Deviled Strawberries Recipe
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If you love enjoying summer strawberries, then you can’t skip out on this Deviled Strawberries recipe. It’s light, refreshing, and a great way to enjoy a summer dessert or even a snack.
If you enjoy strawberry recipes, be sure to check out my Strawberry Salad with shaved chocolate, my Strawberry Salsa, or my Fresh Strawberry Pie.
What Are Deviled Strawberries?
Deviled strawberries are strawberry halves that are filled with a sweet, cream cheese filling, just like a deviled egg is filled with egg yolk.
Pro Recipe Tips
- These are best served fresh, but can be stored in the refrigerator for up to 24 hours.
- Don’t skip softening the cream cheese. You’ll be frustrated if you don’t soften it.
- Can’t find honey-sweetened graham crackers? You can also use chopped nuts or a little extra powdered sweetener as a topping.
What You’ll Need To Make Deviled Strawberries
Strawberries – The size doesn’t matter, but if you choose bigger strawberries, you’ll get about 15 of these. I you choose smaller strawberries, you’ll get closer to 20.
Plain cream cheese – Just the regular stuff in a block.
Powdered sweetener – I used xylitol because that’s what works for my blood sugar. But it’s not considered clean eating. You can use any granular sweetener you feel comfortable with and powder it in a blender. You can even use stevia if you wish. Other recommendations are Sucanat, coconut sugar, or monk fruit.
Pure vanilla extract – The real stuff. Not vanilla flavoring.
Salt
Heavy cream
Honey-sweetened graham cracker crumbs – buy honey-sweetened graham crackers and crush them in a zipper-top bag.
How To Make Deviled Strawberries
Line a baking sheet with parchment paper, and collect and measure all your ingredients.
Wash and dry the strawberries thoroughly. Slice each strawberry in half lengthwise. Carefully cut a small slice off the back of each half so they sit flat. Transfer to the prepared baking sheet.
In a mixing bowl, beat the cream cheese, powdered sweetener, salt, and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until well combined and fluffy. Be careful not to deflate the whipped cream.
Transfer the filling to a piping bag (or a zip-top bag with the corner snipped off).
Pipe the filling onto the cut side of each strawberry half.
Sprinkle graham cracker crumbs over the top of each deviled strawberry.
Serve and enjoy!
Storing Deviled Strawberries
As mentioned above, these have a short storage life. Enjoy them fresh if possible. If you need to store them in the fridge, do so for no more than 24 hours.
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Deviled Strawberries Recipe
Ingredients
- 1 lb. strawberries
- 8 oz. plain cream cheese (softened)
- ½ cup powdered sweetener
- 1 tsp. pure vanilla extract
- ¼ tsp. salt
- ½ cup heavy cream
- ¼ cup honey-sweetened graham cracker crumbs
Instructions
- Line a baking sheet with parchment paper.
- Wash and dry the strawberries thoroughly. Slice each strawberry in half lengthwise.
- Carefully cut a small slice off the back of each half so they sit flat. Transfer to the prepared baking sheet.
- In a mixing bowl, beat the cream cheese, powdered sweetener, salt, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well combined and fluffy. Be careful not to deflate the whipped cream.
- Transfer the filling to a piping bag (or a zip-top bag with the corner snipped off).
- Pipe the filling onto the cut side of each strawberry half.
- Sprinkle graham cracker crumbs over the top of each deviled strawberry.
- Serve and enjoy!
Notes
Nutrition
