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Strawberries and Cream recipe

Strawberries and Cream recipe

  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Berry desserts
  • Strawberry desserts

So delicious! Ripe strawberries are stuffed with Grand Marnier liqueur and sweet cream cheese filling. What more do I need to say?

304 people made this

IngredientsServes: 8

  • 355g fresh strawberries (preferably large)
  • 225g cream cheese, softened
  • 60g icing sugar, or to taste
  • 2 tablespoons orange flavoured liqueur, such as Grand Marnier

MethodPrep:30min ›Ready in:30min

  1. Cut the green tops off of the strawberries and stand upright on the cut side. Make a cut 3/4 the way down from the tip of the strawberry towards the bottom.
  2. 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.


A plastic sandwich bag can be used instead of a pastry bag by filling with the cream cheese mix and making a tiny cut in the corner.

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Reviews & ratingsAverage global rating:(343)

Reviews in English (270)


The directions should read *make a criss-cross cut at the opposite end (not the stem end) & gently fan out a bit*...this creates a pocket for the cream cheese filling. Be prepared to ruin a strawberry or two...some just don't want to fan out. But you can always use those in another dish or do as I do & pop the uncooperative ones in your mouth. That'll teach 'em!!! ;o)-04 May 2006

by cookiequeen

I am giving this 5 stars but I think that was due to the fact that I dipped the stuffed strawberries in chocolate(just melted choc semi sweet morsels with a dab of veg oil). Ohh my how good they were and how people raved about them. The filling itself I used only 1 tbsp grand marnier liqueur and found it waaaay to overpowering so I added in a little extra sugar, and a few tbsp of fluff and grated in some nice semi sweet chocolate. That was good but next I think I'll skip the liqueur and add in some vanilla bean or almond extract. I would only give 4 stars as is but DIPPED IN CHOCOLATE..they are fabulous. I bet adding mini choc chips to the stuffing would be great too! This def is a great recipe that you can experiment with.***update..I now have made with the vanilla bean and/or extract on they are TO DIE FOR!!-03 Jul 2007

by GodivaGirl

I think these tasted best after being refrigerated. Instead of criss-crossing the cut on the point of the strawberry, I cut "out" a small triangle wedge before putting in the cream. This was much easier that pulling the strawberry open to get the cream then it didn't try and squish out. I used orange extract in place of the liqueor.-25 May 2008

Strawberries and Cream: The Classic English Dessert Recipe

Fresh strawberries and cream make for a delicious celebratory fruit dessert that can be served after meals. In fact, it is quite an iconic and well-loved British sweet dish. Word has it, that it is a favored dish at Wimbledon, with over 20 ton of strawberries and 7,000 liters of cream consumed annually. Impressive, eh? Over the years, it has come to be known as the perfect dessert recipe for any last-minute family gathering or potluck. It takes all of just 10 minutes to prepare this appetizing dish. [1]

  • 1 cup Spinach
  • 1 /4 Avocado
  • 1 1 /2 cup Strawberries
  • 1 1 /2 cup Almond Milk, vanilla, unsweetened
  • 1 /4 cup Greek Yogurt, plain, non-fat
  • 1 tbsp Chia Seeds
  • 1 /2 cup Ice

Recipe: Strawberries n Cream

Serving in this recipe: 1

Calories: 290.3
Total Fat: 14.3 g 22%
Saturated Fat: 1.3 g 6.4%
Cholesterol: 3.2 mg 1.1%
Sodium: 295.4 mg 12.3%
Total Carbs: 31.5 g 10.5%
Dietary Fiber: 12.8 g 51.1%
Sugar: 13.6 g
Protein: 13 g 26%
Vitamin A: 12.2% Vitamin C: 244%
Calcium: 24.6% Iron: 18.6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Strawberries & Cream Scones

These tender scones, studded with fresh strawberries, sport an unusual glaze. Based on granulated sugar rather than confectioners', and tinted gold by a very high percentage of vanilla, the topping gives the scones a delicately crunchy finish. They're the perfect vehicle for a dollop of double Devon cream and a dab of jam — strawberry-rhubarb, please.


  • 1/2 cup (71g) diced fresh strawberries
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons (28g) half & half or light cream
  • 2 cups (241g) King Arthur Unbleached All-Purpose Flour or 2 cups (227g) Pastry Flour Blend
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 6 tablespoons (85g) cold butter, cut into pieces
  • 1 large egg
  • 2 teaspoons vanilla extract
  • a few drops Fiori di Sicilia, optional
  • 2/3 cup (99g) diced fresh strawberries


Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets, or a full-size or mini-scone pan.

