Make the Filling:
In a medium mixing bowl, beat the heavy whipping cream until stiff peaks form (about 5 minutes).
In a separate bowl, mix the softened cream cheese, sour cream, sugar, vanilla extract, and lemon juice (if using) with an electric mixer until smooth.
Gently fold the whipped cream into the cream cheese mixture until well combined.
Fill the Strawberries:
Transfer the cream cheese mixture to a piping bag (using a star tip for decoration).
Pipe the filling into each hollowed strawberry half.
Finish the Strawberries:
Sprinkle the tops with graham cracker crumbs for a delightful crunch.
For the Strawberry Shortcake Crumble:
Make the Crumble:
In a bowl, mix together the crushed Golden Oreos, melted butter, strawberry gelatin mix, and crushed freeze-dried strawberries.
Bake:
Spread the mixture evenly on a baking sheet and bake at 350°F (175°C) for 7-10 minutes until lightly golden. Let it cool.
Method of Storage
To keep your Cheesecake Deviled Strawberries fresh and delicious, follow these storage guidelines:
Refrigeration
Short-Term Storage:
Store any leftover filled strawberries in an airtight container in the refrigerator.
They are best consumed within 1-2 days for optimal freshness and flavor.
Avoid Freezing
Not Recommended:
Freezing is not advisable for these strawberries, as the texture of the strawberries and the cream cheese filling may be compromised upon thawing.
Serving Fresh
Preparation Tip:
If preparing for an event, consider filling the strawberries just before serving to maintain their freshness and prevent the filling from becoming soggy.
Storage of Crumble
For the Strawberry Shortcake Crumble:
Store any leftover crumble in an airtight container at room temperature for up to 1 week.
You can also refrigerate it for longer freshness, but it may lose some crunch.
