Strawberries are a quintessential June treat, representing love and fertility. Fresh mint nicely mimics the leafy green top of a strawberry, creating an edible garnish.
Prep time: 30 minutes Inactive: 30 minutes or more Servings: about 12
- 1 pint fresh strawberries
- Zest of 1 lemon
- Juice of 1/2 lemon (about 1 1/2 Tbsp)
- 1 (8 oz) package full-fat cream cheese, softened
- 1/4 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 handful fresh mint
Set out the cream cheese to soften at room temperature.
Rinse and pat dry the strawberries. Pull off the leaves and use a paring knife to remove the stems, opening the core of the strawberries.
Zest a lemon. Cut it in half and juice one half. Save the zest and juice in a small bowl.
In a medium mixing bowl, combine 1 package softened full-fat cream cheese, 1/4 cup mascarpone cheese, and 1/4 cup powdered sugar. Mix in the lemon zest and juice. Add 1 teaspoon vanilla extract and mix until smooth.
Put the cream cheese filling into a plastic baggie and snip off one corner. Squeeze the fillig into each strawberry.
Remove the mint leaves from the stems, discarding any damaged leaves. Poke a mint leaf into the top of each strawberry. Arrange the strawberries on a platter and chill in the refrigerator for at least half an hour before serving.
Adana Luna 