SaveIngredients
Method
Rinse and pat the strawberries completely dry. Slice off the green tops so each berry stands flat, then cut off the top third of the pointed end to make the hat.
If the cream cheese is still firm, microwave it for 10 seconds. Beat it with the powdered sugar and vanilla using a hand mixer until smooth.
Pour in the cold cream and beat on high until thick, fluffy and holding stiff peaks.
Spoon the filling into a zip-top bag and snip off a corner. Pipe a generous swirl onto each strawberry base.
Set a strawberry tip on each swirl, then pipe a tiny dot of filling on the point for the pom-pom. Serve right away or refrigerate until needed.
Tips
- Dry berries are key: any water on the cut surface makes the filling slide off.
- For a shortcut, use 1 1/2 cups canned whipped cream instead of the filling, but pipe it just before serving since it deflates quickly.
- They hold well in the fridge for up to 4 hours in a single layer.
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