Balsamic Roasted Strawberries with Cream Cheese Filling

All week long I’ve been turning over in my mind what I wanted to talk about when my turn came around.  I was going to talk about this and I considered talking about that but then, last night, I made these.

Again.

berries

And that settled it.  I feel duty bound to let my SBV friends in on all this goodness.

Strawberry season has arrived in full force here in Louisiana!  I like these big juicy babies every way a person can eat them. I like strawberry pie, strawberry tarts, strawberry ice cream, strawberry slushes, strawberries in my fresh salads– and of course, I like to just wash ‘em and eat on the spot.

However, several nights ago I found myself with such a lovely surplus that I decided to try a new recipe. I’ve made ‘em twice since. ‘Nuff said.

Lean in and I’ll show you how to make my Balsamic Roasted Strawberries with Cream Cheese Filling.

“Balsamic Roasted Strawberries with Cream Cheese Filling”

12 big beautiful strawberries
1/2 cup powdered sugar
1/4 to 1/2 cup dark chocolate chips
1 (8 ounce) cream cheese
1 tablespoon Balsamic vinegar
1 teaspoon vanilla extract
Crushed graham crackers

We’ll start with a dozen of the biggest, most beautiful strawberries you can find. We’ll wash ‘em and slice off their tops. Then we’ll take a slice from their little bottoms so they’ll stand up on their own. And we’ll remove their cores with a melon baller.

Now, we’re going to stand them in a pretty casserole dish and sprinkle them with a tablespoon of Balsamic vinegar. Then we’ll stuff them with dark chocolate chips and slide ‘em in a 400 degree oven for twelve minutes.

While our berries are cooking, we’ll take eight ounces of cream cheese, a half cup of powdered sugar, and a teaspoon of vanilla extract and whip it a couple minutes in the blender.

Once our berries finish roasting, and they’ve cooled off a bit, we’ll scoop this lovely filling into a decorator bag and pipe it, cupcake style, on their sweet little tops. Haveeeee mercy! Yes, siree. I even garnished ‘em with cracker crackers crumbs. Seriously, y’all. You’ve got to try my Balsamic Roasted Strawberries with Cream Cheese Filling! This is good eating, from the All Things Southern kitchen to yours~

Hugs, Shellie

What kind of cook are you? Do you like to try new recipes or do you stick to the tried and true?

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Shellie Rushing Tomlinson is an author, speaker, and radio host known as The Belle of All Things Southern. Shellie likes to say, "The whole world stops for a story." She stacks hers up at All Things Southern.com

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Comments

  1. Julie Cantrell says

    YUM! I’m adding this to my grocery list RIGHT NOW. Although I seriously doubt mine are going to look that pretty. Yours are too lovely to eat. Thanks for sharing. I still prefer strawberries from Louisiana to any other strawberries I can find. And that’s the one crop we have struggled to harvest here at Valley House Farm. Last year, the deer wiped out our entire crop just as they were ready to eat. Not a happy farm day. Hugs, j

    • says

      They don’t have to be pretty to be delicious but I have no doubt you can do it!! The deer story– familiar with that one on our farm! :)

  2. Lisa Wingate says

    Oh HEAVENS ME! I can see a major pig-out coming around the Wingate house. Yes ma’am, I am SO making these.

    Question: Then do you refrigerate and serve cold or serve right away?

    • says

      Lisa, the answer for us is all of the above! WHEN they are able to make it to the fridge they are still awesome but the chocolate isn’t all fine and melted– so there’s that :)

      • says

        Which, I suppose if you wanted to make them ahead you could fill with a chocolate pudding hat wouldn’t harden … Just thinking aloud…

  3. says

    Heading to Costco now with debit card in hand……taking these to my neighbor friend battling cancer (and making three more batches for the woman sitting behind this computer screen!)

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