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Strawberries and Cream

Coming across a rich dip from Robin Alberts of Bruce Crossing, Michigan did more than wet our test cooks' appetites. It prompted them to craft a nifty way to present the mix, by piping it into cleverly sliced strawberries. What a treat!
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    about 5-1/2 dozen


  • 1 package (8 ounces) cream cheese, softened
  • 1 jar (7 ounces) marshmallow creme
  • 1/2 to 1 teaspoon ground cinnamon
  • 2 quarts fresh whole strawberries, hulled
  • Pastry bag or heavy-duty resealable plastic bag
  • #18 open star pastry tip
  • Crushed ice and fresh mint, optional


  • In a bowl, beat cream cheese, marshmallow creme and cinnamon until smooth. Cut a small hole in the corner of pastry or plastic bag; insert star tip. Spoon filling into bag; refrigerate for 1 hour.
  • Quarter strawberries from the tip to the stem end without cutting completely through. Pipe filling into strawberries. Refrigerate until serving. If desired, serve on a bed of crushed ice and garnish with mint.

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