To make the scones: In a blender or food processor, process 1/2 cup of the strawberries with the sugar and half & half or cream until the mixture is smooth. Set it aside.

In a large bowl, whisk together the flour, salt, and baking powder.

Work in the butter, using a mixer, your fingertips, a fork, or a pastry blender the mixture should be unevenly crumbly.

Perfect your technique

Strawberries & Cream Scones

In a separate bowl, whisk together the strawberry/cream mixture, the egg, the vanilla extract, and the Fiori.

Add this mixture to the dry ingredients, stirring until the dough just barely starts to come together.

Add the 2/3 cup diced strawberries, gently folding them in the dough will be quite sticky.

Drop the dough by heaping tablespoonfuls onto the prepared baking sheets each scone should be about the size of a golf ball. A tablespoon cookie scoop is exactly the right size for this task.

Or divide the dough among the compartments of the scone pan of your choice.

Make the glaze by stirring together the sugar, water, and vanilla until smooth. Drizzle some atop each scone.

Bake the scones until they're just beginning to turn golden brown around the edges, 15 to 16 minutes (on a baking sheet or in a mini-scone pan), or 18 to 20 minutes (in a standard scone pan). Break one scone open, just to be sure they should be moist (but not gummy) at the center.

Serve scones warm. Or allow them to cool completely, and store airtight at room temperature. Just before serving, reheat very briefly in the microwave, or for 5 to 10 minutes, tented with aluminum foil, in a preheated 350°F oven.


Place the ricotta in a medium bowl or the bowl of a food processor. Add the honey and vanilla. Process for 1 minute (or mix using a hand mixer) until the ricotta is smooth.
Refrigerate for at least 2 hours.
Meanwhile, combine the vinegar and sugar in a small saucepan. Stir until the sugar is dissolved.
Bring to a boil and reduce to a simmer, then cook for three minutes.
Transfer to a medium bowl and allow to cool completely.
Once cool, gently stir in the strawberries and basil.
Layer the strawberries and ricotta into four glasses and serve immediately.
Garnish with additional basil, if desired.

*** Pin the Strawberries & Cream Salad Recipe for Later ***

A few years ago I wanted to take advantage of the Spring berries hitting the grocery store shelves. And I needed a pretty dish for Easter dinner.

And so Strawberries & Cream Salad was created. The result of tinkering around with a long time family favorite, Orange Salad (it’s one of the first recipes I shared here). You must love Orange Salad as much as my family does because it’s one of the Top 5 recipes on the blog .

Need another reason to love Strawberries & Cream Salad? The base mixture can be prepared the evening before the big meal. All that’s left is to combine the base mixture with the Cool Whip the day of the big meal. Easy peasy!

The vanilla pudding and Cool Whip give the Strawberries & Cream Salad a velvety texture, similar to a mousse. So dreamy! While you could serve this as a dessert, I prefer to serve it as a side dish with the meal. It’s a Midwestern thing to serve a jell-o salad with the meal. And serving as a side dish allows you to have a proper piece of cake or pie for dessert.

You’ll want to keep a couple things in mind when making Strawberries & Cream Salad. First, you must use cook & serve pudding mix. Instant pudding mix does not work in this recipe. Second, I recommend adding the fresh strawberries shortly before serving.

Work Smarter: the right tools can make or break your cooking experience. These are the tools I used to make quick work of this recipe.

Mix it up – ideal size for sauces and dressings. Dishwasher safe with a sealed barrel.
Handheld masher – I use this to combine the cooled Jell-o mixture with the Cool Whip.
Pyrex dishes – I use the larger dish for cooling the cooked mixture in this recipe.

Follow A Reinvented Mom on Pinterest, Instagram, Yummly and Twitter .

I’ve linked this recipe at the following parties: Meal Plan Monday, Weekend Potluck.

Strawberries with Mascarpone Whipped Cream

Strawberries are so beautiful and delicious when filled with a simple creamy mascarpone whipped cream. Easy to fill and decorate, these bite-sized goodies make a great dessert for hot summer days when you want something cool and sweet to eat.


  • 1/2 Cup mascarpone cheese
  • 1/4 Cup heavy cream
  • 2 Tablespoons sugar
  • 1 Tsp. vanilla
  • 16 large Driscoll's Strawberries


Cut stems off of the strawberries and place stem-side down on on cutting board. Cut each strawberry lengthwise into quarters, stopping just before knife hits cutting board, so berries stay intact or cut crosswise in thirds. Place on a serving platter.

Place mascarpone cheese, heavy cream, sugar and vanilla in a medium bowl and beat with an electric mixer until cream is thickened and smooth. Place mascarpone mixture in a piping bag with a star tip attached or a plastic bag and cut off one corner of the bag to pipe. Slowly pipe the mascarpone cream into the berries until filled.

