Deviled Strawberries. The perfect Mother’s Day Kid’s Creation!

Posted by Annette Bellisari on


18-24 large strawberries

1 Jar of Bellisari’s Balsamic Shallot & Black Garlic Spread

1 (8 ounce) Mascarpone Cheese (can sub cream cheese)

1 cup heavy whipping cream

2/3 cup white granulated sugar

1 tsp vanilla extract

1 tbsp fresh lemon juice


Prep the strawberries by cutting off the stems and slicing them in half. Next, cut a small sliver off the back of each strawberry half so that they sit up straight. Then use a small melon baller to carefully hollow out a small piece of the middle.  Place the softened mascarpone cheese, sugar, vanilla extract and lemon juice in a medium sized mixing bowl (DO NOT add the heavy whipping cream). Beat with an electric mixer until smooth.

In a different medium sized mixing bowl, beat the whipping cream until stiff peaks form (about 5 minutes). Fold the whipped cream into the cheese mixture until well incorporated. Fill a piping bag with the cheese mixture (I used a star tip), and pipe it onto each sliced strawberry.  Finish with a drizzle of Bellisari’s Balsamic Shallot & Black Garlic Spread.  Serve and enjoy!

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