Deviled Strawberries Cream Filling (Print View)
Juicy strawberries piped with creamy filling and finished with a crisp graham cracker sprinkle.
# What You'll Need:
→ Main Components
01 -
18–24 large fresh strawberries
02 -
1 cup cold heavy whipping cream
03 -
225 grams cream cheese, softened
04 -
80 grams sour cream
05 -
135 grams white granulated sugar
06 -
1 teaspoon pure vanilla extract
07 -
1 tablespoon freshly squeezed lemon juice (optional)
08 -
50 grams graham cracker crumbs
# Directions:
01 -
Remove stems from strawberries and slice each in half lengthwise. Slice a thin piece from the back of each half so they sit flat. Hollow a small indent in the center of each half using a melon baller.
02 -
In a medium mixing bowl, whip the cold heavy cream until stiff peaks form, approximately 5 minutes.
03 -
In a separate bowl, combine softened cream cheese, sour cream, granulated sugar, vanilla extract, and lemon juice. Beat with an electric mixer until completely smooth.
04 -
Gently fold the whipped cream into the cream cheese mixture until fully incorporated and no streaks remain.
05 -
Spoon the filling into a piping bag fitted with a decorative tip and pipe a generous amount onto each strawberry half.
06 -
Sprinkle graham cracker crumbs over the filled strawberries. Arrange on a serving platter and serve immediately.
# Notes:
01 -
For a lower carb option, substitute a low-carb sweetener for the sugar and omit graham cracker crumbs.
02 -
Cream cheese filling and prepared strawberries can be made in advance; store in an airtight container with a paper towel in the refrigerator to retain freshness.
03 -
Yields may vary depending on the size of the strawberries. Leftover filling can be enjoyed as a dip or with fruit.