Description
Delight in these deviled strawberries, a unique and elegant twist on the classic deviled egg concept. Fresh, halved strawberries are filled with a smooth, creamy sweetened cream cheese filling and topped with a crunchy golden Oreo and strawberry gelatin crumb for a perfect balance of texture and flavor. Ideal for parties, brunches, or as a refreshing dessert, this recipe is quick to prepare and visually stunning.
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)
Cream Cheese Filling & Assembly
- 12-15 large fresh strawberries rinsed and patted dry very well, 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 small food processor or high-speed blender and pulse for 30-60 seconds until finely crushed. Transfer the crumbs to a bowl.
- Mix the Crunch Topping: In a separate bowl, stir together the melted butter and strawberry gelatin powder until dissolved and fully combined. Add this mixture to the cookie crumbs and stir to combine. The crumbs will not turn completely pink, which is expected for the desired two-toned, crunchy texture.
- Bake the Topping: Spread the strawberry crunch mixture evenly on the prepared baking sheet in a thin layer. Bake for 10 minutes or until lightly golden. Remove from the oven and let cool completely on the baking sheet. Break apart any large crumb pieces if needed.
- Prepare the Strawberries: Rinse strawberries under cool water then pat them very dry. Remove the green leaves and cut strawberries in half lengthwise. Arrange the halves on a serving platter with the cut side facing up.
- Make the Cream Cheese Filling: In a large bowl, beat the cream cheese with a handheld mixer on medium speed for 1-2 minutes until smooth and creamy. Add powdered sugar and beat on low speed until incorporated. Then add heavy cream, vanilla extract, and salt, and beat for another 1-2 minutes until light and creamy.
- Fill the Strawberries: Using a spoon or a piping bag fitted with a decorative tip, dollop about 1½ teaspoons of the cream cheese filling onto the cut surface of each strawberry half.
- Add Topping and Serve: Sprinkle the cooled strawberry crunch topping over the filled strawberries for a delightful crunch. Serve immediately for the best texture and flavor.
Notes
- Use strawberries about 2 to 2½ inches in size so they resemble deviled eggs and sit flat on the platter.
- Choose strawberries of similar size for a neat presentation.
- Rinse the strawberries just before slicing and assembling to keep them firm and prevent mushiness.
- Pat strawberries very dry before adding the filling to avoid watery results.
- Full fat block cream cheese provides the best texture and stability for the filling.
- If piping is difficult, using a spoon to dollop the filling works well and is beginner-friendly.
- Store leftover topping in an airtight container at room temperature up to 1 week.
- The cream cheese filling can be made up to 24 hours ahead and refrigerated; let it soften slightly before use.
- Reheating is not recommended as the filling will melt and strawberries soften.
- Do not freeze assembled strawberries as thawing will make them soft.
Nutrition
- Serving Size: 1 stuffed strawberry half
- Calories: 70 kcal
- Sugar: 6 g
- Sodium: 45 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
