These Cream Cheese Stuffed Strawberries are a delightful and elegant dessert that are as beautiful to look at as they are delicious to eat. Perfect for parties, brunches, or a light treat, they offer a wonderful contrast of textures and flavors. Ripe, juicy strawberries are carefully hulled and then filled with a rich, creamy, and subtly sweet cream cheese mixture. To add an extra layer of crunch and a touch of golden color, the tops are generously sprinkled with a delicate crumble, likely made from crushed cookies, graham crackers, or even a simple streusel. This recipe is not only incredibly versatile, allowing for various flavor enhancements to the filling and crumble, but also relatively simple to prepare, making it an ideal choice for both novice and experienced home bakers. The vibrant red of the strawberries paired with the creamy white filling and golden topping creates a visually appealing treat that is sure to impress your guests. They are also a lighter alternative to heavier desserts, providing a refreshing burst of fruitiness with just the right amount of indulgence.
Ingredients:
For the Stuffed Strawberries:
- Fresh Strawberries: 2 lbs (about 40-50 medium to large strawberries), firm, ripe, and vibrant red. Choose strawberries that are roughly the same size for uniform presentation.
- Cream Cheese: 8 oz (1 block) full-fat cream cheese, softened at room temperature. Full-fat cream cheese provides the best creamy texture and richness.
- Powdered Sugar (Confectioners’ Sugar): 1/2 cup, or more to taste. This dissolves easily and gives a smooth consistency to the filling.
- Vanilla Extract: 1 teaspoon. Pure vanilla extract enhances the sweetness and adds a warm aroma.
- Heavy Cream: 2 tablespoons (optional, for a lighter, more whipped texture). This can help achieve a smoother, airier filling.
- Lemon Zest: 1/2 teaspoon (optional, for a brighter flavor). A little zest can cut through the richness of the cream cheese.
For the Crumble Topping:
- Graham Crackers or Shortbread Cookies: 1 cup (about 8-10 full graham cracker sheets or 15-20 shortbread cookies), finely crushed. This provides the golden, crunchy element seen in the picture. You can also use vanilla wafers, butter cookies, or even a few tablespoons of toasted breadcrumbs mixed with sugar for a different texture.
- Melted Butter: 2 tablespoons, unsalted. This helps bind the crumble and gives it a richer flavor.
- Granulated Sugar: 1 tablespoon (optional, if using unsweetened crackers/cookies or if you prefer a sweeter crumble).
- Pinch of Cinnamon: (optional, for a warm spice note).
Instructions:
1. Prepare the Strawberries:
- Wash and Dry: Gently wash the strawberries under cool running water. Pat them thoroughly dry with paper towels. This is crucial as any excess moisture can make the cream cheese filling watery.
- Hull the Strawberries: Using a small paring knife or a strawberry huller, carefully remove the green tops and hull out a cone-shaped cavity in the center of each strawberry. Be careful not to cut too deep, as you want to leave enough strawberry flesh to hold the filling. The goal is to create a well for the cream cheese mixture. If the strawberries are large, you can also slice a thin piece off the bottom to create a flat base, allowing them to stand upright without rolling.
2. Prepare the Cream Cheese Filling:
- Soften Cream Cheese: Ensure your cream cheese is at room temperature. This is vital for a smooth, lump-free filling. If it’s too cold, it will be difficult to mix.
- Combine Ingredients: In a medium-sized mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract.
- Mix Until Smooth: Using an electric mixer (handheld or stand mixer with a paddle attachment) on medium speed, beat the mixture until it is completely smooth and creamy, with no lumps. Scrape down the sides of the bowl as needed.
- Adjust Consistency (Optional): If you desire a lighter, more whipped consistency, add the heavy cream and continue to beat until the mixture is light and fluffy. If adding lemon zest, incorporate it at this stage.
- Taste and Adjust: Taste the filling and add more powdered sugar if you prefer it sweeter.
3. Prepare the Crumble Topping:
- Crush Crackers/Cookies: Place the graham crackers or shortbread cookies in a Ziploc bag and crush them into fine crumbs using a rolling pin, or pulse them in a food processor until finely ground.
- Combine with Butter and Sugar: In a small bowl, combine the crushed crumbs, melted butter, granulated sugar (if using), and a pinch of cinnamon (if desired). Mix well until the crumbs are evenly coated and resemble wet sand. The melted butter will help them clump together slightly.
4. Assemble the Stuffed Strawberries:
- Fill the Strawberries: You have a couple of options for filling:
- Piping Bag: For a neat and professional look (and easier filling), transfer the cream cheese filling to a piping bag fitted with a star tip or a round tip. Pipe the filling into the hulled cavity of each strawberry, creating a small mound on top.
- Small Spoon: Alternatively, you can use a small spoon to carefully spoon the cream cheese mixture into each strawberry, mounding it slightly on top.
- Add the Crumble Topping: Once the strawberries are filled, gently sprinkle a generous amount of the prepared crumble topping over the cream cheese filling. You can also carefully dip the filled strawberry tops into a shallow dish of the crumble.
5. Chill and Serve:
- Chill: Arrange the assembled Cream Cheese Stuffed Strawberries on a platter. Refrigerate for at least 30 minutes to allow the cream cheese filling to firm up slightly and the flavors to meld. Chilling also makes them easier to handle and serve.
- Serve: Serve chilled as a refreshing dessert, appetizer, or a delightful addition to a brunch spread.
Tips for Success & Variations:
- Strawberry Size: While medium to large strawberries work best for stuffing, you can use smaller ones for a bite-sized treat, though they will be more challenging to hull and fill.
- Cream Cheese Temperature: Emphasizing again, room temperature cream cheese is key for a smooth filling.
- Preventing Soggy Strawberries: Ensure the strawberries are completely dry before filling. You can even dab the inside of the hulled strawberry with a paper towel.
- Flavor Variations for Filling:
- Citrus Burst: Add orange zest or lime zest to the cream cheese filling for a brighter, more tangy flavor.
- Chocolate Indulgence: Melt a few tablespoons of white chocolate or milk chocolate and swirl it into the cream cheese filling, or drizzle melted chocolate over the finished strawberries.
- Nutty Flavor: Add a tablespoon of finely ground pistachios or almonds to the cream cheese mixture for a subtle nutty flavor.
- Spiced: A pinch of nutmeg or cardamom can add a unique warmth to the filling.
- Crumble Topping Variations:
- Cookie Crumbles: Experiment with different types of crushed cookies like Oreos (for a chocolatey twist), Nilla Wafers, or even ginger snaps.
- Toasted Nuts: For an extra crunch and different flavor, finely chop and toast some pecans, walnuts, or almonds and mix them into your crumble.
- Coconut: Toasted shredded coconut can be a delicious addition to the crumble.
- Cereal Crumbs: Crushed cornflakes or rice krispies can provide a lighter, crisper topping.
- Presentation: Arrange the strawberries on a decorative platter. You can garnish the platter with fresh mint leaves for a pop of color.
- Make Ahead: These can be made a few hours in advance and stored in the refrigerator. However, for best freshness and texture, it’s ideal to serve them within 2-4 hours of preparation, as the strawberries can start to release their juices over time.
- Storage: Store any leftover stuffed strawberries in an airtight container in the refrigerator for up to 1-2 days. The crumble may soften slightly over time.
Enjoy this delightful and versatile dessert!