Recipe: Strawberries n Cream Nice Cream

Serving in this recipe: 4

Calories: 188.8
Total Fat: 12.2 g 18.7%
Saturated Fat: 10.7 g 53.5%
Cholesterol: 0 mg 0%
Sodium: 9.1 mg 0.4%
Total Carbs: 22 g 7.3%
Dietary Fiber: 2.8 g 11.1%
Sugar: 17 g
Protein: 1.8 g 3.6%
Vitamin A: 0.2% Vitamin C: 52.1%
Calcium: 3.4% Iron: 14.4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Strawberry Cream Mimosa

The only brunch beverage you’ll want! This mimosa is delicious and beautiful. Serve for brunch and holidays!

“I was invited to be a brand representative for Sweet’N Low® and have been compensated for this post for SocialStars. All opinions are my own.” I’ve created the ultimate Sweet’N Low® Strawberry Lemonade recipe #donthesitaste the whole family will love as part of a sponsored post for SocialStars.

Bubbly sparkling champagne with refreshing raspberry and strawberry frozen cream sweetened with Sweet’N Low make this the ultimate brunch beverage.

Every leisurely brunch deserves a delicious cocktail recipe to share with friends. Whatever you’ll be serving, Strawberry Cream Mimosas will pair perfectly and satisfy any sweet tooth without all the extra calories.

A weekend brunch is a good time to break out the bubbly and share a light, crisp and refreshing beverage with friends and family. Brunch beverages should be fun, refreshing and exciting. If you’re looking for a beverage to serve that guests will love, this is the recipe!

I’ve lightened up the classic mimosa recipe by using Sweet’N Low® as a zero calorie sweetener. I used unsweetened fresh fruit instead of pre-made juice and sweetened it with Sweet’N Low and honey. The fresh fruit cream is full of flavor and creaminess that pairs perfectly with champagne. Mimosas are the classic brunch beverages to serve and this drink is both delicious and adorable.

Sweet’N Low is diabetic friendly and helps reduce calories in drink recipes. To find more recipes to use it in, click here.

To make this recipe, start with fresh or frozen strawberries and raspberries. Heat them up on the stove top to get them nice a soupy. Sweeten it with Sweet’N Low and a little honey to give it a nice flavor without all the extra calories. Blend it up in a blender and press it through a fine mesh strainer to separate the juice from seeds and skin.

Pour in half and half cream, stir and pour in ice cube trays or a freezer safe dish. I like to use an ice cube tray and allow it to come to room temperature for about 5-10 minutes to easily remove the cubes. Place liquid mixture in the freezer for at least for hours of store until ready to use. Pour champagne half way up glass and add strawberry cream cubes.

Strawberries and Crème

The beauty of cooking with in-season produce is that usually, less is more. Case in point: Rebekah Peppler&rsquos strawberries and crème from her new cookbook, À Table. With a haul of juicy, sweet farmers market strawberries, you can whip up an elegant no-cook treat in about 15 minutes.

&ldquoI grew up on strawberries as dessert,&rdquo she writes, &ldquopicked fresh and sun-warm from my grandmother&rsquos garden, topped in the early years with Cool Whip, later with freshly whipped cream. This crème fraîche&ndashlaced variation is my French version, eaten the moment strawberries hit the Paris markets (late April or May, if you want to plan a trip around it) through the very end of the season.&rdquo

According to Peppler, the sugar is meant more to pull out the berry juices than to actually sweeten the dish, so if you&rsquore using truly ripe strawberries, you shouldn&rsquot need much. Adjust the amount of sugar as needed, especially if you&rsquore making this in a shoulder season with less-than-perfect berries.

Reprinted from À Table by Rebekah Peppler with permission by Chronicle Books, 2021.

1 pound (455g) fresh strawberries, stemmed and large berries halved

Shortbread or sablés (homemade or store-bought), crumbled

Flaky sea salt, for serving

1. Place a large metal bowl and whisk in the freezer to chill for 10 minutes.

2. In a medium bowl, combine the strawberries, sugar and fine sea salt. Set aside to macerate while you make the crème.

3. In the chilled bowl, add the heavy cream and crème fraîche. Whisk until medium peaks form, 4 to 6 minutes.

4. To serve, transfer the fruit to small serving bowls or plates. Dollop with the crème, drizzle with the accumulated strawberry juice and top with shortbread crumbles. Sprinkle with flaky salt and serve immediately.

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Watch the video: Δροσερή Τάρτα Με Φράουλες Και Κρέμα. (October 2021).