Directions: |
Directions:Prep the strawberries by cutting off the stems and slicing them in half.
Next, cut a small sliver off of the back of each strawberry half so that they sit up straight.
Then use a small melon baller to carefully hollow out the middle (you don't need to take out much, just make a small enough indent so that the cream cheese filling doesn't slide off).
Place the softened cream cheese, sour cream, sugar, vanilla extract and lemon juice in a medium sized mixing bowl (DO NOT add the heavy whipping cream). Beat with an electric mixer until smooth.
In a different medium sized mixing bowl, beat the whipping cream until stiff peaks form (about 5 minutes).
Fold the whipped cream into the cream cheese mixture until well incorporated.
Fill a piping bag with the cream cheese mixture (I used a star tip), and pipe it onto each sliced strawberry.
Finish with a sprinkle of graham cracker crumbs.
The number of strawberries you need to match the amount of cream cheese mixture really depends on the size of the strawberries. I bought a large container of medium sized strawberries and still ended up with a bit of leftover cream cheese mixture.
You CAN make the cream cheese mixture (including whipped cream) the day before. My leftovers were the perfect consistency the next day. I may or may not have been eating it with a spoon.
The strawberries can also be cut and prepped the day before, just be sure to place them in an air tight container with a paper towel so that they don't get soggy or end up with that weird refrigerator taste. |
This recipe for Deviled Strawberries is from