Ingredients:
6 ounces cream cheese, room temperature
4 teaspoons confectioners’ sugar
1/2 teaspoon pure vanilla extract
12 strawberries, hulled
12 small blueberries
Directions:
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, confectioners’ sugar, and vanilla extract on medium speed until light and fluffy, about 2 minutes. Transfer to a piping bag fitted with a 1/2-inch star tip.
Trim 1/2-inch from bottom of each strawberry so that it sits flat. Use a small melon baller to scoop out the center of each berry. Pipe cream cheese mixture into berries until it brims over the tops. Finish each strawberry with a blueberry garnish. Store, covered lightly with plastic wrap, in the refrigerator for up to 2 hours.
Recipe source:
https://www.marthastewart.com/1539592/filled-fourth-july-strawberries
