Red White & Blue Stuffed Strawberries

Looking for a “makes you look like Martha but only takes minutes” recipe? Read on, friends. The hardest part about this one is, well, going to the store.

This is a quicker version of my cheesecake-stuffed strawberries. I took a little help from the flavored cream cheese and added the patriotic blueberries!

Red White & Blue Stuffed Strawberries
I found the flag toothpicks at my local Party City and WalMart. I’ve also ordered them online from this seller and they ship really fast.

Take that Martha!

Red White & Blue Stuffed Strawberries

Red White & Blue Stuffed Strawberries


3 pints ripe strawberries (about 28), hulls removed

8 ounces Philly Honey Walnut (or Cheesecake flavor if you can find) cream cheese (in a tub)

28 blueberries

28 flag toothpicks


Cut a small slice off the bottom of the strawberry so that it can stand upright without tipping. Use a sharp paring knife to make a hole in the center of each strawberry (going about halfway down). Williams Sonoma and Bed Bath & Beyond make a fabulous tool called the Strawberry Huller ($8) that will remove the stem and create a perfect hole in one easy step.

Spoon or pipe the cream cheese into each hole. (I like to pipe it in with a large ziploc bag and a cake tip; it goes faster and looks better. However, the walnuts in the Honey Walnut cream cheese wreak havoc on cake tips, so I piped straight from a ziploc bag -- no tip -- on this version.)

Insert a flag toothpick through the center of a blueberry. Scoot the blueberry near the top of the toothpick and stick the whole thing down the center of the filled strawberry.

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