Looking for a show-stopping dessert that’s as easy to make as it is delicious? Deviled strawberries are the sweet twist on a savory classic you didn’t know you needed. With their creamy filling and fresh, juicy base, these bite-sized treats are perfect for parties, romantic evenings, or a special indulgence just for you. Read on to discover why this dessert is taking the internet by storm!
| Servings: | 12 |
| Prep Time: | 20 minutes |
| Cook Time: | 0 minutes |
| Total Time: | 20 minutes |
| Serving Size: | 2 filled strawberry halves |
Ingredients
- 12 large strawberries
- 4 ounces cream cheese softened
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Pinch of salt
- Finely crushed graham crackers for garnish
- Fresh mint leaves for garnish
Equipment
- Mixing bowl
- Electric hand mixer or stand mixer
- Piping bag with star tip
- Cutting board
- Paring knife
- Spoon or melon baller
Instructions
- Step 1: Start by washing the strawberries gently under cold water. Pat them completely dry with a clean kitchen towel or paper towels. Dry strawberries are key to preventing a soggy filling.
- Step 2: Slice each strawberry lengthwise through the center. This gives you a nice flat base for the filling and makes them easier to plate. Take a small spoon or melon baller and carve out just a little bit from the middle of each half to create a shallow well. Try not to go too deep—you want enough strawberry flesh left to hold the shape.
- Step 3: In a mixing bowl, beat the softened cream cheese until smooth and fluffy. I like to let mine sit out for at least 30 minutes before mixing so it blends easier.
- Step 4: Add the powdered sugar, vanilla extract, and a pinch of salt to the cream cheese. Beat again until well combined. You are looking for a creamy and slightly sweet base with hints of vanilla.
- Step 5: In a separate bowl, whip the heavy cream until stiff peaks form. Be patient here—it takes a few minutes. Watch carefully and stop once the peaks stand tall when you lift the beaters.
- Step 6: Gently fold the whipped cream into the cream cheese mixture. Use a spatula and fold carefully to maintain that lovely airy texture. Do not overmix—just enough so it looks uniform and cloudlike.
- Step 7: Spoon the filling into a piping bag fitted with a star tip. This makes for a gorgeous finish and ensures even portions in each strawberry.
- Step 8: Pipe the creamy filling into the center of each strawberry half. I like to work in small swirls like I am decorating mini cupcakes. It looks elegant with minimal effort.
- Step 9: Sprinkle the tops with finely crushed graham crackers for a little crunch and an old-fashioned cheesecake vibe. Add a tiny mint leaf to each if desired for color and freshness.
- Step 10: Place strawberries on a platter and chill in the fridge for at least 30 minutes. This helps the filling set and lets the flavors mingle. Serve cold and enjoy how quickly they disappear.
Nutrition per serving
| Calories | 110 |
| Protein | 1g |
| Carbohydrates | 10g |
| Fat | 8g |
| Sugar | 8g |
| Fiber | 1g |
| Sodium | 25mg |
Description
Deviled strawberries are the playful, fruity twist on the beloved Southern classic—deviled eggs. Imagine sweet, juicy strawberries halved and lovingly filled with a rich cream cheese and whipped cream filling that is dotted with vanilla and a hint of sugar. These beauties are as indulgent as a slice of cheesecake, but delightfully poppable like canapés at a garden party. Each bite offers a contrast in textures, from the light and airy filling to the tender bite of perfectly ripened strawberries.
This dish feels like something out of an elegant spring picnic or a vintage afternoon tea. The strawberries almost shine like rubies on the platter, their centers piped full of smooth, creamy delight. They are sweet but not cloying, creamy but not heavy—an absolute crowd-pleaser for bridal showers, holiday get-togethers, or even a sweet finger food treat on warm summer nights.
Why You’ll Love This Recipe
Deviled strawberries are simple to prepare, and the ingredient list is short and familiar. You do not need to bake or cook anything, making this a no-fuss dessert or snack that comes together in minutes. Each filled strawberry is naturally portion-controlled, which helps you feel great about treating yourself and your guests.
The recipe is also incredibly flexible. You can add citrus zest, crushed graham crackers, or even a drizzle of chocolate for extra flair. Whether you need gluten-free finger food or just want a pretty dessert with minimal effort, deviled strawberries are the answer.
Serving and Storage Tips
Deviled strawberries are best served chilled. Once piped and assembled, place them on a platter and refrigerate for at least 30 minutes before serving to let the filling set. They will hold well in the fridge for up to 24 hours, making them a great make-ahead option for parties and celebrations.
Avoid freezing these after they have been filled, as the texture of the strawberries and the cream will degrade upon thawing. If you want to prep ahead, you can make the filling one day in advance and store it in a piping bag in the refrigerator. Just wash and slice your strawberries the day you plan to assemble and serve.
Course, Cuisine
Dessert, American
For a citrusy twist, add orange or lemon zest to the filling and replace the graham cracker topping with crushed vanilla wafers. Leftovers store best covered and chilled for one day.
FAQ
Can I make these vegan?
Yes, use a plant-based cream cheese and coconut whip or an aquafaba-based whipped topping. Just ensure all ingredients are dairy-free and adjust sweetness to taste.
What’s the best way to transport these for a party?
Use a lidded deviled egg tray or line a small baking dish with parchment paper. Keep them cold in a cooler until you are ready to serve to maintain shape and freshness.
Can I flavor the filling differently?
Absolutely. Swap vanilla extract for almond or coconut for a flavor spin. Or stir in a tablespoon of berry jam or lemon curd just before piping for a swirled effect.
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Deviled Strawberries
Ingredients
- 12 large strawberries
- 4 ounces cream cheese softened
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Pinch of salt
- Finely crushed graham crackers for garnish
- Fresh mint leaves for garnish
Instructions
- Wash and dry the strawberries thoroughly. Slice each strawberry in half lengthwise and carefully scoop out a small portion of the center of each half to create a well for the filling. Set aside.
- In a mixing bowl, beat the softened cream cheese until smooth using an electric mixer.
- Add powdered sugar, vanilla extract, and a pinch of salt to the cream cheese. Beat until well combined and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated and fluffy.
- Transfer the filling into a piping bag fitted with a star tip.
- Pipe the filling into the hollowed-out centers of each strawberry half.
- Garnish with a sprinkle of crushed graham crackers and a small mint leaf on top of each filled strawberry.
- Refrigerate for at least 30 minutes before serving for best results.
