Description
Deviled Strawberries are a delightful and visually appealing dessert combining fresh strawberries filled with a creamy sweet cream cheese filling and topped with a crunchy golden Oreo and strawberry gelatin topping. Perfect as a refreshing and light treat for gatherings or special occasions.
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 used)
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 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 small food processor or high-speed blender and pulse for 30-60 seconds until finely crushed. Transfer the crumbs to a bowl.
- Mix Topping Ingredients: In a separate bowl, stir together the melted butter and strawberry gelatin powder until fully dissolved and blended. Add this mixture to the crushed cookie crumbs and stir to combine. The crumbs will not turn completely pink, which creates the desired two-toned crunchy texture.
- Bake Topping: Spread the strawberry crunch mixture evenly in a thin layer on the prepared baking sheet. Bake for 10 minutes until lightly golden. Remove from oven and allow to cool completely on the baking sheet. Break apart any larger pieces of crumbs before using.
- Prepare Strawberries: Rinse strawberries under cool water and pat dry thoroughly. Remove green leaves and slice strawberries in half lengthwise. Arrange them cut-side up on a serving platter.
- Make Cream Cheese Filling: In a large bowl, beat 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, beating for another 1-2 minutes until light and creamy.
- Fill Strawberries: Using a teaspoon or piping bag, dollop approximately 1 1/2 teaspoons of cream cheese filling onto the cut surface of each strawberry half. Decorate with the prepared strawberry crunch topping by sprinkling it over the cream cheese dollops.
- Serve: Serve immediately for best texture and freshness.
Notes
- Store assembled strawberries immediately as filling may loosen if left for long due to moisture release from berries.
- Reserve leftover topping in an airtight container at room temperature for up to one week.
- The cream cheese filling can be prepared up to 24 hours ahead and refrigerated covered; allow to soften at room temperature before using.
- Reheating is not recommended as it will soften the strawberries and melt the filling.
- Freezing assembled strawberries is not advised due to softness after thawing.
- Choose strawberries about 2 to 2 1/2 inches in size for a deviled egg-like appearance and stable sitting.
- Pick strawberries of similar size for an even and aesthetically pleasing presentation.
- Rinse strawberries just before slicing to avoid mushy texture.
- Ensure strawberries are patted dry thoroughly to prevent watery filling.
- Use full-fat block cream cheese for the best texture and filling stability.
- If piping is difficult, spooning the filling works well and is simpler for beginners.
Nutrition
- Serving Size: 1 serving (1 strawberry half)
- Calories: 90 kcal
- Sugar: 7 g
- Sodium: 45 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
