Herbed Goat Cheese Stuffed Strawberries
Sometimes the most simple dishes are the most impressive. These strawberries are so simple to put together and everyone loves them! The combination of goat cheese and strawberries is surprisingly amazing.
I hosted a little get together recently and added these strawberries to the menu. I went for the super simple approach and just used the herbed goat cheese you can buy from the store instead of mixing in my own herbs.
I also cut off the tips of the strawberries so they’d stand up. I saw someone do that for cheesecake stuffed strawberries and loved the idea.
One Year Ago: Homemade Chicken Broth and Veggie Chicken Soup in the Crockpot and PB&J Omelet
Two Years Ago: Mounds Cupcakes and Crockpot French Dip Sandwich
Herbed Goat Cheese Stuffed Strawberries
Ingredients:
1 pt. fresh strawberries
4 oz herbed goat cheese
2 Tbsp cream (or milk)
1/2 tsp grated lemon zest
Salt and pepper to taste
Directions:
Wash and hull strawberries. Cut off a tiny portion of the tip of the strawberry so that they can stand up.
In a small bowl, combine goat cheese, lemon zest, and just enough cream to make the goat cheese creamy. Salt and pepper to taste. Allow the cheese to come to room temperature.
Using a piping bag, pipe the goat cheese into the center of the berries. Alternatively, you can use a spoon to stuff the berries.
Serve at room temperature.
Recipe adapted from The Small Boston Kitchen
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This is the perfect recipe for all of the leftover ingredients I have! Hubby made me buy a 3-pound bag of cranberries because he loves them, but you only use 12 ounces for cranberry sauce so I’ve got about 2 pounds of cranberries left to use, plus lots of pumpkins and pecans. This is definitely being made this weekend!
Oh man. That does sound good. And I know it must be if you’re repeating it because I am the same way. I’m going to make a cranberry maple pecan cake on Friday… but this is really tempting too.
Happy Thanksgiving!
Oh, man! If I only had more time for Thanksgiving dessert table – this is certainly one I would try.
Oooh this cake looks so ooey gooey and delicious! I wish there weren’t already so many desserts coming to my Thanksgiving table because I’d totally make this!
Sues
This looks super delicious and your photos look great too! Happy Thanksgiving to you and hubby!
ooooh, my, i must try this 🙂 happy thanksgiving!!
What a fabulous recipe! All the flavors sound delicious to me.
This looks amazing! It looks so moisty yum, I should try to make this sometime, Love your blog! this is my first comment for you so I thought I’d show some appreciation for your blog, because I’ve been drooling over all your recipes for a while
Shandra-http://shandrita.tumblr.com/
Your photos are beautiful! The pictures I took of the actual cake didn’t look to appealing, the photos I took of the bite sized cake bites looked pretty though lol
Good job!!
What a great recipe! You totally had me at caramel/pecan/cranberry topping.
Just finally made this cake and it is astoundingly good! Truly the best dessert I’ve had in…oh, a very long time. Thank you for your post!
I tried to be good, I really did! This cake was so delicious, I not only had seconds, I had a piece for breakfast the next day and for a snack later that day. This one goes on my Christmas menu!
beantownbaker — December 1st, 2013 @ 6:52 pm
I doubled the recipe this time and you’ll remember the middle didn’t quite bake through. It also spilled over a bit, so next time, I’ll put a pan under the cake in the oven.