Strawberry Cream Filling


Yesterday we invited some of our friends over for crêpes, completely forgetting that we had run out of eggs and did not have many exciting things to serve with the crêpes. So while my husband ran around the apartment complex, chasing down a few eggs, I opened the fridge and let the inspiration flow. Carrots, no. Easter ham, no. Worchestershire sauce, no. My options very limited! Luckily I had an unopened carton of cream and fresh strawberries and decided to pull those out.



In the past I have made a similar dessert, mixing strawberry yogurt, cream, crushed Danish marzipan macaroons and frozen mixed berries. I should probably make it again and post it on Fahrenbite!



This filling can accompany crêpes, be used as a cake filling or simply be eaten with shaved dark chocolate on top.



Strawberry Cream Filling



  1. Pulse the washed strawberries in a food processor, until there are no chunks left, approximately 30 seconds.
  2. In a bowl, use a handmixer to whisk the cream until fluffy.
  3. Add the strawberry puree and sugar. Fold.
  4. Crush (with a hammer, or with your hands) the Danish marzipan macaroons, add to the bowl and fold. Refrigerate until ready to use.