Peanut Butter Stuffed Strawberries

If you’re looking for a treat that feels fancy but takes almost no effort, Peanut Butter Stuffed Strawberries are about to become your new favorite go-to dessert. They’re fresh, creamy, sweet, slightly salty, and completely irresistible.

Think of them as a lighter twist on chocolate-covered strawberries—with a nutty surprise inside. Juicy strawberries are hollowed out and filled with a smooth peanut butter cream, then optionally dipped or drizzled with chocolate for an extra indulgent touch.

They’re perfect for parties, date nights, brunch spreads, baby showers, or even as a quick snack that feels a little elevated. And the best part? No baking required.

Let’s make them.

Why You’ll Love These

• No baking required
• Ready in under 30 minutes
• Naturally sweet and fresh
• Beautiful presentation
• Perfect sweet + salty combo
• Easy to customize

They look elegant and impressive, but they’re secretly one of the easiest desserts you can make.

Ingredients

This recipe makes about 18–24 stuffed strawberries, depending on size.

Main Ingredients:

• 1 pound large fresh strawberries
• ¾ cup creamy peanut butter
• ½ cup powdered sugar
• 2 tablespoons softened butter
• 1–2 tablespoons milk
• ½ teaspoon vanilla extract

Optional Add-Ons:

• ½ cup semi-sweet or dark chocolate chips (for drizzle or dip)
• 1 teaspoon coconut oil (for smoother chocolate)
• Crushed peanuts
• Mini chocolate chips
• Flaky sea salt

Step 1: Choose and Prep the Strawberries

Look for large, firm strawberries with bright red color and fresh green tops. The bigger they are, the easier they are to fill.

Wash the strawberries gently and pat them completely dry. Moisture can make the filling slide out, so make sure they’re fully dry before proceeding.

Step 2: Hull the Strawberries

Using a small knife or strawberry huller, remove the green tops and carefully hollow out the center.

You want to create a small cavity without cutting all the way through the bottom.

Tip: If needed, trim a tiny slice off the bottom so they stand upright—but don’t cut too much or you’ll lose the filling pocket.

Place the hollowed strawberries open-side up on a paper towel while you prepare the filling.

Step 3: Make the Peanut Butter Cream Filling

In a mixing bowl, beat together:

• Peanut butter
• Softened butter
• Powdered sugar
• Vanilla extract

Add milk gradually until the mixture becomes smooth and pipeable.

The consistency should be thick enough to hold its shape but soft enough to pipe easily.

If it’s too thick, add a tiny splash of milk. If too thin, add a little more powdered sugar.

Step 4: Fill the Strawberries

Transfer the peanut butter cream to a piping bag (or a zip-top bag with the corner snipped off).

Pipe the filling into each strawberry cavity until slightly mounded at the top.

Don’t overfill, but don’t be shy either—you want a generous bite.

Place filled strawberries on a parchment-lined tray.

Step 5: Add Chocolate (Optional but Highly Recommended)

In a microwave-safe bowl, melt chocolate chips and coconut oil in 20-second intervals, stirring until smooth.

You can either:

• Drizzle chocolate over the tops
• Dip the filled side partially in chocolate
• Spoon a small amount over each strawberry

While the chocolate is still wet, sprinkle crushed peanuts, mini chocolate chips, or flaky sea salt on top.

Step 6: Chill Briefly

Place the strawberries in the refrigerator for 20–30 minutes to allow the filling and chocolate to firm up slightly.

They’re best served chilled but not ice-cold.

Texture & Flavor Breakdown

• Strawberry: Juicy, fresh, slightly tart
• Peanut Butter Cream: Smooth, nutty, sweet
• Chocolate (if added): Rich, slightly bitter contrast

The freshness of the berry balances the creamy filling beautifully.

Pro Tips for Success

• Dry strawberries thoroughly before filling.
• Use room-temperature peanut butter for smooth blending.
• Pipe filling instead of spooning for a cleaner look.
• Chill briefly for best texture.
• Serve the same day for peak freshness.

Flavor Variations

1. Chocolate Peanut Butter Explosion

Mix mini chocolate chips directly into the peanut butter filling.

2. Honey Peanut Butter

Replace some powdered sugar with 1 tablespoon honey for natural sweetness.

3. Almond Butter Swap

Substitute almond or cashew butter for a different nutty flavor.

4. PB & Jelly Version

Add a tiny dollop of strawberry jam inside before piping the peanut butter cream.

5. Crunchy Style

Use crunchy peanut butter for added texture.

Storage Tips

• Store in the refrigerator in a single layer.
• Best enjoyed within 24 hours.
• Do not freeze (strawberries become watery when thawed).

Because strawberries release moisture over time, they’re freshest the day they’re made.

Serving Ideas

• Arrange on a dessert platter
• Serve at bridal or baby showers
• Add to Valentine’s Day trays
• Pair with champagne or coffee
• Place in mini cupcake liners for parties

They look beautiful arranged in neat rows or circular patterns on a serving board.

Common Mistakes to Avoid

Not drying strawberries fully: Filling may slide out.
Overhollowing: Creates leaks in the bottom.
Overfilling: Makes them messy to eat.
Skipping chill time: Filling may be too soft.

Simple steps make a big difference here.

Frequently Asked Questions

Can I make them ahead of time?
You can prep them a few hours in advance, but they’re best the same day.

Can I use natural peanut butter?
Yes, but stir very well. If too runny, add more powdered sugar.

Can I make them dairy-free?
Yes—omit the butter in the filling and use dairy-free chocolate.

Can I use frozen strawberries?
No, frozen berries become too soft and watery.

Final Thoughts

Peanut Butter Stuffed Strawberries are the perfect balance of fresh and indulgent. They feel light thanks to the juicy berries but rich thanks to the creamy peanut butter center.

They’re quick, beautiful, and packed with flavor in every bite.