Description
Deviled Strawberries are a delightful and creative twist on a traditional dessert. These fresh strawberries are halved and filled with a smooth, sweet cream cheese filling, then topped with a crunchy, slightly tangy golden Oreo and strawberry gelatin crumble for an irresistible treat that's perfect for parties or a fun snack.
Ingredients
Scale
Strawberry Crunch Topping
- 6 golden Oreo cookies finely crushed
- 1 tablespoon unsalted butter melted
- 2 teaspoons strawberry flavored gelatin powder
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 the Strawberry Crunch Topping: Preheat the oven to 350 degrees Fahrenheit. 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 the crumbs to a bowl.
- Mix Topping Ingredients: In a separate bowl, combine the melted butter and strawberry flavored gelatin powder, stirring until fully dissolved and blended. Add this mixture to the cookie crumbs and stir to combine, noting the crumbs will not turn completely pink, which is expected for the desired texture.
- Bake the Crunch Topping: Spread the crumb mixture evenly on the prepared baking sheet in a thin layer. Bake in the preheated oven for 10 minutes or until lightly golden. Remove from oven and let cool completely on the baking sheet. If needed, break apart any larger pieces before continuing.
- Prepare Strawberries: Rinse the strawberries under cool water and pat them very dry to avoid excess moisture. Remove green leaves and cut each strawberry in half lengthwise. Arrange the strawberry halves on a serving platter with the cut side facing up.
- Make Cream Cheese Filling: Using a handheld mixer, beat the softened cream cheese in a large bowl on medium speed for 1-2 minutes until smooth and creamy. Add powdered sugar and beat on low speed until fully incorporated. Then add heavy cream, vanilla extract, and salt, beating for another 1-2 minutes until light and creamy.
- Fill Strawberries: Spoon or pipe about 1 and 1/2 teaspoons of the cream cheese filling onto the cut surface of each strawberry half. For a decorative touch, use a piping bag fitted with a tip if desired.
- Add Crunch Topping and Serve: Sprinkle the prepared strawberry crunch topping generously over each filled strawberry. Serve immediately for best texture and freshness.
Notes
- Store 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, then softened at room temperature before use.
- Reheating is not recommended as it can melt the filling and soften the strawberries.
- Freezing the assembled strawberries is not advised, as the berries become mushy when thawed.
- Choose strawberries about 2 to 2 and 1/2 inches in size so they sit flat and resemble deviled eggs.
- Use full-fat block cream cheese for the best texture and stability.
- If piping is difficult, a spoon can also be used to fill the strawberries.
- Rinse and dry strawberries right before assembling to avoid mushy fruit.
Nutrition
- Serving Size: 1 stuffed strawberry half
- Calories: 80 kcal
- Sugar: 7 g
- Sodium: 55 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
