These stuffed strawberries were just a happy accident. One day after cleaning up a party, my catering crew and I started scooping strawberries into the leftover mascarpone cheese mixture that was a filling for a fresh crepe station. Dipping the cheesy strawberries into the homemade honey lavender syrup made the combination even better. This great idea became the stuffed strawberry and a popular item on my menu.
The recipe for the crepes is actually in the “Cook like a Caterer Party Sized Recipe” book. The crepes and stuffed strawberries are best when they are fresh and at peak flavor. Strawberry season in California runs from January to May, but I find they are still tender and sweet into the summer.
As a filling, mascarpone's creamy and rich character, with the added hint of orange, balances a strawberry's natural sweetness. Honey lavender syrup adds a touch more sweetness and floral flavor that is perfect for a spring or summer day.
Marscapone Stuffed Strawberries
Here are a few tips for success in making the stuffed strawberries;
Gently wash large strawberries and allow them to air dry on paper towels.
For the filling, it’s helpful to have a micro plane to zest the oranges or you can use the small side of a box grater.
Hull and slightly hollow out the strawberries. Place upside down on paper towels to remove extra moisture.
The Honey Lavender syrup needs time to cool and thicken, so best to make it a day or more ahead.
Once mixed, the mascarpone filling needs to chill until it firms up, but is still soft enough to push through a piping bag.
Load the mascarpone filling into a pastry bag fitted with a large star tip. Pipe into the strawberries, starting at the bottom of the hollowed space. End at the top with a swirl of filling, just above the top of the strawberry.
Top the strawberries with a bit more of the orange zest and drizzle with honey lavender syrup just before serving.
The stuffed strawberries are best served chilled. They can be made a day ahead of time and stored in the refrigerator for up to 24 hours.
Sweetened Mascarpone Strawberries with Honey Lavender Syrup
Filled with sweetened Mascarpone cheese and drizzled with honey lavender syrup, these stuffed strawberries work well on a brunch menu. Because they are smaller in size, they are perfect for any appetizer party.
Makes about 24-30
LARGE RIPE STRAWBERRIES about 24-30
SWEETENED MASCARPONE CHEESE FILLING
2 oranges 1 cup powdered sugar
16 ounces mascarpone cheese 4 ounces cream cheese
Zest and juice oranges, set aside all but 1 tablespoon of juice. Use the remainder of juice in Honey Lavender Syrup recipe.
In a mixer fitted with paddle, blend mascarpone cheese, cream cheese until smooth. Mix in orange zest and 1 tablespoon of orange juice.
Sift powder sugar, fold in then blend in with cheese mixture.
Pipe into clean, dry hulled out large strawberries. Top with a sprinkle of orange zest and drizzle with honey lavender syrup before serving.
HONEY LAVENDER SYRUP
½ cup honey
1 cup sugar
½ cup water
orange zest and juice from above recipe
2 tablespoons lavender
¼ cup orange marmalade
Stir sugar and water over medium heat until completely dissolved.
Add orange juice and zest and bring to low boil. Remove from heat add lavender and allow to steep at least 20 to 30 minutes.
Pour liquid through a fine strainer over a bowl to strain out lavender and orange zest. Stir in marmalade and honey into liquid until blended, allow to cool.