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Share this recipe

Strawberry Santas Recipe

Strawberry Santas Recipe
Share this recipe

Strawberry Santas Recipe

Introduction

Say hello to the sweetest little helpers of the season! Who knew a Fruit Mince Tart could be this cute? Our Santa strawberries are quick to make, fun to decorate and guaranteed to sleigh your festive table. With cream cheese faces, sesame seeds for eyes, and a little red sprinkle nose, they make any table 100% more adorable (and delicious). Dress up your Fruit Mince Tarts this season with Christmas strawberries that will disappear in no time!

Ingredients

Method

1
Beat cream cheese until smooth; sweeten with icing sugar if desired
2
Slice the leafy top off each strawberry to create a flat base
3
Cut each strawberry horizontally ¾ of the way up (hat + body)
4
Pipe a tablespoon of cream cheese onto each mince pie
5
Place the strawberry base on top
6
Pope a mini dollop of cream cheese as the “face”
7
Place the strawberry hat back on. Create “buttons” across the front of the strawberry
8
Add black sesame seeds (eyes) and a little sprinkle for the nose
9
Dust with icing sugar for the snowy effect
FAQs

Classic strawberry desserts include strawberry shortcake, pavlova topped with fresh strawberries, strawberry cheesecake, and strawberries and cream scones. These Santa strawberries are a festive new favourite that don’t need baking and pack the wow factor for the ultimate crowd-pleaser. With strawberry season underway, they’re the perfect way to make your Christmas desserts even more vibrant.

Yes, strawberries can be frozen if you don’t need them right away. To freeze, wash and hull them, then lay them out on a tray to freeze individually before transferring to a freezer-safe container. This helps prevent clumping. While fresh is best for our strawberry Santas, frozen strawberries work well in smoothies, sauces or baked puddings and cakes.

To prevent strawberries from bleeding, pat them dry with a paper towel before adding to cakes or desserts. Use whole or halved berries rather than sliced ones, and layer them just before serving. For frosting-covered cakes, a light brushing of jam or glaze can act as a barrier.