Category Archives: Strawberry
Just to forewarn you, this is a picture heavy post. It was necessary, trust me, you’ll love it! I hope you enjoy!
My idea for these came when I read an article to my husband about cupcake stuffed strawberries. Not being a big fan of cake pops, he suggested using the cream cheese icing that I made for the purple velvet cupcakes. That sounded like a great idea! Unfortunately for me, it was not an original idea. I really thought we were on to something, but to my dismay, others had the same idea long before we did. A chef in Maine went so far as to patent the stuffed strawberry concept. She stuffed hers with all kinds of cheesecake.
These were super easy to make, but time-consuming because you need to make them in steps…Oh, and having a partner helps if that is possible. They turn out so pretty and would make a great showing at any engagement.
I halved the cream cheese icing recipe and had plenty leftover. I filled and dipped a 1 pound package of berries. I could have easily filled a second package, quite possibly a third. What I didn’t have enough of was the chocolate. I really should have used a package and a half, but I made it work.
So here is what you will need:
- 1 pound package of strawberries; rinsed and dried
- 1 8oz package of cream cheese-softened
- 1 stick of unsalted butter-softened
- 2 cups of powdered sugar
- 1/2 tsp vanilla
- 1 1/2 pkgs or 12 squares of Baker’s semi-sweet baking chocolate squares
- Decorating bag or 1-gallon ziploc storage bag
- #10 tip or cut corner of ziploc bag, but not too much!
For Valentine’s Day I gave my husband a certificate, redeemable for the day of his choosing, to be pampered from sun up to sun down. He chose today, Saturday, his first day of Spring Break.
To start the morning off, I served strawberry cheesecake pancakes. I found the recipe in my Pillsbury book that I received just this week. How convenient! What was also convenient is that it happened to be a breakfast and brunch edition. Super! I wanted to make something different and it was full of great recipes. This particular recipe was on the front cover. It looked so pretty and I just knew it would be something that my husband would love.
Other than having to slice the strawberries, it was pretty much a ready-made recipe. It took me less than 30 minutes to prepare, cook, and serve. It looked GREAT. I was so excited to serve it that I forgot to snap a picture of it. So I borrowed the picture from my Pillsbury magazine, as well as the recipe. Neither were available from their website. You should be able to click on the picture of the recipe to enlarge it. If that doesn’t work for you, contact me and I will get the recipe to you.
The graham cracker crumbs added to the batter make it rather thick, but cook well. The cheesecake filling is tasty, but it did not fare well as a stand alone. I don’t eat strawberries so I put some of the filling on a pancake to get a taste. Not a good option. However, Brad raved about the combination.
What I loved about this recipe is how versatile it can be. You can use any fruit or fruit pie filling that you prefer. You can choose to omit the syrup and just use the fresh fruit. I used a regular, complete pancake mix, but you can opt for the “Fiber One” mix that it calls for. Also, the cheesecake pudding mix does come in a “light” version and you can also use low cal/fat cream cheese if you are concerned with keeping up with your diet. I should warn you though, if you are not a sweet tooth, you might not like this, but your guests for breakfast/brunch may LOVE it.
Hope you are having a wonderfully blessed morning! Check back this afternoon to see what was for lunch!