Description
Delightfully sweet and creamy, Deviled Strawberries are a refreshing twist on classic deviled eggs, featuring juicy strawberry halves filled with a luscious cream cheese mixture and topped with a crunchy golden Oreo and strawberry gelatin crumble. Perfect for parties or a special dessert snack.
Ingredients
Scale
Strawberry Crunch Topping
- 6 golden Oreo cookies finely crushed
- 1 tablespoon unsalted butter melted
- 2 teaspoons strawberry flavored gelatin powder
Cream Cheese Filling
- 12-15 large fresh strawberries rinsed and patted dry very well, 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
Instructions
- Prepare Strawberry Crunch Topping: Preheat your oven to 350 degrees Fahrenheit, and line a small baking sheet with parchment paper or a silicone mat. In a food processor or high-speed blender, pulse the golden Oreo cookies until finely crushed, then transfer the crumbs to a bowl.
- Mix Topping Ingredients: In a separate bowl, combine the melted butter and strawberry gelatin powder, stirring until fully dissolved. Add this mixture to the crushed cookie crumbs and stir to combine. Spread the mixture in a thin, even layer on your prepared baking sheet and bake for 10 minutes until lightly golden. Allow to cool completely.
- Prepare Strawberries: Rinse strawberries under cool water and pat them very dry. Remove the green leaves, slice berries in half lengthwise, and arrange them cut side up on a serving platter.
- Make Cream Cheese Filling: Beat the softened cream cheese in a large bowl with a handheld mixer on medium speed until smooth and creamy, about 1-2 minutes. Add the sifted powdered sugar and mix on low until combined. Then add heavy cream, vanilla extract, and salt, beating for another 1-2 minutes until light and fluffy.
- Fill the Strawberries: Using a teaspoon or a piping bag fitted with a piping tip, place about 1½ teaspoons of the cream cheese filling onto each strawberry half, decorating as desired.
- Top and Serve: Sprinkle the cooled strawberry crunch topping onto each filled strawberry immediately before serving for the perfect crunchy texture contrast.
Notes
- Store leftover strawberry crunch topping in an airtight container at room temperature for up to one week.
- The cream cheese filling can be made up to 24 hours ahead and refrigerated; bring to room temperature before using.
- Serve immediately after assembly as the strawberries may release moisture over time causing the filling to loosen.
- Freezing assembled strawberries is not recommended as texture will be compromised upon thawing.
- Use full-fat block style cream cheese for best texture and stability.
- Choose large, similarly sized strawberries (2 to 2½ inches) to resemble deviled eggs and ensure they sit flat on the platter.
- Pat strawberries thoroughly dry before filling to prevent watery filling.
- If piping filling is difficult, using a spoon works just as well, especially for beginners.
Nutrition
- Serving Size: 1 serving (1 stuffed strawberry)
- Calories: 85 kcal
- Sugar: 7 g
- Sodium: 70 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.5 g
- Protein: 1.3 g
- Cholesterol: 15 mg
