Strawberries (2020)

Strawberries are low in calories (just 27 per 100 grams) and fat-free, but packed with nutrients, including vitamins and antioxidants that bring numerous health benefits.

Nutritional experts believe that strawberries are as close as you can get to a perfect fruit. Eating just five strawberries gives you more vitamin C than an orange. TThe strawberry got its name from the common practice of growing berries under straw to protect them from winter cold and late spring frosts.

A member of the rose family, the strawberry sometimes gives off a rose-like aroma.


32 fresh, whole strawberries, large

12 ounces cream cheese, softened

1/2 cup confectioners’ sugar

1/4 teaspoon almond extract

2 tablespoons semisweet or milk chocolate, grated

1. Lightly rinse the strawberries and gently place them in a colander to drain. Cut a thin slice from the stem end of each strawberry to create a base so that the berries will stand upright on the flattened end. Place the berries, cut side down, on a cutting board. Carefully cut each berry into 4 wedges, but do not cut through the bottom. Use your finger to gently press down in the center of the berry so that the wedges fan out just slightly, taking care not to break the berries apart. Set the berries aside.

2. Using a small mixing bowl, beat together the cream cheese, confectioners’ sugar and almond extract until light and fluffy. Gently fold-in half of the grated chocolate. Use a teaspoon, a plastic sandwich bag with a small hole cut into the end or a decorating bag with decorative tip to fill the berries with the cream-cheese mixture.

3. Sprinkle the remaining grated chocolate over each berry. Cover and chill until ready to serve. Makes about 32 filled strawberries.

Angela Shelf Medearis is an award-winning children’s author, culinary historian and the author of seven cookbooks. Her new cookbook is “The Kitchen Diva’s Diabetic Cookbook.” Her website is To see how-to videos, recipes and much, much more, Like Angela Shelf Medearis, The Kitchen Diva! on Facebook. Recipes may not be reprinted without permission from Angela Shelf Medearis.

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