Ingredients
Strawberries
- 1 lb. fresh strawberries (~12-15 berries, cleaned and halved)
Filling
- 6 ounces cream cheese, softened (two-thirds of a package)
- 3 tablespoons heavy cream (plus more as needed)
- ½ cup powdered sugar
- ½ teaspoon lemon zest
- ½ teaspoon vanilla extract
Topping
- 2 tablespoons graham cracker crumbs
Instructions
- Prepare Strawberries: Slice the strawberries down the center. Optionally, hull out the center slightly with a paring knife to allow for more filling to be added.
- Make Filling: In a bowl, combine the softened cream cheese, 3 tablespoons of heavy cream, powdered sugar, lemon zest, and vanilla extract. Whisk manually or use a hand mixer until the mixture becomes airy and pipeable. If the filling is too firm, add an additional tablespoon of heavy cream and mix well.
- Fill Strawberries: Using a piping bag or a zip-top bag with the corner snipped, pipe the cream cheese mixture into the hollowed or halved strawberries generously. Arrange the filled strawberries on a baking sheet as you work.
- Add Topping and Serve: Sprinkle the filled strawberries with graham cracker crumbs just before serving to maintain their crunch. If preparing ahead of time, add the crumbs immediately prior to serving to keep them crisp.
Notes
- Softening the cream cheese to room temperature helps achieve a smooth filling.
- Adjust the heavy cream quantity to achieve the desired filling consistency.
- Using a piping bag makes filling easier and neater but a zip-top bag works as a substitute.
- Graham cracker crumbs add a pleasant crunch and complement the creamy filling.
- For best texture, add graham cracker crumbs right before serving if making in advance.
- Store filled strawberries in the refrigerator and consume within 1-2 days for freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
