The weather and summer entertaining season are heating up. Why not add an easy no-bake dessert to your repertoire? These stuffed strawberries are worthy of a special occasion, but tasty enough to make anytime. Depending on the size of the fruit, each batch makes approximately 20 stuffed strawberries.
The material and ingredient list for this recipe are fairly basic. You will need 1 pound of fresh strawberries, 4 ounces sour cream, 3 tablespoons light brown sugar, a paring knife, and a small ziptop bag. (The bag is optional, but it makes it much easier to add filling to the berries.)
Wash and dry the berries. Cut a thin slice from the stem to the bottom of the berry. This step may seem tedious, but you can keep it simple. Use a small paring knife to hollow the berry. The easiest way to do this is by inserting the knife at a 90° angle with the tip pointing toward the center of the strawberry. Follow the light pattern inside the berry and a little chunk should pop right out.
If necessary, adapt the cutting method for larger berries. Cut a larger sliver off the strawberry or cut them in half before trimming the center. Reserve the trimmings for another use and set the berries aside.
Mix the sour cream and sugar. It looks gritty like sand, but the sugar dissolves and turns the sour cream a light shade of vanilla. Transfer the filling to the ziptop bag. Squeeze out the air and seal the bag. Cut a small hole in one corner and pipe filling into each berry. Avoid overfilling.
You should have a few spoonfuls of filling leftover. Layer it with the strawberry trimmings and reward the cook with a sweet preview or tasty treat to share. Hide the small pink bits in the bottom and arrange a few of the prettier slices on the top.
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