Almost like a strawberry stuffed with cheesecake, this fruity finger food recipe is always a crowd pleaser,  whether you serve it for brunch, lunch, or an evening party.  This recipe also makes great anytime snacks.  Make this up to 2 hours ahead of when needed, keep covered and chilled in the fridge until serving time.

Makes 12 Large Stuffed Strawberries

12 large, fresh strawberries, washed and dried
4 ounces cream cheese, softened
3 tablespoons confectioner’s sugar
1 tablespoon sour cream or yogurt (plain or strawberry flavored)
1/4 teaspoon vanilla extract
1 tablespoon brown sugar
12 fresh blueberries

Cut a small amount off point of strawberry so that it is able to stand upright. Carefully remove stems from strawberries and slightly hollow out core with the tip of a knife.

In a small bowl, beat together cream cheese, confectioner’s sugar, sour cream or yogurt, and vanilla and beat until light and fluffy. Use a pastry bag and star tip (or a small spoon if you don’t want to be fancy) and fill strawberries with cream cheese mixture.  Place a blueberry in the center of each.  Sprinkle tops of filled strawberries with brown sugar just before serving.

Make ahead up to 2 hours, keep chilled, covered, in the fridge until serving time.  Sprinkle with brown sugar right before serving (otherwise the sugar tends to liquefy).