Description
This deviled strawberry recipe is a delightful, family-friendly twist on a classic, offering a light bite bursting with vibrant berries and a creamy, tangy lemon-thyme filling. It’s perfect as a quick snack, an elegant appetizer for dinner guests, or a simple weeknight treat.
Ingredients
- 500 g (1.1 lb) ripe strawberries, uniform in size
- 226 g (8 oz) full-fat cream cheese, softened at room temperature
- 120 ml (0.5 cup) cold heavy whipping cream, minimum 35% fat
- 60 g (0.5 cup) powdered sugar, sifted
- Zest of 1 medium lemon (approx. 5 g)
- 10 ml (2 teaspoons) fresh thyme leaves, very finely chopped (reserve tiny whole leaves for garnish)
- 5 ml (1 teaspoon) alcohol-free vanilla extract
- 50 g (0.33 cup) shelled pistachios, unsalted
Instructions
- Prep the Strawberries: Gently wash and pat strawberries completely dry. Using a small paring knife, hull each berry and slice it in half lengthwise.
- Scoop for Filling: Using a small spoon or melon baller, carefully scoop out a small cavity from the center of each strawberry half, creating a divot for the filling. Place hollowed halves onto a parchment-lined tray.
- Toast Pistachios: Preheat a small dry skillet over medium-low heat. Add pistachios and toast gently for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat, let cool completely, then finely chop.
- Make the Cream Cheese Mixture: In a medium mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2 minutes). Gradually add sifted powdered sugar, lemon zest, finely chopped thyme, and vanilla extract, beating until just combined and fluffy.
- Whip Cream & Fold: In a separate chilled bowl, using clean beaters, whip the cold heavy cream on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in two additions until just combined and no streaks remain.
- Fill the Berries: Transfer the filling to a piping bag fitted with a star tip (or a zip-top bag with a corner snipped off). Pipe a generous amount of filling into the hollowed cavity of each strawberry half, creating a decorative mound.
- Chill and Serve: Chill the filled deviled strawberries for at least 30 minutes in the refrigerator to allow the filling to set slightly. Arrange neatly, then liberally sprinkle toasted, finely chopped pistachios over the cream. Finish by placing a few tiny, fresh thyme leaves artfully on top for a final color pop.
Notes
For a lighter option, consider a dairy-free cream cheese alternative. To make it lower-sugar, use a granular sugar-free sweetener instead of powdered sugar. Avoid overmixing the whipped cream when folding into the cream cheese mixture to keep the filling light and airy. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 40 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 2 halves (approx. 45 g)
- Calories: 75 calories
- Sugar: 5 g
- Sodium: 35 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 18 mg
Keywords: deviled strawberries, strawberry recipe, cream cheese, appetizer, snack, easy dessert, fresh berries, lemon, thyme, no-bake