Deviled Strawberries
An exquisite blend of flavors and textures with fresh strawberries filled with a rich cheesecake-inspired filling, perfect for summer gatherings.
Ingredients
Main Ingredients
- 18-24 pieces large strawberries Choose the freshest, ripest strawberries for best flavor.
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- 1/3 cup sour cream Can be substituted with Greek yogurt.
- 2/3 cup white granulated sugar Adjust to taste for sweetness.
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice Optional for a hint of citrus.
- 1/2 cup graham cracker crumbs Add right before serving for crunch.
Instructions
Preparation
- Cut off the stems and slice the strawberries in half.
- Cut a small sliver off the back of each strawberry half so they sit up straight.
- Use a small melon baller to hollow out the middle of each strawberry half.
- In a medium-sized mixing bowl, beat heavy whipping cream until stiff peaks form, about 5 minutes.
- In a separate bowl, mix softened cream cheese, sour cream, sugar, vanilla extract, and lemon juice until smooth.
- Fold the whipped cream into the cream cheese mixture until well incorporated.
- Fill a piping bag with the cheesecake mixture and pipe it onto each strawberry.
- Sprinkle graham cracker crumbs on top of the filled strawberries.
Serving
- Serve immediately or refrigerate for a short time before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days.