Strawberry Shortcake, Deconstructed

Strawberry Shortcake, Deconstructed is delicious, bite-sized summertime dessert. It is simple to make and perfect for entertaining. 

This post contains affiliate links.  As always, all opinions are my own.

In the spring, the market is full of fresh berries and I always wind up bringing home more than I intended to.  The possibilities with these berries are endless, from jam to muffins to shortcake. With the sweet tooth that I have, I often tend to lean toward the latter. When visiting my friend, Mary Anne, last spring, we made these sweet handheld treats together, but with a massive twist.  Let’s call this recipe Strawberry Shortcake, Deconstructed.

Ingredients

To begin you need just a few ingredients that you probably already have on hand, and the measurements couldn’t be easier.  For each batch, you need:

• 1 brick of cream cheese
• 1 cup of confectioner’s sugar
• 1 teaspoon of vanilla.  I like to use vanilla paste, but extract is fine too.

You will also need a strawberry huller.  This tool is easy to use, simple to clean, and costs just about $8.  It is well worth it.

Directions

1. First, set out the cream cheese to soften a bit.
2. Then while the cream cheese is softening, wash and hull the strawberries. This gadget is seriously the best invention ever. It makes a time consuming job quick and easy.
3. Next, slice off the bottom of each strawberry so you can stand them up on a plate.
4. To prepare the filling, combine the cream cheese, sugar, and vanilla using a mixer medium speed for about 2 minutes.
5. Put the filling in a plastic, quart-sized bag.  Using kitchen shears, cut off one of the corners of the bag.  Then just pipe the filling into the strawberries.
6. Finally, sprinkle with some graham cracker crumbs.

Enjoy!  These won’t last long on your plate.

The sweet strawberry combined with the creamy cream cheese filling and finished off with graham cracker crumbs is absolutely delicious!

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