Description
Deviled Strawberries are a delightful twist on classic deviled eggs, featuring fresh strawberries halved and filled with a creamy, sweetened cream cheese mixture, then topped with a crunchy golden Oreo and strawberry gelatin topping. This no-bake, elegant appetizer or dessert is perfect for parties and gatherings, combining 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 (Jell-O brand recommended)
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
- 3/4 cup powdered sugar sifted
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- Prepare Crunch Topping: Preheat your 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 until finely crushed, about 30-60 seconds. Transfer crumbs to a bowl.
- Mix Strawberry Gelatin: In a separate bowl, combine melted butter and strawberry gelatin powder, stirring until fully blended. Add this mixture to the cookie crumbs and stir to combine. Spread the mixture evenly on the prepared baking sheet and bake for 10 minutes until lightly golden. Remove from oven and let cool completely.
- Prepare Strawberries: Rinse strawberries under cool water and pat thoroughly dry. Cut the strawberries in half lengthwise, removing the green leaves. Arrange them on a serving platter with the cut side facing up.
- Make Cream Cheese Filling: Beat softened cream cheese in a large bowl with a handheld mixer on medium speed until smooth and creamy, about 1-2 minutes. Gradually add powdered sugar while mixing on low until incorporated. Then add heavy cream, vanilla extract, and salt, beating an additional 1-2 minutes until light and creamy.
- Assemble Deviled Strawberries: Using a teaspoon or piping bag fitted with a tip, dollop about 1 ½ teaspoons of cream cheese filling onto the cut side of each strawberry half. Finally, sprinkle the cooled strawberry crunch topping over the filled strawberries and serve immediately.
Notes
- Store assembled strawberries only for a short time and serve immediately as filling may loosen as berries release moisture.
- Keep leftover strawberry crunch topping in an airtight container at room temperature for up to 1 week.
- The cream cheese filling can be prepared up to 24 hours in advance and refrigerated; bring to room temperature before serving.
- Reheating is not recommended since heat will soften strawberries and melt the filling.
- Avoid freezing assembled strawberries as thawing will soften the berries.
- Use medium to large strawberries (2 to 2 ½ inches) that sit flat for best presentation.
- Rinse strawberries just before slicing to avoid softness.
- Pat strawberries very dry to prevent watery filling.
- Full-fat block-style cream cheese provides best texture and stability.
- If piping is difficult, spooning the filling works perfectly well.
Nutrition
- Serving Size: 1 stuffed strawberry half
- Calories: 90 kcal
- Sugar: 6 g
- Sodium: 55 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
