1 quart fresh strawberries (frozen isn't gonna cut it here. If you use them and then leave a comment telling us how gross this recipe is, we'll cut you. Just kidding. But seriously peeps, don't use frozen strawberries).
1 8 oz. package cream cheese at room temperature (light is fine)
1/2 tsp. vanilla extract
1/4 c. packaged light brown sugar
1 c. heavy whipping cream
1/4 c. powdered sugar
1 9" graham cracker crust (store-bought or homemade)
1-2 ounces chocolate
In a medium bowl, beat the softened cream cheese, brown sugar, and vanilla until light and fluffy. In a separate large bowl, beat the whipping cream and powdered sugar until medium peaks form. Add about 1 c. of the whipping cream mixture to the cream cheese mixture. Beat until smooth and well-combined. Add the remaining whipping cream mixture and mix until just combined. Spread in the graham cracker crust and refrigerate for a few minutes while you prepare the strawberries.
Wash the strawberries and cut off the stems. Blot dry with a paper towl and then gently press, cut side down, into the whipped cream mixture. Set aside.
If using a chocolate bar, break it into equal pieces and place in a small ziploc bag. Microwave for 1-1 1/2 minutes, stopping the microwave every 20 seconds to mash the bag. You want the chocolate to be melted but not hot at all. When the chocolate is melted, snip a corner off the bag and drizzle it over the strawberries. Refrigerate for at least three hours before serving. Serves 8.
From the kitchen of Maria Bramwell