Description

Deviled Strawberries are a delightful and elegant appetizer featuring fresh strawberries filled with a creamy, sweetened cream cheese mixture and topped with a crunchy golden Oreo and strawberry gelatin crumble. Perfect for parties and gatherings, these bite-sized treats combine creamy, fruity, and crunchy textures in a visually stunning presentation.

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)

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

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Instructions

Prepare the 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 to 60 seconds until finely crushed. Transfer the crumbs to a bowl and set aside.
Combine Crunch 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, creating a two-toned crunchy texture.
Bake the Crunch Topping: Spread the strawberry crunch mixture to a thin, even layer on the prepared baking sheet. Bake for 10 minutes or until lightly golden. Remove from the oven and allow to cool completely on the baking sheet. Break apart any larger pieces as needed.
Prepare the Strawberries: Rinse the strawberries under cool water and pat dry very well to avoid watery filling. Cut each strawberry in half lengthwise, removing the green leaves, and place them cut side up on a serving platter. Set aside.
Make the Cream Cheese Filling: Using a handheld mixer, beat the cream cheese in a large bowl on medium speed for 1 to 2 minutes until smooth and creamy. Gradually add the powdered sugar and beat on low until fully incorporated. Then add the heavy cream, vanilla extract, and salt, and beat for an additional 1 to 2 minutes until light and creamy.
Fill the Strawberries: Dollop about 1 and 1/2 teaspoons of the cream cheese filling onto the cut surface of each strawberry. For a decorative touch, transfer the filling to a piping bag fitted with a tip and pipe decorative dollops.
Add Crunch Topping and Serve: Sprinkle the cooled strawberry crunch topping over the cream cheese filling on each strawberry and serve immediately for the 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 prepared up to 24 hours ahead and refrigerated; let it soften at room temperature before filling.
Reheating is not recommended as it can melt the filling and soften the strawberries.
Freezing assembled strawberries is not advised because the berries become soft after thawing.
Choose strawberries about 2 to 2 1/2 inches in size for an optimal deviled egg-like appearance.
Use similarly sized strawberries for uniform presentation.
Rinse strawberries just before assembling and pat them dry thoroughly to prevent sogginess.
Full-fat block cream cheese provides the best texture and stability.
If piping is tricky, using a spoon to dollop the filling works well, especially for beginners.

Nutrition

Serving Size: 1 piece
Calories: 80 kcal
Sugar: 6 g
Sodium: 50 mg
Fat: 4 g
Saturated Fat: 2.5 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 0.5 g
Protein: 1 g
Cholesterol: 15 mg