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Cannoli Cream Filled Strawberries

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My husband absolutely loves cannolis!  I thought about making cannolis for the holidays this year but I was planning on making creme brulee and was looking for just a small, easy to make addition to the creme brulee so I opted to make my own variation of filled strawberries.  I took some tips from a fabulous recipe I found online at Jersey Girl Cooks.

I loved the idea of sectioning the top of the strawberry versus other similar recipes that remove a big chunk of the strawberry off the top to make room for the filling!  While I did use the same technique for filling the strawberries, I modified the cream filling pretty significantly.     

Cannoli Cream Filled Strawberries (1)My version of the recipe combines the creaminess of cream cheese with the traditional ricotta cheese but also adds in the fluffy texture of whipped cream.  Combine all of those delicious flavors and sprinkle a little cinnamon and chocolate on top…and voila!  You have the perfect combination of the rich, yet light filling combined with the freshness of strawberries.  Could there be a better pairing?

strawberries filled with cannoli creamTips for making Cannoli Cream Filled Strawberries:

  1. Be sure that you let the cream cheese get to room temperature before using.  I cannot stress this enough!  If your cream cheese is still cold you will end up with a VERY lumpy filling.  It will be nearly impossible to smooth it out….talking from experience lol. 
  2. You can make the filling ahead of time but I would highly discourage you from cutting and filling the strawberries until just before you are ready to serve them.  Strawberries have a lot of juice in them and as soon as you cut them they will start to let their juices out and you will have a less than great presentation.  
  3. Use the filling for other things. It is that good!  Dip cookies into it.  Fill cakes with it.  Frost cupcakes with it.  All I can say is YUM!

How to make Cannoli Cream Filled Strawberries:

  1. Using a stand mixer or hand mixer, whip the whipped cream until stiff peaks form.
  2. In a separate bowl, mix ricotta cheese, cream cheese, powdered sugar and vanilla.  
  3. Combine the whipped cream with the ricotta mixture by mixing together the whipped cream into the ricotta mixture. 
  4. Fill a piping bag with the filling mixture.
  5. Remove the stems from the strawberries and cut the strawberries from the top into an “X” shape.  Do not cut strawberries all the way through.  They should all still be connected but easily separated at the top to fill with the cream. 
  6. Carefully pull the top of the strawberry apart just enough to get the piping tip into the base of the strawberry and pipe the cream into the strawberry.
  7. Sprinkle a little cinnamon and mini chocolate chips on the top of each strawberry.
  8. Enjoy!

Cannoli Cream Filled Strawberries (1)Ingredients for making Cannoli Cream Filled Strawberries:

  • 1/2 cup whipping cream
  • 8 ounces room temperature cream cheese
  • 1 cup ricotta cheese
  • 1 cup powdered sugar
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 16-32 ounces of fresh strawberries
  • 2 tablespoons mini chocolate chips- for sprinkling on top
  • 1/4 teaspoon ground cinnamon- for sprinkling on top

Cannoli Cream Filled Strawberries (1)

 

strawberries filled with cannoli cream

Cannoli Cream Filled Strawberries

4.34 from 3 votes
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Prep Time: 20 minutes
Servings: 8
Calories: 300kcal
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Equipment

  • Piping Bag
  • Stand Mixer

Ingredients

  • 1/2 cup whipping cream
  • 8 ounces cream cheese (room temperature)
  • 1 cup ricotta cheese
  • 1 cup powdered sugar
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 16-32 ounces strawberries (fresh)
  • 2 tablespoons miniature chocolate chips
  • 1/4 teaspoon ground cinnamon

Instructions

  • Using a stand mixer or hand mixer, whip the whipped cream until stiff peaks form.
  • In a separate bowl, mix ricotta cheese, cream cheese, powdered sugar and vanilla.  
  • Combine the whipped cream with the ricotta mixture by mixing together the whipped cream into the ricotta mixture. 
  • Fill a piping bag with the filling mixture.Remove the stems from the strawberries and cut the strawberries from the top into an "X" shape.  Do not cut strawberries all the way through.  They should all still be connected but easily separated at the top to fill with the cream. 
  • Carefully pull the top of the strawberry apart just enough to get the piping tip into the base of the strawberry and pipe the cream into the strawberry.
  • Sprinkle a little cinnamon and mini chocolate chips on the top of each strawberry.
  • Enjoy!

Nutrition

Calories: 300kcal | Carbohydrates: 25g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 68mg | Sodium: 126mg | Potassium: 169mg | Fiber: 1g | Sugar: 21g | Vitamin A: 751IU | Vitamin C: 33mg | Calcium: 115mg | Iron: 1mg
Have you tried this recipe? Let us know how it turned out in a comment below!

 

 

 

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