Sometimes I think about how strawberries have this stubborn freshness, like they refuse to be anything but vibrant. Cutting into one of these stuffed creations, you get that burst of creamy mascarpone and vanilla bean, kind of like discovering a secret trapdoor in a garden of sweetness. These aren’t your typical strawberries. They’re like tiny treasure chests waiting to spill out a little luxury on your tongue. No fancy gadgets needed. Just a spoon, a few minutes, and a willingness to get your hands a little messy. Purely because sometimes, the best bites come from soldiers in pajamas, just making something to satisfy that weird combo of craving and boredom. Stuffed strawberries—something I might forget I made but still think about later when I see a basket of bright red fruit in the fridge.
Stuffed Strawberries with Mascarpone and Vanilla Bean
Ingredients
Equipment
Method
- Using a small paring knife, carefully cut off the green tops of each strawberry and then hollow out the interior with a small spoon or paring knife to create a cavity, taking care not to puncture the outer skin.
- In a mixing bowl, combine the softened mascarpone cheese, scraped vanilla bean seeds, and powdered sugar. Whisk until smooth and creamy, with a glossy consistency.
- Fill a piping bag or use a small spoon to gently pipe or spoon the mascarpone mixture into each hollowed strawberry until slightly mounded and full.
- Arrange the stuffed strawberries on a serving plate. Optionally, garnish with additional vanilla bean seeds or a mint leaf for presentation.
- Serve immediately to enjoy the contrast of the fresh, firm exterior and the creamy filling inside.