Strawberry Cream Stuffed Biscuit Bombs

If you are looking for the ultimate indulgent treat that is deceptively easy to make, you have found it. These Strawberry Cream Stuffed Biscuit Bombs are warm, flaky, and filled with a luscious, molten center of sweet cream cheese and fresh strawberries. They are perfect for a special weekend breakfast, a cozy brunch, or an elegant dessert that comes together in minutes.

The magic lies in the combination of store-bought convenience and a homemade filling. We take flaky biscuit dough, wrap it around a decadent filling of sweetened cream cheese and fresh strawberry chunks, and bake them until golden brown. The result is a warm, pillowy biscuit that, when you break it open, reveals a rich, oozing, strawberry-cream center.

These little bites are guaranteed to become a family favorite. Let’s get baking!

Ingredients

For the Filling:

4 oz (113g) Cream cheese, softened to room temperature
3 Tbsp Granulated sugar
1 tsp Vanilla extract
1 cup (150g) Fresh strawberries, finely diced (about 6-8 medium strawberries)

For the Biscuit Bombs:

2 cans (16.3 oz each) Refrigerated flaky biscuit dough (8 count per can, total 16 biscuits)
1/4 cup (57g) Unsalted butter, melted
1/4 cup Granulated sugar (for topping)
1 tsp Ground cinnamon (optional, for topping)

Step-by-Step Instructions

1. Prepare the Filling

In a medium mixing bowl, combine the softened cream cheese, 3 tablespoons of granulated sugar, and vanilla extract.
Using a hand mixer or a sturdy spatula, beat the mixture until it is completely smooth and creamy, ensuring there are no lumps of cream cheese.
Gently fold in the diced fresh strawberries, being careful not to crush them too much. You want chunks of fruit suspended in the cream.
Set the filling aside or place it in the refrigerator for 10 minutes to firm up slightly, which makes filling the biscuits easier.

2. Preheat and Prep

Preheat your oven to 375°F (190°C).
Generously grease a 9×13 inch baking pan with butter or non-stick cooking spray. This ensures the bombs don’t stick and helps the bottoms get crispy.
In a small bowl, combine the 1/4 cup of granulated sugar and the optional cinnamon for the topping.

3. Fill and Shape the Biscuits

Open one can of biscuit dough and separate the 8 biscuits.
On a clean, lightly floured surface, take one biscuit and gently flatten it with your palm.
Working with one biscuit at a time, gently stretch or roll the dough into a 4-5 inch circle. Be careful not to make the center too thin, or the filling may leak.
Spoon approximately 1 to 1.5 tablespoons of the strawberry cream filling into the exact center of the flattened dough circle.
Gather the edges of the dough and pull them up and over the filling, pinching them tightly together to completely encase the filling inside. It is crucial to create a secure seal so the filling doesn’t escape during baking.
Gently roll the filled biscuit between your palms to form a smooth, sealed ball. Place the biscuit bomb, seam-side down, in the prepared baking pan.
Repeat this process