Introduction

Deviled strawberries are a fun and elegant twist on a classic dessert. These bite-sized treats combine juicy strawberries with a creamy, tangy filling, making them perfect for parties or a special snack.

The image shows a white square plate filled with halved strawberries, each topped with a swirl of white cream and sprinkled with light brown crumbs. The strawberries have a bright red color with visible seeds and green tops removed. The cream is smooth and piped neatly onto each strawberry half, creating a small, rounded peak in the center. The plate rests on a wooden surface, and in the blurred background, there is a white bowl filled with whole strawberries with their green leaves. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Rinse the strawberries and pat them dry. Using a small knife or a strawberry huller, carefully remove the stem and hollow out the center of each berry to create a cavity for the filling.
Step 2: In a mixing bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
Step 3: In another bowl, combine the softened cream cheese, sour cream, granulated sugar, vanilla extract, and lemon juice if using. Mix until smooth and creamy.
Step 4: Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
Step 5: Spoon or pipe the creamy filling into each hollowed strawberry, filling them generously.
Step 6: Sprinkle the top of each filled strawberry with graham cracker crumbs for added texture and flavor.
Step 7: Chill the strawberries in the refrigerator for at least 30 minutes before serving to allow the filling to set.

Tips & Variations

For a citrus twist, add finely grated lemon or orange zest to the filling.
Use gluten-free graham crackers to make this dessert suitable for gluten-sensitive guests.
Try mixing in finely chopped fresh herbs like mint or basil into the filling for a surprising flavor boost.

Storage

Store deviled strawberries covered in the refrigerator for up to 24 hours. They are best enjoyed the same day as the strawberries may release juice and soften over time. To rehydrate slightly, let them sit at room temperature for a few minutes before serving.

How to Serve

The dish shows a white rectangular plate filled with two layers of strawberry halves, each strawberry cut side up and bright red with seeds showing, topped with a small swirl of white cream and sprinkled with light golden crumbs. The strawberries are arranged neatly in several rows, each dollop of cream smooth with a soft texture and the crumbs adding a crunchy look on top. In the blurry background, there is a white bowl filled with whole strawberries with green leaves visible, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these in advance?

It’s best to prepare deviled strawberries no more than a day ahead to maintain their freshness and texture. Preparing the filling in advance and filling the strawberries just before serving can also work well.

Can I use frozen strawberries?

Frozen strawberries are not recommended, as they become mushy when thawed and won’t hold their shape well for stuffing.

Deviled Strawberries Recipe

Print Recipe

★★★★★

4.6 from 138 reviews

Deviled Strawberries are a delightful and elegant appetizer or dessert that combine juicy strawberries with a creamy, sweet filling made from cream cheese, sour cream, and whipped cream. These bite-sized treats are topped with graham cracker crumbs for a charming crunch and perfect for parties or gatherings.

Author: Tara
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 30 minutes
Yield: 18–24 servings 1x
Category: Appetizer
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Strawberries

18–24 large strawberries

Filling

1 cup heavy whipping cream
1 (8 ounce) package cream cheese, softened
1/3 cup sour cream
2/3 cup white granulated sugar
1 tsp vanilla extract
1 tbsp fresh lemon juice (optional)

Topping

1/2 cup graham cracker crumbs

Instructions

Prepare Strawberries: Wash the strawberries thoroughly and remove the stems. Using a small spoon or melon baller, carefully hollow out the center of each strawberry to create space for the filling.
Make Filling: In a mixing bowl, beat the softened cream cheese, sour cream, white granulated sugar, vanilla extract, and optional lemon juice until smooth and creamy. In a separate bowl, whip the heavy whipping cream until stiff peaks form, then gently fold it into the cream cheese mixture until fully combined.
Fill Strawberries: Using a piping bag or small spoon, carefully fill each hollowed-out strawberry with the creamy filling, ensuring they are generously filled but not overflowing.
Add Topping: Sprinkle the graham cracker crumbs evenly over the filled strawberries to add a slight crunch and enhance the presentation.
Chill: Refrigerate the deviled strawberries for at least 30 minutes before serving to allow the filling to set and flavors to meld.

Notes

Use fresh, firm strawberries for the best results; softer strawberries may collapse when hollowed.
For a sweeter or less tangy filling, adjust the sugar and lemon juice to taste.
Graham cracker crumbs add texture but can be substituted with crushed nuts or cookie crumbs if preferred.
Serve chilled for optimal taste and texture.
This recipe is best consumed within 24 hours as strawberries can release moisture over time.

Keywords: deviled strawberries, strawberry appetizer, cream cheese filling, no bake dessert, easy party recipe