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Deviled Strawberries

Deviled strawberries are a no-bake dessert appetizer made by hollowing fresh berries and piping in a fluffy cream cheese filling. The tangy, airy texture holds thanks to fully dried strawberries and a whipped heavy-cream fold-in.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 24 servings
Course: Appetizer, Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Strawberries
  • 24 large fresh strawberries Choose large berries for easier hollowing.
Cream Cheese Filling
  • 8 oz full-fat cream cheese, softened
  • 0.5 cup powdered sugar, sifted Sift to prevent lumps.
  • 1 tsp pure vanilla extract
  • 1 tbsp fresh lemon juice
  • 0.5 tsp lemon zest
  • 0.25 cup heavy whipping cream (cold) Keep cold for best stiff peaks.
Toppings
  • 2 tbsp graham cracker crumbs
  • 1 tbsp mini chocolate chips (optional) Optional for added crunch.
  • 1 flaky sea salt Use a tiny pinch for contrast.
  • 1 fresh mint leaves (optional) Optional garnish.

Equipment

  • 1 hand mixer
  • 1 piping bag

Method
 

Prep the strawberries
  1. Wash all strawberries thoroughly, then pat dry with paper towels until completely dry so the filling holds in the wells. Let them air dry for a few minutes for extra dryness.
  2. Slice a thin sliver off the bottom of each strawberry so they stand upright on a flat surface without tipping.
  3. Hollow the top of each strawberry with a small paring knife or melon baller, removing the core to about 3/4 of the way down to create a well for filling.
Make the cream cheese filling
  1. Beat the softened full-fat cream cheese with a hand mixer on medium speed until smooth and fluffy, about 1–2 minutes.
  2. Add the sifted powdered sugar, vanilla extract, fresh lemon juice, and lemon zest, then beat on medium until fully combined and creamy.
  3. In a separate bowl, whip the cold heavy whipping cream with a hand mixer until stiff peaks form, about 2–3 minutes.
  4. Gently fold the whipped cream into the cream cheese mixture until smooth and airy, avoiding overmixing so it stays light.
Fill and top
  1. Transfer the filling to a piping bag fitted with a large star tip, or a zip-lock bag with the corner snipped off.
  2. Set the hollowed strawberries upright on a serving platter and pipe a generous swirl of filling into each well, going slightly above the rim.
  3. Sprinkle each one lightly with graham cracker crumbs, add mini chocolate chips if using, and finish with a tiny pinch of flaky sea salt.
  4. Garnish with fresh mint leaves if desired, then serve immediately or refrigerate up to 4 hours before serving.

Notes

Dry strawberries are the key: any moisture can make the filling slide, so pat and air-dry briefly before hollowing. Store covered in the fridge up to 4 hours (best texture and filling set); freezing is not recommended. For a lower-sugar option, reduce powdered sugar to taste and keep the lemon juice the same to maintain the tangy flavor.