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Halved fresh strawberries carry a sweet cream cheese topping and buttery vanilla-cookie crumbs. These are assembled fruit bites, distinct from the chocolate-coated cake-and-strawberry balls.
Blot both the outside and cut surfaces. Standing water makes the filling slide and softens the cookie topping.
Ingredients and measurements
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy whipping cream
- 1 pint fresh strawberries, hulled and halved
- 1 cup vanilla sandwich cookies, crushed
- 2 tablespoons melted butter
Preparation and baking
- Stage 1
Wash strawberries, dry thoroughly, hull and halve them. Arrange cut-side up on a chilled plate.
- Stage 2
Beat softened cream cheese with granulated sugar and vanilla until smooth, scraping the bowl. Gradually beat in the quarter cup cream to make a thick topping; this is not a separately whipped cream filling.
- Stage 3
If the mixture is too loose to hold a spooned mound, chill briefly before assembling rather than adding unmeasured sugar.
- Stage 4
Mix crushed ready-to-eat cookies with melted butter. Spoon or pipe small portions of cream cheese mixture onto the berries and scatter crumbs on top.
- Stage 5
Chill until serving and add the last crumbs close to serving for crunch. Serve any extra filling separately with additional fruit rather than overloading small berry halves.
Berry sizes vary, so count the halved fruit before portioning the filling. No fixed bite count is promised.
How dry should the fruit be?
Use a broad opening and a chilled, smooth filling. A spoon works well when berries are irregular.
How much does a pint make?
Keep crumbs away from the fruit until assembly. For advance preparation, chill filling and berries in separate containers.
Can I use a piping bag?
Keep refrigerated at 40°F or below and serve promptly after assembly. Refrigerate within two hours, or one hour above 90°F.
For more recipes to serve alongside, see strawberry cheesecake bites or double strawberry sugar cookie. Use that recipe’s own quantities rather than mixing formulas. This is an editorial revision of the archived recipe with clarified preparation and ingredient allocation. A Pinch Of Lemon has not kitchen-tested this version. The reference supports temperature guidance, not the complete recipe formula. Existing photographs are illustrative. Reference: FoodSafety.gov chilling guidance.
Common Questions About This Recipe
- How dry should the fruit be?
Blot both the outside and cut surfaces. Standing water makes the filling slide and softens the cookie topping.
- How much does a pint make?
Berry sizes vary, so count the halved fruit before portioning the filling. No fixed bite count is promised.
- Can I use a piping bag?
Use a broad opening and a chilled, smooth filling. A spoon works well when berries are irregular.
- What should stay separate?
Keep crumbs away from the fruit until assembly. For advance preparation, chill filling and berries in separate containers.