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Stuffed Shortcake Strawberries Recipe

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4.1 from 6 reviews

Delight in these delicious Stuffed Shortcake Strawberries featuring fresh strawberries filled with a creamy cheesecake mixture, coated in a luscious white chocolate shell, and finished with a crunchy strawberry-flavored Oreo crumb topping. Perfectly sweet, creamy, and crunchy, this no-bake dessert is ideal for parties or a refreshing treat.

  • Total Time: 45 minutes
  • Yield: 20 servings

Ingredients

Strawberries

  • 20 large strawberries (roughly 2 lbs)

Cheesecake Filling

  • 4 oz softened cream cheese (1/2 a block)
  • 1/2 cup powdered sugar
  • 1/4 cup heavy whipping cream
  • 1 tsp vanilla extract

Topping and Coating

  • 24 golden Oreos
  • 1 (3 oz) box strawberry Jell-O mix
  • 4 tbsp melted butter
  • 1 (12 oz) bag white chocolate chips (roughly 2 cups)
  • 2 tbsp vegetable oil

Instructions

  1. Prepare the Strawberries: Wash and dry your strawberries thoroughly. Using a melon baller, scoop a hole into one side of each strawberry. Gently pat the inside of the hollowed berries dry with a paper towel to remove excess moisture.
  2. Make the Cheesecake Filling: In a medium mixing bowl, combine the softened cream cheese, powdered sugar, heavy whipping cream, and vanilla extract. Mix well until the filling is smooth and creamy.
  3. Fill the Strawberries: Transfer the cheesecake filling to a piping bag or resealable plastic bag with a cut tip. Pipe the filling into the hollowed cavities of each strawberry. Place the filled strawberries onto a baking sheet lined with parchment paper or a silicone baking mat.
  4. Create the Strawberry Crunch Topping: Place the golden Oreos in a food processor and pulse until they form fine crumbs. Transfer the crumbs to a bowl and mix in the strawberry Jell-O mix and melted butter until well combined.
  5. Melt the White Chocolate: In a microwave-safe bowl, combine white chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.
  6. Coat the Strawberries: Dip each cheesecake-filled strawberry into the melted white chocolate, ensuring it is fully coated, then immediately roll it into the strawberry crunch topping to cover evenly.
  7. Set and Serve: Place the coated strawberries back onto the prepared baking sheet. Refrigerate until the white chocolate hardens and sets before serving, about 15-20 minutes.

Notes

  • For best results, ensure the strawberries are completely dry inside before filling to prevent sogginess.
  • You can substitute golden Oreos with regular vanilla Oreos if preferred.
  • If you don’t have a food processor, place Oreos in a plastic bag and crush them with a rolling pin.
  • Store the finished strawberries in the refrigerator and consume within 2 days for optimal freshness.
  • Use a piping bag for neat filling but a resealable plastic bag with the tip cut off works well too for easy filling.
  • The white chocolate coating can be replaced with milk or dark chocolate if desired, adjusting sweetness accordingly.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://yourdailycook.com/stuffed-shortcake-strawberries-recipe/