I got the idea for this recipe on Pinterest. The amazing photo (which I have on my favorite recipes board) took me to Kruizing with Kikukat. The original recipe calls for filling the strawberries with almond cream and I’ve found others with cheescake filling. My version is filled with fresh whipped cream topped with a little powdered sugar and shaved chocolate. Decadent, but simple enough for a perfect ending to supper on a hot summer’s evening.
What you need: measuring spoons/cups, chef’s knife, cutting board, stand-alone (or hand mixer with whisk attachment, pastry bag with large star tip opening (or large Ziploc bag with corner cut off), vegetable peeler, fine sieve
- 12 large strawberries
- 16 oz heavy cream
- 2 tbs confectioners’ sugar + more for dusting
- 4 oz good quality chocolate
Cut off the tops of the strawberries removing the stem. Set the strawberry on a cutting board – cut side down (it should stand nicely, as you’ve created a flat surface). Cut a large X down and 3/4 of the way through the strawberry, being careful not to cut completely through. Set the prepared strawberries aside. Place the heavy cream in a cold mixing bowl and whip. (I put mine in the freezer for about 5 minutes before I use it.) Add in the 2 tbs of confectioners’ sugar and continue whipping until soft peaks form. Place the cream inside the pastry bag. Push open the X on the strawberry and pipe the cream into the center until it fills the X and starts to come out the sides. Put the confectioners’ sugar in a fine sieve and dust the strawberries. Using the vegetable peeler, shave off chocolate curls over the top of the strawberries and cream.
To Serve: Place the strawberries on a serving platter and pass around the table. If there is any whipped cream left over after filling the strawberries, I like to put it in a bowl with chocolate shavings on top and pass along for those who would like a little extra cream. Super yummy!