sandwiches in this mixture and then fry them in a little melted butter until browned on each side.
• We use the large electric griddle for this.
• Top the fried sandwiches with a little powdered sugar dusting and then strawberry sauce and whip cream and serve.

NUTELLA-STUFFED STRAWBERRIES

Steps:

• Remove stems from strawberries. Using a paring knife, cut out centers; pipe Nutella into strawberries. , Insert a toothpick into the side of each strawberry. Holding toothpick, quickly dip stem end of strawberry into melted chocolate; allow excess to drip off. Sprinkle with hazelnuts; place strawberries on a waxed paper-lined baking sheet, point side up. Remove toothpicks; refrigerate strawberries until set. Just before serving, dust with confectioners' sugar.

DEEP FRIED CHOCOLATE CHEESECAKE-STUFFED STRAWBERRIES RECIPE BY TASTY

Steps:

• In a bowl, add the cream cheese, vanilla, and ½ cup (80 g) of powdered sugar, and mix thoroughly.
• On a cutting board, cut the stem off of the strawberry. Using a ¼ teaspoon, scoop out the center of the strawberry. Fill the center of the strawberry with the cream cheese filling. Repeat with the rest of the strawberries.
• In a large bowl, combine the pancake mix, cocoa powder, sugar, salt, milk, and eggs. Mix thoroughly.
• Heat oil in a medium pot over medium heat until the temperature reaches 365˚F (185˚C).
• Using a fork, coat the stuffed strawberries in the batter. Fry 2 strawberries at a time, about two minutes. Remove the strawberries from the oil with a slotted spoon and transfer to a paper towel-lined plate to drain.
• Dust with powdered sugar.
• Enjoy!

BROWNIE TRUFFLE-STUFFED STRAWBERRIES RECIPE BY TASTY

Steps:

• Prepare the brownies according to the package instructions, then remove from the oven and let cool in the refrigerator for about 20 minutes.
• While the brownies cool, use a melon baller or teaspoon to scoop out the tops and centers of each strawberry. Set each strawberry in the cup of a mini muffin tin.
• In a large bowl, beat the cream cheese with an electric hand mixer until soft. Add the mini chocolate chips, vanilla, and cooled brownies and stir until mixture has a thick, dough-like texture.
• Take 1 tablespoon of the brownie mixture in your hands and roll it into a ball. Place the brownie truffle inside a strawberry. Repeating with remaining ingredients.
• Chill the strawberries in the refrigerator for 30 minutes.
• Add the dark chocolate and white chocolate to 2 separate small bowl. Microwave each bowl separately in 30-second intervals, stirring between each, until melted, about 1 minute total.
• Dip the top of 1 strawberry in the melted white chocolate, poke a cookies and cream-dipped cookie stick through the top, and sprinkle with chocolate sandwich cookie crumbs. Repeat with 7 more strawberries.
• Dip the top of another strawberry in the melted dark chocolate, poke a chocolate-dipped cookie stick through the top, and sprinkle with red sprinkles. Repeat with 7 more strawberries.
• Dip the top of another strawberry in the melted white chocolate, poke a strawberry-dipped cookie stick through the top, and sprinkle with freeze-dried strawberries. Repeat with the remaining strawberries.
• Let the chocolate set, about 5 minutes, then serve.
• Enjoy!

SPECIAL STUFFED STRAWBERRIES

Steps:

• Place strawberries on a cutting board and cut off tops; remove bottom tips so they sit flat. Using a small paring knife, hull out the center of each berry. , In a small bowl, beat cream cheese and sour cream until smooth. Pipe or spoon filling into each berry. Top with crushed graham crackers. Refrigerate until serving.

STUFFED STRAWBERRIES

Steps:

• In a medium bowl, beat cream cheese, sugar, and almond extract until smooth.
• Spoon cream cheese mixture into a pastry bag fitted with a medium star tip.
• Chill 1 hour.
• Quarter strawberries from tip to stem end without cutting through stem end.
• Pipe cream cheese mixture into strawberries.
• Chill until ready to serve.

STUFFED ROASTED STRAWBERRIES

Steps:

• Preheat the oven to 400 degrees F.
• Slice the tops of the berries off just below the stem. Cut the tips off (about 1/4-inch), so that the berries will sit upright. Next, use a small spoon or a melon ball scoop to hollow out the strawberries, working from their tops, in order to create a cavity in each one. Stuff some chocolate into the cavity of each strawberry and place them upright in a baking dish. Lightly sprinkle the berries with sugar, if using. Roast the berries until soft and the chocolate is melted, about 10 to 12 minutes.
• To serve, place 3 strawberries on a dessert plate in a triangle. If the berries have given off liquid in the baking dish, spoon it over them. Spray a small mound of cream in the center of the berries, and top each berry with a rosette of cream. Sift a little cocoa powder over the plate, and serve!

