Patriotic Stuffed Strawberries
I love to find ways to elevate simple, ordinary ingredients into something festive. These Patriotic Stuffed Strawberries are the perfect red, white, and blue dessert to make for summer celebrations or any patriotic holiday. All you need are just five ingredients and a few minutes to prepare them. Kid-tested and adult-approved, these are always a crowd pleaser.

Red, White, and Blue Patriotic Strawberries are not only festive and perfect for a July 4th celebration, but they are also incredibly easy to make and make a light dessert for a hot summer day! During Independence Day, you want to spend as little time as possible in the kitchen and instead celebrate it with friends and family. Therefore, this sweet treat is the perfect accompaniment, paired with a creamy red, white, and blue berry cheesecake salad and a no-bake icebox cake.
Table of contents
Also, you can prepare them ahead of time and refrigerate them to serve later. It’s a win-win recipe and is guaranteed to be a massive hit with everyone. The cream cheese frosting is incredibly creamy and pure goodness that complements the tart berries perfectly. For a more festive look, I like to insert a small American flag into each fruit. The trio of a tangy strawberry, creamy and decadent cream cheese filling, and sweet blueberry is shockingly indulgent and always gets oohs from the guests.

Why you will love this recipe
- No-bake: No need to turn on the oven and heat the house during hot summer days. The recipe is easy to prepare and requires only refrigeration.
- Ready in minutes: This is the perfect fuss-free recipe, as it takes just 15 minutes to prepare. So easy, you can hull the strawberries ahead of time, prepare the cheesecake filling, and assemble them just before serving.
- Light and decadent: The stuffed strawberries are the perfect finger food at barbecue parties, light enough after a copious meal of grilled burgers, but still indulgent and satisfying.
- Crown-pleaser: These cheesecake-stuffed strawberries are sweet, refreshing, tangy, and creamy, and always a big hit with kids and adults!
What you will need

- Fresh strawberries: I recommend using large, ripe, and firm strawberries that can hold the cheesecake filling.
- Filling: A simple, yet delicious combination of cream cheese, powdered sugar, and vanilla extract.
- Blueberries: Look for plump, ripe blueberries that are medium to small in size, perfect for use as a topping.
How to make
Filling: In a large bowl, whisk cream cheese, powdered sugar, and vanilla extract. Transfer the filling to a piping bag fitted with a star nozzle and refrigerate it for 30 minutes.

Hull: Next, I rinse the strawberries under cold water and pat them dry with paper towels. Next, I slightly slice off the bottom of each strawberry so it can stand nicely on its own. I hollow out the center of the strawberries using a small knife, and I pat them dry using a paper towel.

Fill the fruits: Fill each strawberry with the cream cheese filling.

Garnish: Top each cheesecake stuffed berry with a blueberry, and to make them more festive, you can also add a tiny American flag. Serve immediately, or refrigerate for later use.

Expert tip
Hulling the strawberries
For the most beautiful presentation, use a pairing knife or a small melon baller to core the strawberries without tearing them. Additionally, I recommend chilling the strawberries for 15 minutes after hulling them; this way, they will remain firm and retain their shape better when adding the filling.
More tips to consider
- Try using the freshest strawberries, which are medium to medium-large in size. This way they are easier to work with, and also to core.
- Always dry the strawberries thoroughly after rinsing and hulling them; otherwise, the filling will become watery.
- Let the cream cheese come to room temperature for a silky smooth filling.
- For the most impressive presentation, use a piping bag fitted with a star nozzle to fill the berries with the filling.
- Always serve chilled, and don’t keep these in the sun for more than 30 minutes; the filling will start to melt.

