To prepare strawberries:
You will need about 2 quarts of large berries. Cut a slice from the stem end of each strawberry. this forms the fase so the berry will sit straight on the serving platter.
From here you can proceed one of two ways (or both for variety).
1. Cut each berry in 4 wedges cutting through almost to the bottom. Fan wedges slightly. Set aside.
2. Cut a v shaped pocket in the pointed end of the berry, butting about 2/3 of the way to the bottom. Remove the v-shaped piece. You can save these to decorate the top. Set aside.

To prepare the filling:

Filling #1 - Lemon Cream
Process the following in a food processor:
1-8 0z package of cream cheese, softened
1/2 cup powdered (icing) sugar
2 tsp finely grated lemon zest
1 1/2 tsp fresh lemon juice

Filling #2 - Chocolate Almond Cream
Process the following in a food processor adding the chocolate last:
1-80z package plus 1 3-oz package cream cheese, softened
3 Tbsp powdered (icing) sugar
1/4 tsp vanilla extract
2 Tbsp grated semisweet chocolate

To put together:
Put the filling in a pastry bag and pipe into the hollows of the berries.  Press saved v-shaped wedges into the top of the filling in the v-cut berries.  Chill until served.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE