Deviled Strawberries Recipe

Introduction

Deviled Strawberries are a delightful twist on classic stuffed treats, combining fresh fruit with a creamy, sweet filling. This easy recipe transforms strawberries into elegant, bite-sized desserts perfect for parties or a special snack.

Ingredients

• 18-24 large strawberries
• 1 cup heavy whipping cream
• 1 (8 ounce) package of cream cheese (softened)
• 1/3 cup sour cream
• 2/3 cup white granulated sugar
• 1 tsp vanilla extract
• 1 tbsp fresh lemon juice (optional)
• 1/2 cup graham cracker crumbs

Instructions

1. Step 1: Prep the strawberries by cutting off the stems and slicing them in half. Then, cut a small sliver off the back of each half so they sit up straight. Use a small melon baller to carefully hollow out the center, creating a shallow space to hold the filling.
2. Step 2: In a medium bowl, beat the heavy whipping cream until stiff peaks form, about 5 minutes.
3. Step 3: In a separate bowl, mix the softened cream cheese, sour cream, sugar, vanilla extract, and lemon juice with an electric mixer until smooth and creamy.
4. Step 4: Gently fold the whipped cream into the cream cheese mixture until fully combined.
5. Step 5: Fill a piping bag fitted with a star tip with the cream cheese filling and pipe it onto each strawberry half.
6. Step 6: Finish by sprinkling graham cracker crumbs over the filled strawberries.
7. Step 7: Serve immediately and enjoy!

Tips & Variations

• For a tangier flavor, increase the lemon juice slightly or add a touch of zest to the filling.
• Try substituting graham cracker crumbs with finely chopped nuts or shredded coconut for different textures.
• Chill the strawberries after filling for about 30 minutes to firm up the cream before serving.
• If you don’t have a piping bag, use a zip-top bag with a small corner cut off to pipe the filling.

Storage

Store filled strawberries in an airtight container in the refrigerator for up to 1 day. The cream filling is best enjoyed fresh, but they can be prepared a few hours ahead and kept chilled. Refrain from freezing, as the texture of the strawberries and filling may suffer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fruits instead of strawberries?

Yes, fruits with a sturdy shape like hollowed-out apples or melon balls can work well. Just be sure they hold the filling without collapsing.

What can I substitute for cream cheese in the filling?

You can use mascarpone or ricotta cheese for a milder flavor, but adjust the sugar to taste as these cheeses vary in sweetness.

Deviled Strawberries Recipe

Print Recipe

★★★★★

4.6 from 78 reviews

Deviled Strawberries are a delightful, creamy dessert perfect for any occasion. Fresh strawberries are halved and hollowed slightly to hold a luscious filling made from whipped cream, cream cheese, sour cream, and vanilla, then topped with a sprinkle of crunchy graham cracker crumbs for added texture and flavor. This no-cook, easy-to-make treat combines the natural sweetness of strawberries with a rich, smooth filling that will impress your guests and satisfy sweet cravings.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 18–24 filled strawberry halves 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Strawberries

• 18–24 large strawberries

Filling

• 1 cup heavy whipping cream
• 1 (8 ounce) package cream cheese, softened
• 1/3 cup sour cream
• 2/3 cup white granulated sugar
• 1 tsp vanilla extract
• 1 tbsp fresh lemon juice (optional)

Topping

• 1/2 cup graham cracker crumbs

Instructions

1. Prep the Strawberries: Begin by washing the strawberries and cutting off the stems. Slice each strawberry in half vertically. Then, carefully cut a small flat sliver off the back of each half so that they sit upright without tipping over. Use a small melon baller or spoon to gently hollow out the center of each strawberry half, creating a shallow cavity to hold the filling. Be careful not to scoop too much out – just enough to keep the cream cheese filling stable.
2. Whip the Cream: In a medium bowl, use a hand or stand mixer to beat the heavy whipping cream until stiff peaks form. This usually takes about 5 minutes. Stiff peaks mean when you lift the beaters, the cream holds a firm peak without collapsing.
3. Make the Cream Cheese Mixture: In a separate mixing bowl, combine the softened cream cheese, sour cream, white granulated sugar, vanilla extract, and lemon juice if using. Beat with an electric mixer until the mixture is smooth and creamy without lumps.
4. Fold in the Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a spatula. This should be done carefully to keep the mixture light and airy. Mix just until well combined.
5. Fill the Strawberries: Transfer the cream cheese filling into a piping bag fitted with a star tip (or any tip of your choice). Pipe the filling generously into the hollowed centers of each strawberry half, creating a pretty swirl or dollop on top.
6. Add Topping and Serve: Sprinkle graham cracker crumbs over the filled strawberries for a crunchy, sweet finish. Arrange on a serving platter and serve immediately or chill briefly before serving to keep the filling firm.

Notes

• Use fresh, firm strawberries for the best presentation and flavor.
• Make sure the cream cheese is properly softened at room temperature for smooth mixing.
• If you don’t have a piping bag, use a plastic sandwich bag with one corner cut off.
• Lemon juice is optional but adds a nice tang that balances the sweetness of the filling.
• These can be made a few hours ahead and refrigerated, but are best served fresh to maintain strawberry texture.
• For a gluten-free option, substitute graham cracker crumbs with gluten-free crumbs or finely chopped nuts.

Keywords: deviled strawberries, cream cheese filling, strawberry dessert, no-bake dessert, easy summer recipe, party appetizers