You Ever Try Deviled Strawberries? Wild, Right?
Okay, so first things first—I’m not saying I invented deviled strawberries, but every time I make these for friends they act like I’m some kind of dessert genius. Funny story, the first time I tried these, I totally mistook the cream for sour cream (don’t do that, by the way). Tasted like a science experiment gone a teeny bit sideways. But when you get it right? Oh boy, it’s dangerously easy to keep popping these little devils in your mouth. You can’t really eat just one, or even three if we’re being honest!
Why You’ll Want to Make These Again (and Again…)
I make this when there’s basically zero time to bake (or when I just can’t deal with oven mitts). My family goes wild for these at BBQs, and last Christmas I even served them instead of cookies (it caused a minor ruckus, but worth it). Especially great if you want a sweet treat but don’t want to, you know, actually cook. I had one batch where the filling was too runny—super annoying, but honestly, everyone just got stickier and happier. So, all’s well that ends well?
What You’ll Need (But Don’t Panic If You’re Missing Something)
- About 20 large strawberries (sometimes I use the tiny ones, but it’s fiddlier. Go big if you can, they’re easier to fill!)
- 112g (about 4oz) cream cheese, softened (I’ve used regular and low-fat. If you’re feeling wild, mascarpone works—my grandmother always insisted on Philadelphia, but, meh, it’s all fine)
- 3 tbsp powdered sugar (sometimes I use more, I have a sweet tooth—granulated works in a pinch but isn’t as smooth)
- 1 tsp vanilla extract (actually, I skip this if I’m out, but it does make it fancier)
- 2 to 3 tbsp heavy cream (or honestly, a splash of milk—whatever’s in the fridge)
- 1/3 cup graham cracker crumbs (biscuit crumbs, if you’re feeling British about it; I’ve used crushed digestive biscuits once!)
- Optional: chocolate chips or a dusting of cocoa powder for those who like a chocolaty twist
Let’s Get Messy: Directions (and a Bit of Chaos)
- Prep the Strawberries: Give your strawberries a quick wash and pat dry (if you skip drying, they get watery—ask me how I know). Slice off the leafy tops and cut each berry in half lengthwise. Then, use a tiny spoon or a melon baller to scoop out a little pocket in the center of each half for the filling. Don’t worry if you mangle a few. The best ones always disappear first anyway.
- Make the Filling: In a bowl, mix that lovely cream cheese with the powdered sugar and vanilla. I start with a fork, then add in a bit of cream (start with 2 tablespoons and add more if it looks too thick). Give it a good whisk until it’s smooth and fluffy—this is where I usually sneak a taste and add a bit more sugar.
- Fill Those Berries: Spoon the mixture into a zip-top bag or a piping bag if you’re fancy. Snip one corner (or use a tip if you’re feeling all Great British Bake Off) and squeeze some into each strawberry. You don’t need to be a perfectionist; I tend to go for slightly overfilled because, well, why not?
- Toppings: Sprinkle generously with graham cracker crumbs. Sometimes I also throw on mini chocolate chips or even a bit of lemon zest if I’m pretending to be posh. Or just skip if you’re in a rush—the strawberries and cream work perfectly on their own.
Notes from My Many (Sometimes Messy) Attempts
- Actually, it works better if you let the cream cheese filling chill for 10 minutes, but sometimes I’m too impatient—and that’s ok.
- Don’t panic if the filling looks a bit weird at first. Just keep mixing. Or give up and say it’s ‘rustic’ (no one’s ever complained).
Variations & Wild Experiments
- I’ve tried swapping the graham cracker for crushed Oreos. It’s ridiculously rich (probably best for chocoholics).
- Oh, and one time I used coconut cream in the filling. It separated…not my finest hour.
- If you have little ones, top with rainbow sprinkles and call them ‘unicorn berries’—works every time!
What Gear Do You Really Need?
Honestly, a piping bag makes it tidier, but you can totally just use a plastic sandwich bag. Or, if desperate, just spoon it in with a butter knife (I’ve been there). Melon baller helps with scooping, but a teaspoon honestly gets the job done if you’re stubborn like me.
How Do You Store These?
Technically you should keep them in the fridge, covered, and eat within a day or two, which sounds all proper, but in my house there are rarely any survivors by the end of the night. If they do get a bit soggy after a day, just eat them faster—problem solved.
How I Like to Serve Deviled Strawberries
I love piling them up on a big platter in the middle of the table and just letting everyone dive in—no formalities. Sometimes we throw them at each other playfully, but that’s probably not a universal tradition. Great at picnics, too; just keep them chilled in a cooler bag (unless you live in Scotland, where the weather does that bit for you).
Lessons Learned (So You Don’t Have to Repeat My Mistakes)
- I once tried to rush the filling with cold cream cheese. Yikes—lumpy city. Let it soften first. Trust me.
- Be patient when hollowing out the strawberries. If you get too excited (like me), you’ll end up with little red boats that leak. Fun, but messy. Maybe a kitchen towel helps here.
FAQ: Honest Answers to Real Questions
- Can I make these ahead of time? Sure! But they’re best the same day. If you fridge them overnight, the crumbs soften, and the strawberries go a bit mushy—but maybe you like that?
- Can I use frozen strawberries? I wouldn’t, honestly. They get squishy and weepy. Fresh is way better.
- What if I don’t have cream cheese? Ricotta or mascarpone will do in a pinch. Yogurt sort of works, but it’s runnier.
- Are these kid friendly? Absolutely (unless your little one somehow manages to wear it like a hat. Mine did once—no idea how).
- Can I freeze them? Eh. I tried. The berries turn into sad little icicles. Fresh is best here, really.
- Do I actually need to pipe the filling? Nah. Just dollop it in. Delicious is delicious, even if it’s messy.
So, give it a go! And if you end up smearing filling across the table or on your sleeve, just claim that’s the real secret ingredient—makes it taste like home.
Ingredients
- 1 lb fresh strawberries
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
- 1/4 cup graham cracker crumbs
- 1 tbsp mini chocolate chips (optional)
- Fresh mint leaves for garnish (optional)
Instructions
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1Wash and dry the strawberries. Slice each strawberry in half lengthwise and use a small spoon or melon baller to carefully remove a small portion from the center to create a cavity.
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2In a medium bowl, beat together the cream cheese, powdered sugar, vanilla extract, and heavy cream until smooth and fluffy.
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3Transfer the cream cheese mixture to a piping bag or a zip-top bag with a corner snipped off.
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4Pipe the filling into each strawberry half, mounding it slightly.
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5Sprinkle the filled strawberries with graham cracker crumbs and mini chocolate chips, if desired. Garnish with fresh mint leaves.
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6Serve immediately or refrigerate until ready to serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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