What to Know Before You Start
- These deviled strawberries follow the same idea as deviled eggs. They’re easy to make, easy to serve and easy to pick up and eat.
- Our cream cheese filling stays put once it’s added, so the appetizer holds its shape on a serving platter.
- They’re best made shortly before serving. There’s no need for any baking or chilling.
Ingredient Notes
- Choose strawberries about two inches long. This size gives you enough surface area for the filling and keeps the deviled-egg look without the berries tipping over.
- Use full-fat, block-style cream cheese, not spreadable. The filling needs structure to sit cleanly on the strawberries. Spreadable cream cheese will soften too much once it’s piped.
- The strawberry crunch topping is optional. The strawberries and cream cheese work well on their own without it.
Tips for Making This Recipe
Dry the strawberries extremely well. Pat them dry, then let them air-dry for a few minutes before slicing. Any surface moisture will cause the filling to slip or soften once it’s piped.
Add the heavy cream last and stop once the filling is smooth. Over-beating after the cream is added can make the filling too loose, especially if the kitchen is warm.
Pipe or spoon the filling right after mixing. The filling sets up slightly as it sits. If it becomes too firm, let it soften briefly at room temperature.
If you’re using the crunch topping: This shows what it should look like at each step, including the lightly two-toned color and light golden bake.
Serving Suggestions
Deviled strawberries fit naturally alongside other one-bite foods like pinwheels, cucumber bites or stuffed mushrooms, where they read as an appetizer rather than a plated dessert.
Set them out shortly after assembling so the berries stay fresh and the filling keeps its shape.
Make Ahead and Storage
The cream cheese filling can be made up to 24 hours in advance and stored covered in the refrigerator. If it firms up, let it sit at room temperature briefly before filling.
Strawberries should be sliced and filled shortly before serving. Once assembled, they’re best enjoyed the same day. The moisture from the berries will gradually impact the filling if they sit too long.
Deviled Strawberries
Ingredients
- 12 to 15 large fresh strawberries (rinsed, patted dry, and cut into halves)
- 8 ounces cream cheese, softened to room temperature
- ¾ cup powdered sugar, sifted
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Strawberry Crunch Topping (Optional Topping)
- 6 golden oreo cookies, finely crushed
- 1 tablespoon unsalted butter, melted
- 2 teaspoons strawberry flavored gelatin powder, Jell-O brand used
Instructions
- Rinse the strawberries under cool water, then pat dry very well. Cut the strawberries in half lengthwise (removing any green leaves as well) and place onto a serving platter with the sliced side of the berry facing up. Set aside.
- Beat the cream cheese in a large bowl, with a handheld mixer on medium speed, for 1-2 minutes or until smooth and creamy.
- Add the powdered sugar, beat on low until fully incorporated, followed by the heavy cream, vanilla extract, and salt. Beat for an additional 1-2 minutes or just until light and creamy.
- Dollop a 1-½ teaspoon sized amount of the cream cheese filling onto the cut surface of each of the strawberries. Alternatively, you can transfer the cream cheese filling to a piping bag fitted with a piping tip, and add decorative dollops to the strawberries if desired for serving.
- Once all the strawberries have been topped with the cream cheese filling, sprinkle the tops with the reserved strawberry crunch topping and serve.
Strawberry Crunch Topping (Optional Topping)
- Preheat the oven to 350°F. Line a small baking sheet with parchment paper or a silicone mat and set aside.
- Add the golden oreo cookies to a small food processor, or high speed blender, and pulse for 30-60 seconds or until finely crushed. Transfer the crumbs to a bowl and set aside.
- In a separate bowl, stir together the melted butter and strawberry gelatin powder until dissolved and fully blended.
- Add the strawberry mixture to the cookie crumbs and stir to combine. The cookie crumbs will not turn completely pink. This is expected and creates the desired crunchy two-toned texture.
- Transfer the strawberry crunch mixture to the prepared baking sheet, spread to a thin even layer and bake for 8-10 minutes or just until lightly golden. Remove from the oven and allow to cool completely on the baking sheet while you prepare the cream cheese filling. If needed, break apart any larger pieces of crumbs before adding them to the deviled strawberries.
Notes
- Do not rinse your strawberries until just prior to slicing and assembly to ensure they do not develop soft or mushy spots before serving.
- Strawberries that are about 2-2 ½ inches are best for this recipe as you want them to resemble the look of a platter of deviled eggs. It is best if all the berries are approximately the same size for a prettier presentation.
- The leftover strawberry crunch topping can be stored in an airtight container at room temperature, for up to 1 week. It can be used to top a scoop of ice cream or added as a garnish to your favorite strawberry dessert for added flavor and texture.
- Full-fat block-style cream cheese works best for this recipe.
Nutrition
Deviled Strawberry FAQ
Frozen strawberries are not recommended for this recipe. Frozen strawberries tend to release too much moisture and may become too soft after thawing.
The best way to hollow out strawberries is to use a small melon baller or a small spoon. Gently scoop out just enough of the center to hold the filling without cutting too deep.
Yes, you can add a few drops of food coloring to the cream cheese mixture to match a party theme or occasion, such as pink for valentine’s day.
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