Strawberry Santas

Print Recipe

5 from 1 vote

Prep Time5

Cook Time20

Total Time25

Course: Appetizer

Servings:

Calories: 402kcal

Equipment

Piping Tip - Wilton 190 Open Star
Piping Tip - Wilton # 2 Round Tip
Stand or Handheld Mixer
Piping Bags or Sandwich baggies
Scissors

Ingredients

12 Strawberries
1 cup Heavy Cream
2 tbsp Powdered Sugar
1 tbsp Dry Cheesecake Pudding Mix
24 Semi Sweet Chocolate Chips mini
12 Red Pearl Sprinkles

Instructions

Rinse and pat dry your strawberries.
Cut the stems off of the top of each strawberry and turn them over making the top of the strawberry the base of the santa. (The pointed end will be facing upwards)
Then cut off the pointed part of the strawberry, about a 3rd of the way down, to make the santa hat. (Make sure as you are cutting the hats that you keep them with the correct base so they are easier to assemble later.) Set the strawberries aside.
To make the stabilized whipped cream for the face and beard of each santa, pour your heavy cream into a bowl and use a handheld or stand mixer to beat the cream until it begins to set up. (about 2 minutes)
Then add the instant cheesecake pudding mix and powdered sugar and continue beating until fully combined and stiff peaks form.
Cut the tips off two plastic sandwich baggies and fit them with piping tips (Wilton 190 Open Star for the face/beard and hat pom pom - Wilton Round Tip #2 for the buttons)
Add 3/4ths of the whipped cream to the Star Tip piping bag and 1/4th of the whipped cream to the Round Tip piping bag.
On the top of the santa base, pipe on two circular layers of whipped cream using the star tip. (You want this to be a stacked layer so there is room for the eyes and nose later)
Gently place the hat on top of the Santa face then use the star tip to pipe a fluffy pom pom on the very top tip of the santa hat.
After that, use the round tip to pipe on two buttons for Santa's coat.
Finally, add the mini chocolate chips for the eyes and the round sprinkles for the red button nose!

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