• 16 large Driscoll's Strawberries
  • 1/2 Cup mascarpone cheese
  • 1/4 Cup heavy cream
  • 2 Tablespoons sugar
  • 1 Tsp. vanilla extract
  1. REMOVE stems from 16 large strawberries and PLACE them wide-side down on cutting board.
  2. SLICE one strawberry part-way from tip to bottom and STOP about 1/4 inch before knife hits cutting board.
  3. SLICE strawberry again crosswise and STOP about 1/4 inch before knife hits cutting board. 
  4. TRANSFER strawberry to a serving platter.
  5. REPEAT with remaining strawberries.
  6. SET ASIDE strawberries.
  7. PLACE 1/2 cup mascarpone cheese into a medium bowl.
  8. ADD 1/4 cup heavy cream.
  9. ADD 2 tablespoons sugar.
  10. ADD 1 teaspoon vanilla extract.
  11. BEAT with an electric mixer until mixture is smooth.
  12. TRANSFER mascarpone mixture to a piping bag fitted with a star tip (or TRANSFER to a plastic bag and SNIP OFF one corner).
  13. PIPE mascarpone mixture into center of each berry.
  14. SERVE immediately.

    PRO TIP:
    Try these yummy suggestions straight from Driscoll’s berry lovers!
    Exchange vanilla extract with seeds scraped from 1 vanilla bean.
    Sprinkle filled strawberries with graham cracker crumbs.
    Skip the vanilla for a richer mascarpone flavor.
    Dip strawberry bottoms in melted chocolate.
Calories 198.35
Total Fat 15.70 g
Saturated Fat 9.06 g
Cholesterol 52.45 mg
Sodium 99.57 mg
Total Carbohydrates 13.43 g
Dietary Fiber 1.44 g
Protein 2.51 g