Last Updated on March 27, 2024
Looking for a Strawberries with Cinnamon Mascarpone recipe? I’ve got your back! This is the perfect use of Florida strawberries from one of 9 of Our Favorite Strawberry Festivals in Florida.
During the strawberry season in Florida, I look for creative ways to incorporate these delicious berries into my day. I love them by themselves, but sometimes it’s nice to pair them with something extra, like a flavorful mascarpone.
Mascarpone is basically Italian cream cheese. It’s richer and creamier than the cream cheese we’re accustomed to and even has fewer carbs.
This pretty and delicious snack offers the natural sweetness of cinnamon, crunchy nuts to offset the creaminess of the cheese and the juiciness of the berries, a dash of honey for extra sweetness, and a hint of salt.
It will satisfy any sweet craving.
Strawberries with Cinnamon Mascarpone
Ingredients
- 2-3 Tb. toasted walnuts or almonds, minced
- 12 strawberries, halved
- ½ cup mascarpone, room temperature
- ¼ tsp. ground cinnamon
- ½-¾ tsp. honey
- Kosher or flaky sea salt (optional)
Instructions
- Add nuts to a small pan and toast over low heat ~5 minutes; transfer to a cutting board to cool then mince.
- Rinse berries, pat dry and slice in half (keep green tops on).
- In a small bowl, add mascarpone, cinnamon, and honey and mix together.
- Transfer mixture to a pastry bag fitted with a tip large enough to dispense the cheese OR transfer to a small ziplock bag and cut off one corner to squeeze out the mixture OR just use a small spoon to top each berry with mascarpone.
- Sprinkle with nuts and a bit of salt (if using) and serve immediately. Note: you can refrigerate them once topped with mascarpone, but for best results, bring them to room temperature before serving.
If you enjoyed the strawberries with cinnamon mascarpone recipe, check out other delicious Authentic Florida recipes featuring strawberries:
- A Simply Fabulous Florida Strawberry Cake
- Homemade Strawberry Ice Cream
- Florida Orange Pound Cake with Strawberries
A Bit About Me
My cooking is inspired by my coastal lifestyle, my southern New England roots, and the seasonal produce from nearby, southwest Florida farms.
Laurie Colwin once wrote: “No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past and the advice and menus of cooks present.”
As a kid, I spent lots of time in kitchens of loved ones, watching them in action. They all influenced me, especially my French Canadian grandmother.
Meat pie, pork roast with brown potatoes, chorizo and peppers, clam boil, baked beans and date squares were her best dishes, and I remember them all.
I work alongside my artist husband, Brendan, in our home studio. We work hard, but we like to have fun. The pic above shows our annual ‘brunch on the boat’ – it always garners second glances from anglers envious of our tasty spread.
But I believe when you’re not catching fish, you should enjoy tasty snacks, and a little elegance makes it even better.
You’ll find lots of seafood dishes, along with salads, sides and desserts on my website.
My Field Trip Fridays highlight places that inspire me, and hopefully you, too.
Oh, and be sure to check out my flour sack towels and tote bags — all designed and printed in our studio.