CHOCOLATE STUFFED STRAWBERRIES RECIPE BY TASTY

Steps:

• Remove the tops from strawberries.
• Scope out the inside of the strawberry.
• Put melted chocolate in piping bag.
• Fill strawberry with melted chocolate.
• Place strawberry top back on. Chill for 5 minutes.
• Dip the strawberries in white chocolate.
• Add sprinkles immediately.
• Enjoy!

PARMESAN-STUFFED STRAWBERRIES

Steps:

• Use a small paring knife to hull and core the strawberries, removing a bit extra from the center. Stuff each strawberry with a few pieces of Parmesan until filled. Lay the strawberries on a large platter and drizzle with the balsamic reduction.

BLUE CHEESE-STUFFED STRAWBERRIES

Steps:

• Place vinegar in a small saucepan. Bring to a boil; cook until liquid is reduced by half. Cool to room temperature. , Meanwhile, in a small bowl, beat cream cheese until smooth. Beat in blue cheese. Remove stems and scoop out centers from strawberries; fill each with about 2 teaspoons cheese mixture. Sprinkle pecans over filling, pressing lightly. Chill until serving. Drizzle with balsamic vinegar. ,

LOW-CARB CHEESECAKE-STUFFED STRAWBERRIES

Steps:

• Core the strawberries with a paring knife.
• Combine cream cheese and heavy cream in a bowl; beat with an electric mixer until smooth. Add erythritol and vanilla extract and continue beating until light and fluffy and stiff peaks form. Transfer mixture to a piping bag fitted with a tip. Fill the core of each strawberry and about 1 inch outside the core with cream cheese filling. Place on a plate, cover, and refrigerate strawberries until filling is chilled, at least 1 hour or up to 2 days.

NO BAKE CHEESE CAKE STUFFED STRAWBERRIES

Steps:

• 1. Prep. Take your package of fresh strawberries wash them. Slice an X into the top of the strawberry. Set them aside to dry. After about 2-3 min chill in the fridge
• 2. Take the whipped cream ( cool whip extra creamy or any local store brand will do) and the 1 package of pudding and fold them together until well blended. Slowly add the 1 package of soften cream cheese to the mix. Then add the 1 1/2 tea spoons of vanilla extract to the filling. after the filling is well mixed remove from bowl place in a 1 gallon Freezer bag (Ziploc) and chill for 30-35 min.
• 3. Remove from fridge and snip one end of the freezer bag (you will use the freezer bag as a piping bag) Remove the strawberries from the fridge. Squeeze a nice amount of filling into the X you cut into the strawberry and voila. Plate and ENJOY!!!!

CHOCOLATE DIPPED AND STUFFED STRAWBERRIES

Steps:

• wash and thoroughly dry the strawberries.
• using a small melon baller (or a paring knife) scoop out the top of the strawberry removing stem and some of the center.
• melt chocolate in microwave at medium heat. use small intervals like 30 - 45 seconds. mix between each interval, do not overheat.
• Dip strawberries in chocolate and place on wax paper to dry.
• While they are drying mix the cream cheese, sugar and syrup using an electric mixer.
• you can either scoop the filling into the strawberries with the melon baller or pipe it in using a pastry bag for a nicer presentation.

STUFFED ROASTED STRAWBERRIES

Steps:

• Preheat the oven to 400°F.
• Slice the tops of the berries off just below the stem. Cut the tips off (about 1/4 inch), so that the berries will sit upright. Next, use a small spoon or a melon-ball scoop to hollow out the strawberries, working from their tops, to create a cavity in each one. Stuff some chocolate into the cavity of each strawberry and place them upright in a baking dish. Lightly sprinkle the berries with sugar, if using. Roast the berries until soft and the chocolate is melted, 10 to 12 minutes.
• To serve, place 3 strawberries on a dessert plate in a triangle. If the berries have given off liquid in the baking dish, spoon it over them. Spray a small mound of cream in the center of the berries, and top each berry with a rosette of cream. Sift a little cocoa powder over the plate, and serve!

CHEESECAKE STUFFED STRAWBERRIES

Steps:

• 1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
• 2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off.
• 3. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.

INSIDE OUT - CHEESECAKE STUFFED STRAWBERRIES

Steps:

• Toast the almonds in a 350 oven for 3-5 minutes, until golden brown. Set aside to cool.
• Whip the cream cheese until light and fluffy, 2-3 minutes.
• Stir in the vanilla and sugar.
• Trim a small slice off the bottom (pointed end) of the strawberry, so it will stand on a plate. Slice off the top of the strawberry. Hollow the strawberry using a small melon baller or spoon.
• Place the cheesecake mix in a ziploc bag and snip the end (or use a pastry bag). Fill the berries until the mixture pipes over the top.
• Arrange the toasted almonds over the top. Serve immediately or chill, covered, for up to two hours.