We got these strawberries from Sam’s Club last Friday. Aren’t they gorgeous? I think we got lucky for once. Sam’s probably got its shipment in that same day and was putting the strawberries out when we saw them. I haven’t seen strawberries this beautiful in a long time, not even when we fresh-picked them when they were in season for the past couple of years. They were not soft or overripe and half-rotting in their container. So, I guess everyone would like to know if these strawberries tasted as good as they looked? I would say YES! They tasted sweet although not as sweet as I had hoped but hey, we are talking about non-local strawberries (in January!) and did I mention how gorgeous they were? I wanted to do something special with these strawberries where they would be the star of the show, not hidden somewhere in the midst of batters. This recipe – Filled Strawberries seemed to fit the bill. The strawberries were basically kept whole, filled with a luscious cream cheese filling, and topped with mildly sweet toasted almond slices. Hmm…just writing about it makes me feel like eating them again.
Note: If the strawberries are especially small, I would consider serving them unfilled as it would be a little difficult to scoop out their tops without tearing their sides. Instead, arrange the strawberries on a platter with the cream cheese filling (sprinkled with toasted almond slices) in the middle as a dip.