Recipe source:The comfort of cooking
1 lb. fresh strawberries, rinsed and pat dry
8 oz. cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
Graham cracker crumbs, optional
Cut off the strawberry stems. Hollow out the strawberry and create a well for the cheese filling
(You can also do this with a small melon baller). Cut off a small portion of the pointy strawberry tip, so that each strawberry can stand.
Whip cream cheese, sugar, and vanilla until fluffy, about 2 minutes on medium speed. Place mixture in a pastry bag and pipe into each strawberry, adding a little extra to the top. Refrigerate until thoroughly chilled.
When ready to serve sprinkle graham cracker crumbs on top of each stuffed strawberry.
TIP: Don’t make more than 5 hours in advance, or your strawberries will sweat and may become a bit soggy.