I'm pretty dang proud of this dish. The inspiration came from a sample tasting at Whole Foods yesterday and from a posting in food blog I saw a long time ago. I can't remember the original posting, but the idea of stuffed strawberries stuck with me. Yesterday, I went to grab lunch at WF (or Whole Paycheck) and there was this tantalizing sample tray of strawberry pieces, covered in marscapone and drizzled with honey. I had 4.
This is a pretty simple dessert to make, but it can get messy. The kitchen was so hot by the time I started that the marscapone began to melt and liquify. Some of the berries were a little runny by the time I was done, but it was worth it! I simply kept them in the fridge until it was time to serve and this helped.
There weren't really any exact measurements for this...more of an eyeball what you think works for you. I added the honey to taste, and it was a little sweet. I like sweet things, but Alex doesn't. I think these would be just as delicious filled with plain marscapone, cream cheese, whipped cream or even greek yogurt! Endless possibilities.
Clean the strawberries and remove the stem so they have a flat bottom to stand on. Using a small knife, make an X opening in the top point, almost to the bottom, but not all the way through.
If you're using marscapone and honey, mix together to taste. Fill either a pastry bag or ziploc bag with the filling (squish everything down to the bottom corner of a ziploc and then snip off the tip).
Nudge the point of the bag into the strawberry and fill it gently, until it comes out of the top. Repeat, chill and enjoy!