Strawberry season has arrived in full force here in Louisiana! I like these big juicy babies every way a person can eat them. I like strawberry pie, strawberry tarts, strawberry ice cream, strawberry slushes, strawberries in my fresh salads– and of course, I like to just wash ‘em and eat on the spot.
However, several nights ago I found myself with such a lovely surplus that I decided to try a new recipe. I’ve made ‘em twice since. ‘Nuff said.
Lean in and I’ll show you how to make my Balsamic Roasted Strawberries with Cream Cheese Filling.
“Balsamic Roasted Strawberries with Cream Cheese Filling”
12 big beautiful strawberries
1/2 cup powdered sugar
1/4 to 1/2 cup dark chocolate chips
1 (8 ounce) cream cheese
1 tablespoon Balsamic vinegar
1 teaspoon vanilla extract
Crushed graham crackers
We’ll start with a dozen of the biggest, most beautiful strawberries we can find. We’ll wash ‘em, slice off their tops and remove their cores with a melon baller. Then we’ll take a second slice from their little bottoms so they’ll stand up on their own accord in our pretty casserole dish. We’ll sprinkle them with a tablespoon of Balsamic vinegar, stuff them with dark chocolate chips and slide ‘em in a 400 degree oven for twelve minutes.
While our berries are cooking, we’ll take eight ounces of cream cheese, a half cup of powdered sugar, and a teaspoon of vanilla extract and whip it a couple minutes in the blender.
Once our berries finish roasting, (and they’ve cooled off a bit), we’ll scoop this lovely filling into a decorator bag and pipe it, cupcake style, on their sweet little tops. Haveeeee mercy! I like to go all out and garnish them with graham cracker crumbs, but that’s optional. Seriously, y’all, you’ve got to try my Balsamic Roasted Strawberries with Cream Cheese Filling! This is good eating, from the All Things Southern kitchen to yours~