Description
Deviled Strawberries are a delightful and creative dessert featuring fresh strawberries filled with a smooth, sweet cream cheese filling and topped with a crunchy golden Oreo and strawberry gelatin topping. Perfect for parties or a refreshing treat, these bite-sized delights combine creamy, fruity, and crunchy textures in every bite.
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, 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 the Strawberry Crunch 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 food processor or high-speed blender and pulse for 30-60 seconds until finely crushed. Transfer crumbs to a bowl.
- Mix the Crunch Topping: In a separate bowl, combine melted butter and strawberry gelatin powder until dissolved. Stir this mixture into the cookie crumbs until combined. Spread the mixture evenly on the prepared baking sheet and bake for 10 minutes or until lightly golden. Allow to cool completely on the baking sheet. Break apart any large pieces.
- Prepare the Strawberries: Rinse strawberries under cool water and pat very dry. Remove green leaves and cut each strawberry in half lengthwise. Arrange on a serving platter with cut side up.
- Make the Cream Cheese Filling: Beat softened cream cheese with a handheld mixer on medium speed for 1-2 minutes until smooth. Add powdered sugar and beat on low speed to incorporate. Then add heavy cream, vanilla extract, and salt, beating for 1-2 minutes until light and creamy.
- Assemble the Deviled Strawberries: Using a spoon or piping bag, dollop about 1½ teaspoons of cream cheese filling onto the cut surface of each strawberry half. Sprinkle the strawberry crunch topping evenly over the filled strawberries and serve immediately.
Notes
- Store deviled strawberries only for a short time, as the filling may loosen due to moisture from the berries.
- The cream cheese filling can be prepared up to 24 hours in advance; refrigerate covered and let soften slightly before use.
- Do not reheat the assembled strawberries as heat will melt the filling and soften the fruit.
- Freezing assembled strawberries is not recommended because berries become soft after thawing.
- Use medium-large strawberries (2 to 2½ inches) for better presentation and stability.
- Pat strawberries thoroughly dry before filling to avoid watery texture.
- Full-fat block cream cheese yields the best texture and stability for the filling.
- If piping feels difficult, a spoon works perfectly for filling the strawberries.
Nutrition
- Serving Size: 1 stuffed strawberry half
- Calories: 80 kcal
- Sugar: 7 g
- Sodium: 45 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