Recipe variations and add-ins
- Chocolate dipped: Dip the bottom of the strawberries in melted semi-sweet or white chocolate, and top each fruit with graham cracker crumbs.
- No scooping: If you prefer not to scoop out the center, use a knife to cut off the stem for a flat end. Then, cut an “X” in the tip, and fill it. Top with plump blueberries or blackberries.
- Festive: Dip one strawberry at a time in melted white chocolate, and then dip each one in blue sanding sugar. Then, place on parchment paper to dry. This way, you will have a whole fruit with three colors representing the flag. The top red, center white (from melted white chocolate), and the bottom blue (from the sanding sugar).
- Healthier: Use Greek yogurt instead of cream cheese for a healthier treat. Additionally, you can use strawberry, vanilla, or blueberry-flavored yogurt.

Serving suggestions
These cheesecake-stuffed patriotic strawberries are the perfect treat for the 4th of July, along with patriotic poke cake, this delicious berry and lemon curd trifle, and healthy frozen berry bark. I always serve refreshing drinks to accompany these, such as sparkling strawberry lemonade for the kids and boozy watermelon lemonade for the adults.
Usually, on Independence Day, we fire up the grill and also make grilled pineapple chicken, along with grilled avocado, seasonal grilled zucchini salad, and my famous Mexican street corn potato salad. I always include some finger food that I can make ahead of time, like these turkey and cheese pinwheels or crack chicken pinwheels.
How to store leftovers
- Room temperature: Serve the patriotic stuffed strawberries chilled, and don’t leave them at room temperature for more than one hour.
- Serving them outside: Serve them chilled, and avoid leaving them in the sun for more than 30 minutes.
- Refrigerate: Place the stuffed strawberries in an airtight container lined with a paper towel to absorb excess moisture, and store them in a single layer. They can be refrigerated for up to 2 days.
- Freeze: Freezing is not recommended.

Frequently Asked Questions
Yes, these are great to make ahead, especially if you plan on holding a larger gathering and need a larger batch. I recommend hulling the strawberries one day ahead and storing them in an airtight container, and storing the filling separately in a piping bag. Fill the berries with the sauce just before serving.
Yes, you can easily make these dairy-free by using dairy-free cream cheese or vegan yogurt.
No, this recipe can not be made with frozen strawberries, as they are too soft and watery when thawed.
If you don’t have a piping bag on hand, use a Ziploc bag and snip off one of the corners to pipe the filling. Another option is to use a small spoon.

More 4th of July desserts:
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Patriotic Stuffed Strawberries
Ingredients
- 1 lb. fresh strawberries rinsed and patted dry
- 8 ounces cream cheese softened to room temperature
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup blueberries
Instructions
- Wash the strawberries and gently pat them dry with paper towels.
- Using a paring knife, remove the stems from the strawberries and carefully hollow out the center, creating a well for the cheesecake filling.
- Slice a small portion of the strawberry tip so that each strawberry can stand.
- Arrange strawberries on a cutting board and refrigerate for 15 minutes.
- In a medium bowl, beat cream cheese, powdered sugar, and vanilla until smooth, about 2 minutes on medium speed. Scrape the sides and bottom of the bowl.
- Transfer the mixture to a pastry bag fitted with a star tip, and pipe the filling into each strawberry. Top each stuffed strawberry with a blueberry.
- Refrigerate until thoroughly chilled, for about 1-2 hours.
- It is best to serve this dessert within 5-6 hours of preparation, as the strawberries will begin to release water and become soggy.
Notes
Hulling the strawberries
For the most beautiful presentation, use a pairing knife or a small melon baller to core the strawberries without tearing them. Additionally, I recommend chilling the strawberries for 15 minutes after hulling them; this way, they will remain firm and retain their shape better when adding the filling.More tips to consider
- Try using the freshest strawberries, which are medium to medium-large in size. This way they are easier to work with, and also to core.
- Always dry the strawberries thoroughly after rinsing and hulling them; otherwise, the filling will become watery.
- Let the cream cheese come to room temperature for a silky smooth filling.
- For the most impressive presentation, use a piping bag fitted with a star nozzle to fill the berries with the filling.
- Always serve chilled, and don’t keep these in the sun for more than 30 minutes; the filling will start to melt.