Sandra This Bobby Flay Strawberries Filled with “Clotted” Cream Recipe is an easy and creamy recipe, which is made with fresh strawberries and mascarpone cheese. It’s the perfect party dessert, ready in about 15 minutes.
Bobby Flay Strawberries Filled with “Clotted” Cream Recipe Ingredients
- 1 cup mascarpone cheese
- 1/2 cup heavy cream, very cold
- 3 tablespoons confectioners’ sugar
- 1/4 teaspoon pure vanilla extract
- 1 vanilla bean, seeds scraped
- 16 large fresh strawberries
How To Make Strawberries Filled with “Clotted” Cream
- Make the Cream Filling: In a medium bowl, combine the mascarpone cheese, very cold heavy cream, confectioners’ sugar, vanilla extract, and vanilla bean seeds. Beat with an electric mixer on medium speed until the mixture is thick and holds soft peaks. Transfer the cream to a piping bag fitted with a star tip.
- Prepare the Strawberries: Wash and dry the strawberries. To help them stand upright, you can slice a tiny bit off the green stem cap to create a flat base.
- Cut the Strawberries: From the pointed tip of each strawberry, cut a deep “X” downwards, stopping about a quarter of an inch from the bottom. The strawberry should open up like a flower but remain attached at the base.
- Fill and Serve: Gently spread the cut sections of a strawberry apart. Pipe or spoon the mascarpone cream mixture into the center of each one. Arrange on a platter and serve immediately.
Recipe Tips
- How to get the fluffiest cream filling? Using very cold heavy cream is essential. For the best results, you can even chill your mixing bowl and beaters in the freezer for 10 minutes before you start. Cold cream whips up with more volume, creating a lighter, fluffier filling.
- How do I avoid a grainy filling? Be careful not to overwhip the cream mixture. Stop beating as soon as soft peaks form (when a peak gently flops over when you lift the beaters). Over-mixing can cause the mascarpone and cream to separate and become grainy.
- What’s the best way to cut the strawberries? To ensure the strawberries open like a flower but don’t fall apart, make the “X” cut deep enough for easy filling but be sure to leave the base intact.
- How can I make the filling look neat and professional? A piping bag with a decorative star tip is the easiest way to get a beautiful, elegant look. If you don’t have one, you can use a small zip-top plastic bag and snip off a small corner.
When To Serve Filled Strawberries
These elegant, bite-sized treats are perfect for a variety of occasions.
- Baby showers or bridal showers
- As a light dessert after a heavy meal
- On a brunch buffet
- As an easy, no-bake treat for summer parties
How To Store Filled Strawberries
Refrigerate: These are best served immediately. If you have leftovers, place them in a single layer in an airtight container and store them in the fridge for up to 1 day. Note that the strawberries will release juice over time, which can make the filling a bit watery.
Bobby Flay Strawberries Filled with “Clotted” Cream Nutrition Facts
- Serving: 1 filled strawberry
- Calories: 85 kcal
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 10mg
- Protein: 1g
- Total Carbohydrate: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Cold cream whips up much faster and holds more air, resulting in a lighter, fluffier, and more stable filling. Warm cream will not whip properly.
The cream mixture can become grainy or even separate if it’s over-whipped. You should stop beating as soon as it holds a soft peak.
It’s not recommended. Strawberries naturally release their juices once cut, which will make the cream filling runny and the presentation messy if they sit for too long. They are best filled right before serving.
Try More Recipes:
- Bobby Flay Banana Bread Waffles with Bananas Foster Sauce Recipe
- Bobby Flay Banana Nut Bread Recipe
- Bobby Flay Irish Soda Bread Recipe
Bobby Flay Strawberries Filled with “Clotted” Cream Recipe
Description
A simple, elegant, and delicious no-bake treat featuring fresh, juicy strawberries filled with a light and creamy vanilla bean-mascarpone mixture.
Ingredients
Instructions
- In a chilled bowl, beat the mascarpone, very cold heavy cream, sugar, vanilla extract, and vanilla bean seeds until soft peaks form.
- Transfer the cream mixture to a piping bag.
- Wash and dry the strawberries. Cut a deep “X” into the tip of each one, stopping just before the base.
- Gently open the “petals” of each strawberry.
- Pipe the cream filling into the center of each strawberry.
- Arrange on a platter and serve immediately.
Notes
- Using very cold cream and a chilled bowl is the secret to a perfectly light and fluffy filling.
- Be careful not to over-whip the mascarpone mixture, as it can become grainy. Stop at soft peaks.
- A piping bag with a star tip gives the most elegant and professional-looking result.
- These are best assembled right before serving, as the strawberries will release their juices over time.
