Description
Deviled Strawberries are a delightful twist on classic deviled eggs, featuring fresh strawberries filled with a creamy sweetened cream cheese mixture and topped with a crunchy golden Oreo and strawberry gelatin crumble. This no-bake, easy-to-make dessert is perfect for parties and 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 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 small food processor or high-speed blender and pulse for 30-60 seconds until finely crushed. Transfer crumbs to a bowl.
- Mix Topping Ingredients: In a separate bowl, stir together the melted butter and strawberry gelatin powder until dissolved and fully blended. Add this mixture to the cookie crumbs and stir to combine. The crumbs will remain two-toned, which is desired.
- Bake Topping: Spread the strawberry crunch mixture evenly on the prepared baking sheet and bake for 10 minutes or until lightly golden. Remove from oven and allow to cool completely, breaking apart any large pieces before using.
- Prepare Strawberries: Rinse strawberries under cool water and pat dry thoroughly. Cut strawberries in half lengthwise, removing green leaves. Place cut side up on a serving platter and set aside.
- Make Cream Cheese Filling: Beat cream cheese with a handheld mixer on medium speed for 1-2 minutes until smooth. Add powdered sugar and beat on low until incorporated. Then add heavy cream, vanilla extract, and salt. Beat for 1-2 minutes more until light and creamy.
- Fill Strawberries: Dollop about 1 ½ teaspoons of cream cheese filling onto each strawberry half. For a decorative touch, use a piping bag fitted with a tip to pipe the filling if desired.
- Add Topping and Serve: Sprinkle the prepared strawberry crunch topping evenly over the filled strawberries. Serve immediately for best texture and flavor.
Notes
- Store leftover topping in an airtight container at room temperature for up to 1 week.
- The cream cheese filling can be made up to 24 hours in advance and refrigerated; allow to soften at room temperature before using.
- Reheating the assembled strawberries is not recommended to maintain texture.
- Avoid freezing assembled strawberries as thawing makes them soft.
- Choose strawberries about 2 to 2 ½ inches for best presentation and stability.
- Rinse strawberries only right before cutting and make sure to pat completely dry to prevent watery filling.
- Full-fat block cream cheese gives the best texture and firmness.
- If piping is challenging, a spoon works well for dolloping the filling.
Nutrition
- Serving Size: 1 serving (1 filled strawberry half)
- Calories: 95 kcal
- Sugar: 7 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 20 mg
