‘Clotted’ Strawberries with Freshly


  • 1 punnet Freshly strawberries
  • 1 cup Mascarpone cheese
  • 1/2 cup heavy cream, very cold
  • 3 tablespoons confectioners’ sugar
  • 1/4 teaspoon pure vanilla extract
  • 1 vanilla bean, split lengthwise, seeds scraped
  • 1 teaspoon grated orange zest


  • Wash and towel-dry strawberries. Cut the leaf-end of the strawberries so that the strawberries are standing flat and upright. With a small knife, gently cut an ‘X’ in each strawberry, cutting almost to the bottom. Gently spread the strawberry petals apart with your fingers.
  • Combine the mascarpone cheese, cream, sugar, vanilla extract, vanilla bean seeds, and orange zest in large stand up mixer. Whip until soft peaks form. Be sure not to over-whip. Scrape cream mixture into a pastry bag fitted with a star tip.
  • Fill each strawberry carefully with the cream mix. Serve immediately.

(Optional: Garnish with shaved chocolate)

Recipe inspired by Bobby Flay

  • Onn the Way
  • Zuchinni
  • Carrefour
  • ShopRite
  • Karen Provision Stores
  • The Corner shop
  • Greenspoon
  • Kalimoni Greens
  • Couch Potato
  • Valley vegetable market
  • Fruity fruits
  • Field Fresh