Deviled Strawberries
Fresh, playful, and just sweet enough, these deviled strawberries filled with a light cheesecake-style cream are an elegant, no-bake dessert that disappears fast at parties.
Ingredients
For the strawberries
- 18-24 large large strawberries, hulled and halved Choose firm strawberries for best results.
For the filling
- 1 cup heavy whipping cream, cold Ensure the cream is chilled for better whipping.
- 8 oz cream cheese, softened to room temperature Use full-fat cream cheese for best texture.
- 1/3 cup sour cream
- 2/3 cup white granulated sugar Reduce to 1/2 cup for less sweetness.
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice (optional — brightens the filling)
- 1/2 cup graham cracker crumbs For garnish.
Instructions
Preparation
- Wash the berries, remove stems, and slice each strawberry in half lengthwise.
- Trim a small sliver from the back of each half so it sits flat on a platter.
- Using a small melon baller or teaspoon, scoop a shallow cavity in the center of each half.
- Chill strawberries on a tray while you make the filling.
Filling
- In a medium mixing bowl, beat the cold heavy cream until stiff peaks form (about 4-6 minutes). Set aside.
- In another bowl, beat the softened cream cheese, sour cream, sugar, vanilla extract, and lemon juice until completely smooth.
- Gently fold the whipped cream into the cream cheese mixture in 2-3 additions until homogenous.
Assembly
- Transfer the filling to a piping bag fitted with a star tip and pipe a rosette or dollop into each strawberry half.
- Sprinkle graham cracker crumbs on top of each filled strawberry.
- Keep chilled until serving.
Notes
Store assembled deviled strawberries in an airtight container for up to 2 days. Use a paper towel to absorb excess moisture to avoid sogginess.