Why Make This Recipe
Deviled Strawberries are a fun and delicious twist on traditional stuffed strawberries. They not only look beautiful but also deliver a delightful cheesecake flavor that everyone loves. Perfect for parties, special occasions, or a sweet treat at home, these bites are sure to impress your guests. Plus, they are easy to make and require minimal ingredients.
How to Make Deviled Strawberries
Ingredients:
- 18-24 large strawberries
- 1 cup heavy whipping cream
- 1 (8 ounce) package of cream cheese (softened)
- 1/3 cup sour cream
- 2/3 cup white granulated sugar
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice (optional)
- 1/2 cup graham cracker crumbs
Directions:
- Prep the strawberries by cutting off the stems and slicing them in half. Then, cut a small sliver off the back of each strawberry half so they can sit up straight.
- Use a small melon baller to carefully hollow out the middle of each strawberry half. You do not need to take out much; just make a small enough indent so that the cream cheese filling won’t slide off.
- In a medium-sized mixing bowl, beat the heavy cream until stiff peaks form, which takes about 5 minutes.
- In a separate bowl, mix together the softened cream cheese, sour cream, sugar, vanilla extract, and lemon juice using an electric mixer until smooth.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Fill a piping bag with the cheesecake mixture. You can use a star tip for a decorative look.
- Pipe the filling onto each sliced strawberry.
- Finish with a sprinkle of graham cracker crumbs on top.
- Serve and enjoy!
How to Serve Deviled Strawberries
Deviled Strawberries are best served fresh! Place them on a platter and they will make an eye-catching centerpiece for any gathering. You can also consider making them ahead of time for a stress-free dessert option.
How to Store Deviled Strawberries
It’s best to store Deviled Strawberries in the refrigerator if you have any leftovers. Keep them in an airtight container to maintain their freshness. They can last for up to two days, but remember that they are best enjoyed as soon as possible.
Tips to Make Deviled Strawberries
- Choose large, ripe strawberries for easier filling and better flavor.
- Make sure the cream cheese is softened; this helps create a smoother mixture.
- If you don’t have a piping bag, you can use a ziplock bag with one corner snipped off to pipe in the filling.
Variation
You can add different flavors to the cheesecake filling like chocolate or caramel for a fun twist. You might also consider using crushed nuts or toasted coconut as toppings instead of graham cracker crumbs.
FAQs
- Can I make these a day ahead? Yes, you can prepare the filling a day ahead. Just fill the strawberries shortly before serving for the best texture.
- What can I use instead of sour cream? You can substitute plain yogurt for the sour cream if you prefer a lighter option.
- Can I freeze Deviled Strawberries? Freezing is not recommended as the strawberries can become mushy when thawed. It’s best to enjoy them fresh!
Deviled Strawberries
Ingredients
Method
- Prep the strawberries by cutting off the stems and slicing them in half. Cut a small sliver off the back of each half so they can sit up straight.
- Use a small melon baller to carefully hollow out the middle of each strawberry half.
- In a medium-sized mixing bowl, beat the heavy cream until stiff peaks form, which takes about 5 minutes.
- In a separate bowl, mix together the softened cream cheese, sour cream, sugar, vanilla extract, and lemon juice using an electric mixer until smooth.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Fill a piping bag with the cheesecake mixture. Use a star tip for a decorative look.
- Pipe the filling onto each sliced strawberry.
- Finish with a sprinkle of graham cracker crumbs on top.
- Serve and enjoy!