Deviled Strawberries

Deviled strawberries are a quick and easy dessert that combines fresh, juicy strawberries with a creamy cheesecake filling and a sprinkle of graham cracker crumbs. Perfect for any occasion, these bite-sized treats are both elegant and simple to make.

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Prep Time20

Total Time20

Servings

Table of Contents

Deviled Strawberry Ingredients
Deviled Strawberry Substitutions and Additions
How To Make Deviled Strawberries
Troubleshooting This Deviled Strawberries Recipe
How To Serve Deviled Strawberries
How To Store Deviled Strawberries
Deviled Strawberry Frequently Asked Questions
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When it comes to simple yet stunning desserts, deviled strawberries hit the mark every time. These filled strawberries pair ripe, juicy fruit with a rich cream cheese filling for a dessert that’s as easy to make as it is impressive to serve. Topped with a sprinkle of crushed graham crackers, this recipe transforms fresh strawberries into an unforgettable treat.

What You Need To Know

MAIN INGREDIENTS: Fresh strawberries, heavy cream, pure vanilla extract, cream cheese, sour cream, powdered sugar, graham cracker crumbs.
QUICK STEPS: Wash and prepare strawberries, scoop out centers, whip cream to stiff peaks, prepare cream cheese mixture, fold whipped cream into filling, pipe filling into strawberries, garnish with graham cracker crumbs.
TOTAL TIME AND YIELD: 20 minutes, 36 halved strawberries.

What You Need To Know

We’ve carefully perfected the balance of cream cheese, heavy cream, and sour cream to create a filling with the perfect consistency — smooth, rich, and easy to pipe while holding its shape without being overly dense.
This recipe requires no baking, making it quick and accessible even for novice cooks while delivering a professional-looking result.

Deviled Strawberry Ingredients

Deviled Strawberries raw ingredients that are labeled

Here’s what you’ll need to make this simple yet elegant dessert:

18 (about 1 pint) medium size fresh strawberries
⅓ cup cold heavy cream
½ teaspoon pure vanilla extract
4 ounces cream cheese, softened
¼ cup sour cream, room temperature
½ cup powdered sugar, sifted
1 ½ to 2 tablespoons finely crushed graham cracker crumbs (garnish)

Deviled Strawberry Substitutions and Additions

Cream Cheese: If you’re out of cream cheese, substitute with mascarpone cheese for a smoother, slightly sweeter filling. Keep the filling chilled, as mascarpone softens more quickly.

Sour Cream: Plain Greek yogurt is an excellent replacement for sour cream, adding a tangy taste while keeping the filling creamy.

Powdered Sugar: Substitute with granulated sugar that has been finely processed in a blender to mimic powdered sugar. This keeps the filling smooth and prevents a gritty texture.

Graham Cracker Crumbs: Use crushed vanilla wafers, biscoff cookies, or even toasted coconut flakes for a unique garnish that complements the cheesecake strawberries.

Garnishes: Sprinkle mini chocolate chips, drizzle melted chocolate, or add a few chopped nuts like pecans or almonds to enhance the dessert’s flavor.

How To Make Deviled Strawberries

Making deviled strawberries is a straightforward process that results in an elegant and crowd-pleasing dessert. With a few simple ingredients, you’ll have beautifully filled strawberries with the perfect creamy texture.

STEP ONE: Line a baking sheet with parchment paper. This will keep the halved strawberries stable and make transferring them to the refrigerator much easier.

STEP TWO: Wash the fresh strawberries thoroughly and pat them dry with a paper towel to remove any excess moisture. Remove the caps with a sharp knife, then slice the strawberries in half horizontally.

STEP THREE: Using a small melon baller or a small spoon, carefully scoop out the center of each strawberry half. You only need to remove a small section to create space for the cream cheese filling.

STEP FOUR: Flip each strawberry half over and slice a thin piece off the bottom to create a flat surface. This keeps the filled strawberries level when placed on the baking sheet.

STEP FIVE: In a medium bowl, combine the cold heavy cream and vanilla extract. Using a handheld electric mixer on high speed, whip the cream until stiff peaks form. Be careful not to overwhip, as this can cause the cream to separate.

heavy cream and vanilla extract combined in a bowl

Cover the whipped cream with plastic wrap and chill while preparing the cream cheese mixture.

STEP SIX: Add the softened cream cheese and sour cream to another medium bowl. Use the electric mixer on medium speed to beat the mixture until smooth and well combined.

soft cream cheese and sour cream combined in a bowl

STEP SEVEN: Lower the mixer speed to low and gradually add the powdered sugar. Once fully added, increase the speed to medium and beat until the mixture is smooth with no lumps.

