On summer nights it's hard serving warm cookies, cakes, or really anything that requires an oven for dessert. You want something that's light but sweet, and reflects something of the season. Berries are all over England right now. You can't move for strawberries, raspberries, or blueberries, the three-way tie for my favorite fruit. While the Brits can't pass up on their strawberries and cream (classic), here's a new twist on the same idea. The slicing of the strawberries was perhaps the most challenging bit of this, but once you get the knack, you can do all 20 (or however many) in minutes. And if you want to bypass that step altogether, opt for raspberries. Nature has already provided a space for you. And Nature, we are so, so grateful.
- 20 whole large strawberries, hulled (and/or raspberries)
- 8 ounces cream cheese, softened
- 1/4 cup confectioners' powdered sugar
- 1/4 teaspoon vanilla and/or almond extract
- 2/3 cup chopped pecans
-Carefully cut the berries into 4 wedges, cutting almost to, but not through, the bottoms with a criss-cross cut. Fan wedges just slightly, taking care not to break them. Set aside.
-In a mixing bowl, beat together the cream cheese, sugar, and vanilla until combined but still stiff.
-Using a teaspoon or a plastic bag with a small hole cut in one corner, fill the strawberries with the cream cheese mixture. Sprinkle chopped pecans on top of the stuffed strawberries.
-Cover and refrigerate until ready to serve.