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Driscoll's stuffed strawberries
Driscoll's stuffed strawberries
Driscoll's Stuffed Strawberries

Description

Berry big strawberries filled with an assortment of delicious fillings! These sophisticated morsels are perfect for gatherings, intimate evenings, brunches, and so much more.
 
Use your muffin tins to make this recipe a breeze.

Rosé Gelée Filling
  • 1/4 Cup granulated sugar
  • 1/4 Cup water
  • 1 packet (0.25 ounces) unflavored gelatin
  • 3/4 Cup rosé wine
  • 2 Packages packages (18 ounces each) Driscoll’s Berry Big Strawberries
Chocolate hazelnut filling
  • 1/2 Cup hazelnuts, roasted
  • 1 1/2 Teaspoons canola oil or vegetable oil
  • 1/2 Cup semisweet chocolate chips, melted
  • 1 Package (18 ounces) Driscoll’s Berry Big Strawberries
Cheesecake Filling
  • 4 Ounces cream cheese, softened
  • 2 Tablespoons confectioners’ sugar
  • 1 Tsp. vanilla extract
  • 1 Package (18 ounces) Driscoll’s Berry Big Strawberries
  • Brown sugar, optional
Prepare Strawberries
  1. LINE a large cutting board or several large plates with paper towels.
  2. HULL all strawberries.
  3. SPOON OUT strawberry centers to make room for filling.
  4. PLACE strawberries upside down on paper towel-lined cutting board.
  5. SET ASIDE in refrigerator until needed. 
  6. PREPARE several muffin tins to hold strawberries for easy filling and chilling.
Rosé Gelée Filling
  1. PLACE 1/4 cup granulated sugar into a small saucepan.
  2. ADD 1/4 cup water.
  3. WHISK to combine.
  4. SPRINKLE gelatin over top and ALLOW to bloom and thicken for a few minutes.
  5. HEAT saucepan over medium heat and STIR often until sugar and gelatin dissolve, about 2 minutes.
  6. POUR into a heat-proof measuring cup with a spout.
  7. ADD 3/4 cup rosé wine and STIR to combine.
  8. PLACE about 20 strawberries into muffin tins.
  9. POUR rosé mixture into strawberries.
  10. CHILL in refrigerator for at least 4 hours or until set.
Cheesecake Filling
  1. PLACE 4 ounces softened cream cheese into a small bowl.
  2. ADD 2 tablespoons confectioner’s sugar and 1 teaspoon vanilla extract.
  3. BEAT with a fork or wooden spoon until well blended.
  4. TRANSFER mixture to a small sealable plastic bag and SET ASIDE in refrigerator.
Chocolate Hazelnut Filling
  1. PLACE 1/4 cup roasted hazelnuts into the bowl of a food processor.
  2. ADD 1 ½ teaspoons oil.
  3. PROCESS for about 5 minutes or until a smooth paste forms and SCRAPE DOWN sides of bowl as needed.
  4. STREAM IN 1/2 cup melted chocolate WHILE PROCESSING until well blended.
  5. TRANSFER mixture to a small sealable plastic bag and SET ASIDE in refrigerator.
Pipe Filling
  1. PLACE remaining strawberries into empty muffin tins.
  2. SNIP corner of cheesecake filling bag.
  3. PIPE cheesecake filling into about 11 strawberries.
  4. SPRINKLE each cheesecake-filled strawberry lightly with brown sugar if desired.
  5. SNIP corner of chocolate hazelnut filling bag.
  6. PIPE chocolate hazelnut filling into about 11 strawberries.
  7. CHILL filled strawberries in refrigerator until needed.
  8. ASSEMBLE filled strawberries on a serving platter.
  9. SERVE immediately.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g