STEP EIGHT: Remove the whipped cream from the refrigerator and gently fold it into the cream cheese mixture using a small spatula. This step requires a light hand to maintain the airy texture of the filling.

whipped cream folded into the cream cheese filling in a bowl

STEP NINE: Transfer the cream cheese filling into a piping bag fitted with a star tip or a ziploc bag with a small corner snipped off. Pipe the filling into the hollowed centers of the strawberries, creating a decorative swirl.

cream cheese filling piped onto the strawberries

STEP TEN: Sprinkle each filled strawberry with finely crushed graham cracker crumbs for a finishing touch. Place the strawberries in a single layer on the prepared baking sheet and refrigerate until ready to serve.

crushed graham cracker crumbs sprinkled on top of the cream cheese filling

Troubleshooting This Deviled Strawberries Recipe

The strawberries slide around on the plate.
Slice a small piece off the bottom of each strawberry half to create a flat base so they stay level.

The filling is too runny to pipe.
Make sure the heavy cream is whipped to stiff peaks, and the cream cheese and sour cream are at room temperature before mixing.

The filling clogs the piping tip.
Sift the powdered sugar to remove lumps and beat the cream cheese mixture until completely smooth.

The strawberries release too much juice.
Dry the strawberries thoroughly with a paper towel after washing to remove excess moisture.

The graham cracker crumbs don’t stick to the filling.
Sprinkle the crumbs immediately after piping the filling, while it is still soft, so they adhere well.

The whipped cream doesn’t hold its shape.
Chill the whipped cream in the refrigerator until ready to fold it into the filling, and avoid overwhipping, which can cause it to separate.

How To Serve Deviled Strawberries

Deviled strawberries make a stunning centerpiece for any dessert table. For a cohesive berry theme, serve them alongside this classic strawberry shortcake brownies, where the moist cake pairs perfectly with the creamy, sweet strawberries. For chocolate lovers, Chocolate Lasagna offers rich, layered decadence that contrasts beautifully with the fresh fruit.

If you’re looking for a no-bake option, try this no-bake cheesecake truffles, which complements the tangy cream cheese filling in the strawberries while adding a smooth, velvety texture to the table. To add a warm, baked element, include this comforting peach cob bler, perfect for balancing the lightness of the strawberries with something hearty and cozy.

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How To Store Deviled Strawberries

Keeping your deviled strawberries fresh and ready to serve is simple with the right storage methods. Whether you’re making them ahead of time or storing leftovers, these tips will help maintain their creamy texture and juicy flavor.

MAKE AHEAD: You can prepare the cream cheese filling and hollow out the strawberries up to a day in advance. Store the filling in an airtight container in the fridge and keep the prepared strawberries in a separate container lined with a paper towel to absorb excess moisture.

Assemble just before serving for the best results.

IN THE FRIDGE: Once assembled, deviled strawberries should be stored in a single layer on a tray or in a shallow container covered with plastic wrap. They will stay fresh for up to two days, but for the best texture, serve them within 24 hours.

IN THE FREEZER: Freezing is not recommended for deviled strawberries, as the fresh fruit will lose its firm texture when thawed, and the filling may separate. I

REHEATING: These strawberries are served cold, so reheating is not necessary.

Deviled Strawberry Frequently Asked Questions

Can I use frozen strawberries for this recipe?

Frozen strawberries are not recommended for this recipe. Frozen strawberries tend to release too much moisture and may become too soft after thawing.

What’s the best way to hollow out the strawberries?

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.

How do I make sure my whipped cream reaches stiff peaks?

To achieve stiff peaks, whip the cold heavy cream on high speed until the cream holds its shape when you lift the whisk or beaters. Avoid overwhipping, as this can cause the cream to separate.

Can I use a different garnish instead of graham cracker crumbs?

Yes, you can substitute the graham cracker crumbs with crushed vanilla wafers, toasted coconut flakes, or even a drizzle of melted chocolate for a different flavor and texture.

Why does the cream cheese need to be softened?

Softened cream cheese blends more smoothly with the other ingredients, preventing lumps in the filling and creating a creamy texture.

Can I add food coloring to the filling?

Yes, you can add a few drops of food coloring to the cream cheese mixture to match a party theme or occasion, such as red for valentine’s day.

Deviled strawberries are a simple yet elegant dessert that combines fresh, juicy fruit with a creamy filling for the perfect bite-sized treat. Whether you’re serving them for a celebration or just treating yourself, this recipe is easy to make and always a crowd favorite.

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