Mascarpone Stuffed Strawberries
This easy dessert is a great way to take advantage of fresh in-season strawberries. Each strawberry is stuffed with a creamy mascarpone cheese filling and topped with a blueberry. It’s a fun dessert for summer BBQs, potlucks, and 4th of July celebrations.
I’m hoping everyone isn’t completely sick of red white and blue recipes for July 4th. Here is my contribution to the holiday weekend. These stuffed strawberries are filled with a mascarpone cheese filling and are so easy to make.
I love this time of year because you can find fresh strawberries on sale so making a whole bunch of these for BBQs or potlucks isn’t super expensive and look how pretty they are! I actually got these at the Carlsbad stand. I love this mascarpone version, but I’ve also made Nutella ones, so be sure to check out my Nutella Cream Stuffed Strawberries recipe for a chocolate version!
Have you ever tried mascarpone cheese? It’s sold at most grocery store and is sort of like cream cheese except it’s richer and creamier. It’s actually an Italian cheese and you can use it in place of cream cheese in a lot of recipes although it is less tangy and a little sweeter than cream cheese.
Because it’s so rich I like to whip it with some cream to lighten it up for these stuffed strawberries. That plus some sugar is all you need to make the filling.
How to Stuff Strawberries
- You want the strawberries to stand up straight once they’re filled so the first thing to do is slice off the end of the strawberry with the green leaves. The strawberries will sit on that end with the tips facing up.
- Next, you want to create space for the filling by making two cuts in the tip of the strawberry. Slice each strawberry with an “X” slicing approximately ¾ of the down the strawberry. You don’t want to slice all the way through otherwise the strawberry won’t stay in one piece. This will make it look like the strawberry has petals.
- Use your fingers to gently separate the petals to make room for the mascarpone filling.
- Pipe the filling into each strawberry. I use a pastry bag, but you can also use a resealable bag with the corner snipped off if you don’t have a pastry bag.
- For an extra festive touch, I like to top each stuffed strawberry with a fresh blueberry.
- 12 strawberries
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 3 tbsp sugar
- 12 blueberries
All images and content are © Kirbie's Cravings.
Slice off top end of strawberry so that the strawberry can stand on a flat surface. Then make a deep knife cut on top of strawberry. You want to make two cuts for each strawberry in the shape of an "X" or a cross. You want to cut about 3/4 of the way down, but not all the way. Use your finger to help separate the petal of the strawberries so that they open up enough for stuffing.
In a stand mixer, mix the mascarpone cheese, heavy cream and sugar until it is fully mixed and forms a whipped cream frosting look (it will probably curdle first before coming together).
Put mixture into a piping bag and pipe the strawberries. Top with blueberries.
More Summer Dessert Recipes
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No Churn Cookies and Cream Ice Cream | This no churn cookies and cream ice cream is so creamy and simple, you won’t need to use an ice cream maker ever again. And it’s just 3 ingredients!
Raspberry Lemonade Pie Bars | These sweet and tart raspberry lemonade bars sit on a buttery crust and are topped with a delicious crumble.