Strawberry-Cream Cheese Filling

  • Yield: Makes about 3 cups

Source: Martha Stewart Kids, Spring


  • 24 ounces (3 packages) cream cheese, room temperature
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups confectioners' sugar
  • 2 teaspoons pure vanilla extract
  • 2 cups strawberries (about 12 ounces), hulled


  1. Put cream cheese, butter, and sugar into mixer bowl; mix until creamy. Mix in vanilla. Puree strawberries in a food processor; strain. Mix 3/4 cup puree into cream cheese mixture (reserve remaining puree for Swiss-Meringue Buttercream. Use immediately or refrigerate airtight up to 3 days; stir before using.


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