This recipe first appeared in Martha Stewart Living a couple of years ago. So simple to assemble and they pay back big rewards for such easy prep.
Yields 12 filled berries; recipe is easily increased
With an electric mixer whip 6 ounces of room-temperature cream cheese on medium speed until slightly fluffy, 2 to 3 minutes.
Add 1/2 teaspoon pure vanilla extract and 1 1/2 tablespoons confectioners' sugar.
Trim tops and bottoms of 12 strawberries to level. Use a small melon baller to scoop out tops.
Fill a pastry bag fitted with a 1/2-inch star tip with cream cheese mixture; pipe into berries decoratively.
Toast 1/4 cup sliced almonds in a 350 degrees oven until toasty brown, 3 to 6 minutes; arrange slices over filling.
The berries are best made just a few hours (or less) before serving, keep loosely covered in the refrigerator until serving time.
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