Ingredients
- 18–24 large strawberries
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- ⅓ cup sour cream
- ⅔ cup granulated sugar
- 1 tsp Watkins Pure Vanilla Extract
- 1 Tbsp fresh lemon juice (optional)
- Watkins Artificial Dye-Free Rainbow Nonpareils (for topping)
Instructions
- Prep Strawberries: Slice strawberries in half lengthwise. Trim bottoms if needed so they sit flat. Scoop out a small well in the center.
- Make Filling: Whip heavy cream until stiff peaks form; set aside. In a separate bowl, beat cream cheese, sour cream, sugar, lemon juice (if using), and Watkins Pure Vanilla Extract until smooth.
- Fold & Fill: Gently fold whipped cream into the cheesecake mixture. Spoon or pipe into strawberries.
- Finish: Top with Watkins Artificial Dye-Free Rainbow Nonpareils.
- Chill & Serve: Refrigerate until ready to serve.
