A different presentation.

STRAWBERRY FLOWERS

30 medium to large perfect strawberries
11 ounces cream cheese, softened
3 tablespoons confectioners' sugar
1/4 teaspoon almond extract
2 tablespoons finely grated semisweet or milk chocolate

Cut a thin slice from the stem end of each strawberry, so the berry will stand upright without wobbling. Place the berries, cut side down, on a serving platter. Cut each berry, without cutting through, into 4 wedges. Cut almost to the bottom, but do not cut completely through. Fan wedges slightly apart, taking care not to break; set aside.

Combine cream cheese, sugar, and almond extract in a mixing bowl. Using a hand-held electric mixer at medium speed, beat until light and fluffy. Fold in the grated chocolate.

Spoon mixture into a decorating bag fitted with a large star tip. Pipe cream cheese mixture into center of each berry. Chill until ready to serve.

Tips:
A zip-top plastic bag can be used in place of a pastry bag. Cut one corner of the bag to form a small hole. Spoon cream cheese mixture into plastic and gently squeeze the mixture through the small hole to fill center of strawberry flowers.

A microplane grater/zester works well for grating chocolate.

Makes about 30 filled strawberries
Source: Lakeland Public Television/Sue Doeden; Lakeland Cooks