These deviled strawberries are fresh berries hollowed out and piped full of a sweet, fluffy filling made from cream cheese, sour cream, powdered sugar, and whipped cream.
The name comes from deviled eggs, because the berry is hollowed and filled the same way, and the finished bite tastes like cheesecake. They make a fun no bake dessert for showers, brunch tables, and any gathering that needs a bite sized sweet.
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Why This Deviled Strawberries Recipe Works
Hollowing the berries creates a small cup that holds a generous spoonful of filling, so you get creamy cheesecake flavor in every bite.
Whipped cream folded into the cream cheese base keeps the filling light and airy, while sour cream adds a gentle tang that balances the sugar.
There is no oven, no baking, and no complicated technique, which makes this a quick project that even beginners handle well.
Ingredients for Deviled Strawberries
- For the berries: 24 large strawberries, rinsed and dried.
- For the filling: 4 ounces softened cream cheese, 3 tablespoons sour cream, 1/2 cup powdered sugar, and 1/2 cup cold heavy whipping cream.
Large strawberries. Choose firm, evenly shaped berries that can stand upright, because they hold more filling and look neat on a tray.
Cream cheese. Softened cream cheese forms the thick, tangy base, and it should be at room temperature so it beats without lumps.
Sour cream. A small amount lightens the base and adds the slight tang you expect from a cheesecake filling.
Powdered sugar. It dissolves instantly in the cream cheese, so the filling is smooth instead of gritty like it can be with granulated sugar.
Heavy whipping cream. Whipped to soft peaks, it makes the filling light and pipeable and gives it a mousse like texture.
How to Make Deviled Strawberries
1. Prep the berries. Rinse the strawberries, dry them thoroughly with paper towels, and slice off the green tops so each berry sits flat on a tray.
2. Hollow the centers. Use a small spoon, melon baller, or paring knife to scoop out the center of each berry, leaving walls about a quarter inch thick.
3. Beat the base. In a bowl, beat the softened cream cheese, sour cream, and powdered sugar with an electric mixer until completely smooth and creamy.
4. Whip the cream. In a cold bowl, whip the heavy cream until soft peaks form, then fold it into the cream cheese mixture in two additions.
5. Fill the berries. Spoon the filling into a piping bag with a large star tip, or use a zip top bag with the corner snipped, and pipe a generous swirl into each berry.
6. Chill and serve. Refrigerate the filled strawberries for thirty minutes so the filling firms up, then serve them cold on a platter.
How to Serve Deviled Strawberries
Arrange the berries on a chilled platter with a little space between them, and serve them within an hour of filling for the neatest look. They sit nicely beside mango panna cotta, vanilla bean creme brulee, and strawberries and cream cupcakes on a dessert table, with fresh peach lemonade for a cool drink.
How to Store and Reheat Deviled Strawberries
Keep the filled berries in a single layer in a covered container in the refrigerator for up to two days, though they look and taste freshest the day they are made. Do not freeze them, because the berries turn watery when thawed, and do not leave the tray out for more than two hours.
Tips and Variations for Deviled Strawberries
Flag the allergens. The filling contains milk, so warn guests with dairy allergies before they pick up a berry.
Keep dairy cold. Hold the filling in the refrigerator until you need it, and serve the tray over a bowl of ice at outdoor events.
Dry the berries well. Water on the surface thins the filling and makes it slide, so pat each berry dry before you fill it.
Slice a flat base. Trim a tiny piece off the pointed end so each berry stands upright without rolling.
Use cold cream. Cream whips faster and holds more air when the bowl, beaters, and cream are all cold.
Do not overbeat. Stop whipping at soft peaks, because stiff cream turns grainy when folded into the cream cheese.
Save the scraps. Chop the scooped out strawberry centers and stir them into yogurt or spoon them over pancakes so nothing goes to waste.
Check trusted guidance. For safe handling of dairy desserts and fresh produce, read the Purdue Extension guide to storing leftovers.
Frequently Asked Questions About Deviled Strawberries
Why are they called deviled strawberries?
The name borrows from deviled eggs, since the fruit is hollowed out and filled with a creamy mixture and arranged on a platter in the same way.
Can I make deviled strawberries ahead of time?
Yes. Prepare the filling and hollow the berries up to a day ahead, then pipe the filling shortly before serving for the freshest look.
How long do deviled strawberries last?
They keep for up to two days in the refrigerator, but the berries soften and release juice over time, so they look freshest on the first day.
Can I use whipped topping instead of cream?
Yes. Thawed whipped topping folds in easily and holds its shape longer, though the flavor is slightly less rich.
What if I do not have a piping bag?
Spoon the filling into a zip top bag, snip off one corner, and squeeze, or simply mound it in with a small spoon.
Deviled Strawberries
Equipment
- Electric mixer
- Piping bag with star tip
- Small spoon or melon baller
- Serving platter
Ingredients
Main Ingredients
- 24 large strawberries rinsed, dried, and hollowed
- 4 oz cream cheese softened
- 3 tbsp sour cream
- ½ cup powdered sugar
- ½ cup heavy whipping cream cold
Instructions
Cooking
- Prep. Rinse and dry the strawberries, trim off the tops, and scoop out the centers with a small spoon.
- Beat. Beat the cream cheese, sour cream, and powdered sugar with an electric mixer until completely smooth.
- Whip. Whip the cold cream to soft peaks and fold it gently into the cream cheese mixture.
- Fill. Pipe or spoon the filling into the hollowed berries, mounding it slightly on top.
- Chill. Refrigerate for 30 minutes before serving.
