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Strawberry Blooming Buds


This makes a beautiful presentation and is very delicious. I sometimes finely chop up some strawberries and make an almond flour and add it to the filling which makes it extra special. I arrange these blossoms on a large platter and decorate it with fresh mint leaves.

This can be served as an appetizer or dessert.


Strawberries and Filling

Almond flour


  1. Strawberries and Filling: Pull stems from strawberries (if there are any) so that the berries lay flat. Cut the top of the strawberries in half about 1/4 inch from the bottom. Then cut each half in half to form 4 petals. Slightly open the strawberry being careful not to break them. Place in refrigerator until ready to fill.
  2. In a bowl, beat the cream cheese, confectioners' sugar or almond flour, and sour cream. If you are using the chopped strawberries gently fold them in.
  3. I use a cookie press which has a star tube to fill the cavity of the strawberry ( a pastry bag with a star tip can also be used, i find it easier to use a cookie press instead of squeezing it through a pastry bag, it goes faster). Gently with a light touch fill the strawberries. I sometimes sprinkle the tops with some almond flour.
  4. Arrange on platter and decorate with mint sprigs and garnish the tops of strawberries with mint leaves. Cover and refrigerate until ready to serve.
  5. Almond Flour: Place ingredients in food processor and process until you achieve a very very fine powder.
  6. Mix with the filling ingredients (the amount you add will depend on the flavor you want to achieve. (I add a little of the almond flour first then taste the filling and add more to achieve the taste I want.)

If you are adding the almond flour, omit the 4 tablespoons of confectioners' sugar as listed above, as this will make the filling too sweet. The sugar in the almond flour is sufficient.

Posted by bettyboop at Recipe Goldmine 9/4/2001 9:36 am.


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