Strawberry Filling for Scones

Ingredients:

1 cup chopped strawberries

1 cup heavy cream

6 Tablespoons powdered sugar

1 teaspoon pure vanilla extract

6 Tablespoons cream cheese, diced and at room temperature

Instructions:

Place strawberries in medium saucepan and cook over medium-low heat. Cook 8 minutes, then mash with the back of a wooden spoon.  Cook and additional 2 minutes.  Remove from heat, cool, and refrigerate until ready to use.

Place the cream, powdered sugar, and extract in the bowl of an electric mixer.  Beat 1 minute on low speed and then increase mixer speed to medium-high until a soft peak forms.  Add the cream cheese and beat another minute or two until a stiff peak forms.  Gently fold in the chilled strawberries, blending well.  Cover and refrigerate at least 1 hour and up to 1 day before using