Deviled Strawberries are bite-sized beauties that taste just like strawberry cheesecake.
When I first heard about deviled strawberries, it was a bit of a turn-off: I jumped to the erroneous conclusion that if I made them, I would be tossing those ripe, sweet fruits with the same spices used in things like deviled ham—mustard and pepper—or deviled eggs. But then I did a little research and learned that what makes these strawberries deviled is the process, not the ingredients!
Deviled strawberries are scooped-out strawberry halves filled with a delectable, creamy cheesecake mixture. It’s the same process as filling egg halves for deviled eggs. Aha! And once I discovered how fun it is to make deviled strawberries, they began to appear on so many of my menus. They are great for people who just want a bite of something rich and sweet but also work for more enthusiastic dessert eaters because this recipe makes a lot of these little devils.
Imagine a bite-sized strawberry cheesecake but in reverse. The berry is on the bottom, the cream cheese, vanilla, powdered sugar, and whipped heavy cream mix is piped onto the halves, and then a sprinkling of graham cracker crumbs dusts the tops. They are so beautiful, not to mention very delicious, and just a delightful festive treat for special occasions like Valentine’s Day or Mother’s Day, or really any event, because fresh strawberries are available all year round.
Perfect Deviled Strawberries
Start by making sure the strawberries are completely dry. Once you’ve halved them, set them on a paper towel to absorb any excess moisture. If you don’t have a very small spoon for scooping out the center, use a small paring knife (but be careful not to pierce the bottom of the berry). Bring your cream cheese to room temperature before beating it to avoid lumps. Fit a pastry bag with the star tip and then gently spoon the filling into the bag for piping. Finally, dust the tops with the graham cracker crumbs just before serving so they maintain their crunch.
How Do I Store Leftovers?
Store them in rows on a cookie sheet covered with plastic wrap. They will last in the fridge for up to 2 days.
Serving Suggestions
On patriotic holidays, like Memorial Day or the 4th of July, I love to serve deviled strawberries drizzled with Blueberry Sauce and these 4th of July (American Flag) Cupcakes. But I find myself making deviled strawberries whenever I am hosting a baby or bridal shower or any kind of special lunch. A favorite menu for afternoon fêtes like these is often comprised of Marinated Mozzarella with slices of Focaccia, Grilled Chicken Skewers with Yogurt Herb Dipping Sauce, a Spinach Salad and a Fresh Corn Salad, some type of cold pasta, like this Pesto Pasta Salad, and for dessert? Deviled strawberries, Vanilla Bean Almond Sugar Cookies, and for chocolate lovers, these yummy S’mores Bars.
Deviled Strawberries
Ingredients
- 2 pounds fresh large strawberries about 30 strawberries
- 8 ounces cream cheese softened
- 3/4 cup powdered sugar
- 1 1/4 teaspoons vanilla extract
- 1/2 cup heavy whipping cream
- 3 tablespoons graham cracker crumbs
Instructions
- Wash the strawberries and pat them dry.
- Cut each strawberry in half lengthwise.
- Cut a thin slice from the back of each half so they sit flat.
- Use a small spoon to scoop a little cavity on the cut side of each strawberry half.
- Beat cream cheese until smooth. Mix in powdered sugar and vanilla until creamy. Add heavy cream and beat until fluffy and thick.
- Pipe mixture into strawberry halves. Sprinkle with graham cracker crumbs. Refrigerate until serving.
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