Cannoli Cream-Filled Strawberries Recipe

These steps were written by AI. The original source published this recipe's ingredients without a method, so we reconstructed one from them. The ingredients and quantities are the publisher's; the instructions are ours, and haven't been cooked from. Use your judgement on timings.

1. 01

   Hull the Strawberries

   Wash the 24 strawberries thoroughly. Use a small paring knife or a strawberry huller to carefully remove the green tops and hull out the center of each berry. You want to create a neat cavity for the filling, keeping the strawberry intact.

   15 min
2. 02

   Make the Cream

   In a medium bowl, combine the 1 1/4 cup ricotta, 2 ounces cream cheese, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla, 1 teaspoon honey, and 1/4 teaspoon lemon zest. Beat with an electric mixer until the mixture is smooth and light.

   10 min
3. 03

   Fill and Chill

   Transfer the cannoli cream to a piping bag fitted with a star tip, or if you don't have one, a small spoon works just as well. Carefully fill each hollowed strawberry with the cream. Arrange the filled strawberries on a serving plate and refrigerate for at least 20 minutes before serving; this chill time helps the cream firm up.

   20 min