Try filling your deviled egg platter with juicy strawberries! This yummy dessert combines fresh berries with a creamy cheesecake filling.
If you like this recipe, check out my Deviled Eggs with Relish and French Strawberry Cake next!
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I missed it when deviled strawberries were a viral TikTok recipe. I think they’re such a cute idea though. Perfect for entertaining – Easter, baby or bridal showers, Valentine’s Day. They’re an easy and quick to make hand held dessert. Perfect for when you are craving strawberry cheesecake, but don’t have the time to make a whole cheesecake! My own twist of this recipe uses a few shortcuts to make transforming ripe strawberries into deviled ones even easier.
More strawberry recipes
Ingredients for the best deviled strawberries
- Strawberries – This is a recipe best reserved for peak strawberry season. The size of the strawberries matters too. You want medium to large size strawberries, red and ripe.
- Cream Cheese – I use whipped cream cheese in my recipe. This way I can stir the filling together easily by hand and not have to dirty my hand mixer. There’s also no need to wait for room temperature cream cheese.
- Powdered Sugar – Also known as confectioners’ sugar it helps to sweeten the cream cheese, making it like a cheesecake filling.
- Vanilla Extract – A teaspoon vanilla extract helps to add more flavor to the cheesecake mixture.
- Lemon Zest – I like the tart balance the lemon zest provides to the sweetness of the powdered sugar.
- Graham Crackers – Crushed into graham cracker crumbs. It provides garnish, crunch and flavor. Making this easy finger food dessert taste like a strawberry cheesecake.
- Sprinkles – These are optional but you could color coordinate for occasions like baby showers.
- Variations – You could add mini chocolate chips to the filling. Or add a chocolate drizzle over top of the filled strawberries.
Step-by-step instructions
Clean and dry 12 whole strawberries. Slice them in half, lenghtwise. I like to leave the stem intact. You can remove if you prefer.
Stir together the whipped cream cheese, powdered sugar, vanilla and lemon zest until smooth. You can prepare this the night before. Put it in a piping bag fitted with a large star tip.
Use a small sharp knife to score the middle of each strawberry with a triangle (see photo). Then use a small spoon or small melon baller to gently scoop out the center.
Invert the strawberries on a paper towel to drain. Place the prepared strawberry halves onto deviled egg platters. Fill the strawberries with the cream cheese mixture. Garnish and serve immediately.
Continue scrolling for the full recipe at the bottom.
Pro tips
Make the filling the day before. Keep refrigerated in an airtight container, or a bowl covered tightly with plastic wrap, until ready to use.
Drain the strawberries before filling. After you’ve removed the middle of the strawberry, place them all cut side down on paper towels. This way they’ll be dry and ready to fill.
Storage directions
You can store the filling separately for up to 2 days in the refrigerator. I don’t advise storing already filled strawberries. Deviled strawberries are best made and served on the same day.
Kitchen tips
- Here’s a deviled egg platter that will hold 24 strawberry halves.
- My favorite paring knife for slicing and scoring the strawberries.
- Small melon baller for hollowing out the fresh strawberries.
- Pastry bags and large piping tips for filling the berries.
Deviled Strawberries
Ingredients
- 12 strawberries medium to large in size
- 12 oz whipped cream cheese
- 1 cup powdered sugar
- 2 tsp lemon zest
- 1 tsp vanilla extract
- 1 tbsp graham cracker crumbs
- 1 tbsp sprinkles
Instructions
- Wash and dry the strawberries. Use a sharp paring knife to slice them in half, lengthwise. I like to leave the stems attached.
- Again use the same paring knife to "score" or lightly cut a triangle shape in the center of each strawberry.
- Then use a small spoon or small melon baller to gently remove a bit of the middle from the strawberry - to make room for the filling.
- Drain the prepared strawberries, cut side down, on paper towels for a couple of minutes.
- Place the prepared strawberry halves on deviled egg platters.
- In a medium or large bowl, stir together the whipped cream cheese, powdered sugar, lemon zest and vanilla until very smooth. Add the cream cheese mixture to a piping bag fitted with a large piping tip. Or you could put it in a large ziploc bag and cut a small piece off the corner.
- Pipe the filling into the center of each prepared strawberry. Garnish each deviled strawberry with graham cracker crumbs and sprinkles. Serve immediately.
Nutrition
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