These stuffed strawberries are exceptionally cute, and so tasty! They are stuffed with delicious matcha vanilla bean cream cheese, and decorated with white chocolate. Matcha powder is used to beautifully and naturally add a bright green to both the frosting and chocolate leaves. Everyone will love these. ♥
how to make the leaves
The leaves can be made a day or two in advance if you’d like. For the full tutorial with video on how to make these beautiful leaves, check out my easy chocolate leaves post. The process is exactly the same, except you are going to want the leaves to be small so that they will fit into the strawberries. Take a bundle of mint leaves and select the small leaves near the top.
This recipe is for six berries with two leaves each, for a total of a dozen leaves. I highly recommend making a few extra just incase a couple get accidentally broken. Cover and reserve the remaining chocolate to use for the drizzle later.
To colour the leaves use a dry, semi-soft paintbrush, and use a gentle dab motion to pat matcha powder onto them. The powder will fill up the vein indents for a beautiful effect. Be careful that the chocolate doesn’t warm up too much during this. I popped the tray back in the fridge a couple times to firm them up again between painting intervals.
the matcha cream cheese filling
This is the exact same frosting as my matcha vanilla bean cream cheese frosting. You should check out that post if you want a larger volume to use on a cake or cupcakes. Below you will find the smaller proportions necessary for this recipe. It is so perfect stuffed in these strawberries!
stuffed berry assembly
If you’re more of a visual person, check out my video below to see how I did this.
Start by rinsing, washing, and hulling the berries. When hulling, use a small knife and make a rather large hole so that you can fit lots of that scrumptious frosting inside.
Using a small spoon, stuff the hulled berries with your matcha cream cheese. I like to load them so that the frosting is poking out the top. Take the chocolate leaves out of the fridge, and pop a couple into the frosting in each berry. You can now arrange the berries on a serving dish.
Remember I said to save that leftover leaf chocolate from earlier? Place the double boiler back over simmering water to remelt the chocolate. You can then pour it into a pastry bag or zip-top bag (cut a tiny hole in one corner), and drizzle it over the berries. Your stuffed strawberries are all set to eat!Print
These strawberries are stuffed with delicious matcha vanilla bean cream cheese and decorated with white chocolate leaves. Matcha powder is used to beautifully and naturally add a bright green colour. Everyone will love these.
chocolate leaves & drizzle
2 oz white chocolate, chopped
fresh mint leaves
1 tsp matcha powder
matcha vanilla bean cream cheese frosting
2 oz cream cheese, room temperature
3/4 tbsp salted butter, room temperature
1/2 vanilla bean (see notes for substitution)
3/4 tsp matcha powder
1/4 cup powdered sugar
Visit my easy chocolate leaves [with video] post for detailed instructions. The leaves can be made a day or two ahead of time if you’d like. Use the small leaves near the top of the mint plant so that they will fit into the strawberries. You need a dozen leaves, but make extra in case any break. Cover and set aside remaining chocolate for drizzle later.
After chilling the leaves and removing the mint, use a dry paintbrush to gently dab matcha powder onto the leaves. Store the chocolate leaves in fridge until needed.
matcha cream cheese frosting
Beat cream cheese and butter together until fluffy.
Cut into vanilla bean lengthwise and scrape out the seeds. Add seeds and matcha powder to bowl with the cream cheese and butter mixture. Mix well to combine. Stir in powdered sugar and mix well.
Using a small knife, hull strawberries – you want the hole to be large enough to fit lots of frosting and the leaves.
Use a small spoon to stuff the matcha cream cheese frosting evenly into the strawberries (about a tablespoon each).
Take chocolate leaves out of the fridge, and insert two into the frosting of each strawberry.
Take double boiler with reserved chocolate from making the leaves and put it back over simmering water to remelt the chocolate. Pour the chocolate into a pastry bag or zip-top bag (cut a tiny hole in own corner). Use it to drizzle chocolate over the berries. Store strawberries in fridge until you are ready to enjoy them.
You can substitute vanilla bean seeds for 1/4 tsp of vanilla extract.
Keywords: strawberries, stuffed strawberries, berries