Ingredients:

  • 1 lb Large, firm Strawberries
  • 8 oz block Cream Cheese, full-fat, fully softened
  • 1/2 cup Powdered Sugar (sifted)
  • 1/4 cup Heavy Cream (Cold)
  • 1 tsp Pure Vanilla Extract
  • 1/8 tsp Salt
  • 2 Tbsp Graham Cracker Crumbs

Instructions:

  1. Wash and thoroughly dry the strawberries. Using a huller or small paring knife, core out the green top and carefully scoop out the center pulp, creating a hollow cavity large enough to hold the filling. Ensure the walls of the berry remain intact. Place berries cut-side up on a tray.
  2. In a mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and salt. Beat on medium speed until the mixture is completely smooth and there are no lumps remaining, scraping down the sides often.
  3. Pour in the cold heavy cream. Increase the mixer speed to medium-high and beat for 30–60 seconds, or until the mixture is light, fluffy, and holds stiff peaks.
  4. Transfer the cream cheese filling into a piping bag fitted with a large star tip (or snip a small corner off a sturdy zip-top bag).
  5. Carefully pipe the filling into the prepared cavities of the strawberries, swirling the tip to create an attractive dome on top.
  6. Place the filled strawberries on a serving tray and refrigerate for a minimum of 30 minutes to allow the filling to firm up.
  7. Just before serving, lightly sprinkle the tops of the piped filling with graham cracker crumbs. Serve immediately while chilled.