Stuffed Strawberries

It's hard to top a ripe, red berry, but this creamy mascarpone mix takes strawberries to new heights

Fill your fresh strawberries with this creamy cheese and biscuit mixture for a light and delicious dessert

It’s local strawberry season! B.C. berries are being harvested in full force, so now is the time to enjoy them in as many ways as possible.

The borders go well beyond shortcake and whipped cream, so be sure to try my version of “stuffed” strawberries for a fresh dessert idea.

It’s a perfectly easy and deliciously different way to present these red beauties.


  • 12 large ripe BC strawberries
  • ⅓ cup mascarpone cheese
  • 2 Tbsp. crushed amaretti biscuits
  • 1 tsp. vanilla paste


  1. Remove the stems and cores of the berries.
  2. Save the green stems for garnish.
  3. In a small bowl, mix the cheese, amaretti biscuits and vanilla paste together.
  4. Using a small teaspoon, stuff the cheese mixture into the cavity of each berry.
  5. Carefully push the mixture down so that you fill the little hole without breaking the berry.
  6. Return the saved green stems to the tops of the strawberries. Transfer the stuffed berries to a pretty serving plate and serve at room temperature. A nice option is to serve melted 70 per cent dark chocolate on the side for dipping the berries.

Makes 12 stuffed strawberries.

Originally published in TVWeek magazine.