Vanilla Mascarpone Stuffed Strawberries are an easy-to-prepare, light dessert that your guests will adore!
Holiday parties are always a bit of a mad dash, aren’t they? Sometimes I’m a big fan of over-the-top, elegant desserts, but at a certain point in the holiday season I just want to keep things as simple as possible. And there’s nothing wrong with that; the holidays are about celebrating time with our loved ones and being thankful for what we have. Not rushing around the kitchen too busy for a proper visit (well, unless that’s the goal, but we won’t go there).
These stuffed strawberries are perfect for the holiday season because they don’t take much work, can be prepared in advance, and they aren’t overly filling.
I can never resist an opportunity to use real vanilla beans, but you can absolutely use extract in this recipe if that’s what you have. No need to run out and buy extra ingredients. They do add that extra special something, though. I’m biased.
If you want to serve the strawberries so that they stand up on their own, slice the very bottom tips off BEFORE you pipe in the filling. Trust me on this; I might be speaking from experience. You can use a piping bag and fancy tip, but you can also use a large plastic storage bag and snip off one of the corners with scissors.
Vanilla Mascarpone Stuffed Strawberries
- 1 vanilla bean (2 teaspoons pure vanilla extract may be substituted)
- 8 ounces mascarpone cheese, chilled
- 1/2 cup heavy cream, chilled
- 3 tablespoons granulated sugar
- 1 pound California Strawberries, hulled and cored
- optional: 1/4 cup chopped candied nuts (see notes)
- Slice the vanilla bean in half lengthwise, then use the dull side of the knife to scrape out the seeds. Set aside. (Skip this step if using vanilla extract).
- Place the mascarpone cheese in a stand mixer fitted with the paddle attachment. Turn the mixer on medium-low to loosen the mascarpone, then turn up the speed to medium. Slowly add in the vanilla seeds, the heavy cream, and the sugar, until evenly combined. This can also be done in a large bowl with a whisk. (Note: mascarpone cheese and heavy cream can separate if they're not combined at the same temperature. This is easy to fix; see notes).
- Transfer the mascarpone mixture into a piping bag or a large plastic storage bag with the corner snipped off. Pipe the mixture into the strawberries. If not serving immediately, place in the refrigerator to chill.
- Before serving, top with chopped candied nuts, if using.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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This post is sponsored by California Strawberries as part of their #StrawberryHolidays campaign. Thank you for supporting the brands that support Savory Simple!