Strawberry Cream Heart

2014-2-10-045-edited-withtextWith Valentine’s Day right around the corner, I’m excited to be sharing two recipes this week that will be perfect for February 14th. On Friday, I’ll be sharing an incredibly easy dinner, should you want to celebrate by staying in, and today I’ve got a pretty little heart-shaped dessert for you to try.

You know what the best thing about this dessert is? It looks pretty impressive, but it’s SO easy to put together. I love when I can make something that looks like it took a lot of time and effort, but it actually takes almost nothing at all. Also, you can make this a day ahead of time, as TJ and I actually preferred how this tasted on the second day. The flavors kind of meld together and it tastes really great.

Printable Recipe
Serves 6-8

1 pkg refrigerated pie crusts, softened according to package directions
8 oz cream cheese, softened
1/2 cup powdered sugar
7 oz strawberry glaze
15 fresh strawberries

Remove 1 crust from the plastic, unroll and fold in half, placing on a baking sheet. Use a knife to lightly trace half of a heart shape along the crust, then cut it out.

Unfold the crust and prick generously with a fork.2014-2-10-007-edited

Bake at 450 for 8-10 minutes, until golden brown. Cool, then repeat with the second crust.

While the crusts are baking, cut the strawberries into thin slices.

In a small bowl, beat together the cream cheese and the powdered sugar until smooth.

Place one crust on a serving plate and spread the cream cheese mixture evenly.

Top with half of the strawberry glaze.

Top with the second crust.

Spread with the remaining strawberry glaze, then arrange the strawberry slices evenly over the top.
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Enjoy (preferably with a loved one!)
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Adapted from Pillsbury Holiday Appetizers and Desserts


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