- 2 pints of medium to large strawberries
- 1 8oz brick of cream cheese
- 3/4 cup powdered sugar
- 1 tsp almond extract
- Wash and dry your strawberries
Using a knife, slice the strawberry about 3/4 of the way down from tip to stem, being careful not to cut the strawberry in half. Then, slice the strawberry the other direction, so you have made at “X’.
Fill a pastry bag with the filling and, using the star tip, fill each strawberry with the cream cheese mixture.