Strawberry Santa Claus Recipes

STRAWBERRY SANTAS

Steps:

• For the frosting: In a medium bowl, using an electric hand mixer, beat the mascarpone and vanilla until smooth. Gradually beat in the powdered sugar until the mixture is thick and smooth. Using a spatula, transfer the frosting to a piping bag fitted with a small star piping tip.
• For the Santas: Using a paring knife, cut off the leaf-end of each strawberry to make a flat surface. Cut a 1/2- to 3/4-inch piece from the pointed end of each strawberry and reserve as the hats.
• Place the strawberries, wide-side down, on a work surface. Pipe a 3/4-inch-high swirl of frosting on each strawberry. Place the hats on top and pipe a small ball of frosting on top of the hats. Press two chocolate chips, pointed-sides inward, into the swirl of frosting to make eyes.

MINI STRAWBERRY SANTAS

Steps:

• Cut the hulled-side strawberries so they can stand up on a plate. Slice the tip off each strawberry to make the 'hat'; set aside.
• Beat cream and confectioners' sugar in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds.
• Spoon a large dollop of whipped cream on top of strawberry base for the 'face' and 'beard'. Set the 'hat' atop the 'face'. Add a dot of whipped cream, using a toothpick, on top of the 'hat' for the 'pom-pom' and 2 dots on the strawberry base for 'buttons'. Place 2 sprinkles on the 'face' for 'eyes'.

STRAWBERRY SANTA CLAUS

Steps:

• Place cream cheese mixture in decorating bag fitted with #17 star tip.
• In a medium bowl, beat cream cheese and marshmallow cream in l with mixer on high speed until fluffy.
• Cut each strawberry in 1/2 crosswise. Place a chunk of pineapple in center and secure with toothpick, repeat until done.
• Press chocolate chips in to pineapple for eyes, pipe cream cheese around top bottom part of strawberry to form fur around the hat, then pipe cream cheese around pineapple to form Santa's beard.
• Refrigerate (no more than 2 hours).
• Serve on white cream covered Oreos or a white cookie of your choice.

STRAWBERRY SANTAS

Steps:

• Beat cream cheese and marshmallow creme in medium bowl with electric mixer on high speed until fluffy. Place cream cheese mixture in decorating bag fitted with #17 star tip or in resealable plastic food bag.
• Cut strawberries crosswise in half. Thread strawberry piece, pineapple chunk and remaining strawberry piece onto toothpick; press chocolate chips into pine-apple for eyes. Pipe cream cheese mixture onto strawberry "hat" to form fur trim and onto pineapple to form beard. (If using bag, snip corner of bag to pipe cream cheese.) Cover and refrigerate no longer than 2 hours. Serve on white chocolate-covered creme-filled chocolate sandwich cookies.

STRAWBERRY SANTAS

Steps:

• 1. Rinse strawberries and cut around the top of the strawberry. Remove the top, (enough for a hat). Clean out the whole strawberry with a paring knife, if necessary (some of them are hollow already. Prep all of the strawberries and set aside. 2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill the strawberries with cheesecake mixture. 3. Once strawberries are filled, top with the 'hats.' Decorate according to photo. 4. If not serving immediately, refrigerate until serving.