Ingredients
Method
- Instructions:
- Wash and dry strawberries thoroughly. Slice off the green tops so they can stand upright.
- Cut each strawberry across about two-thirds of the way up to create a base and a “hat.”
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Transfer to a piping bag.
- Pipe a swirl of cream onto the base of each strawberry. Place the top back on to form Santa’s hat.
- Add a small dot of cream to the tip of the hat for the pom-pom.
- Insert mini chocolate chips or sesame seeds for eyes. Add small dots of cream for buttons if desired.
- Chill for 10–15 minutes before serving so they hold their shape.
Notes
Notes:
Use firm strawberries so they don’t collapse under the cream.
Dry the strawberries well to keep the cream from sliding off.
If needed, use a toothpick to secure the hat (remove before serving to small kids).
Best served the same day for freshness.
Equipment:
Small sharp knife
Cutting board
Hand mixer or stand mixer
Piping bag (or ziplock bag with tip cut off)
Serving plate
Storage:
Store in the refrigerator in an airtight container for up to 12 hours.
Not suitable for freezing (strawberries lose texture).
Variations:
Vegan: Use coconut whipped cream.
Keto/Low-carb: Use heavy cream with stevia or monk fruit instead of sugar.
Decorated: Dip the hats in chocolate, or dust with powdered sugar for a snowy effect.