Ingredients:

  • 24 large ripe strawberries
  • 1 tsp lemon juice
  • 8 oz cream cheese, slightly softened
  • 0.5 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 0.5 tsp fresh lemon zest
  • 2 tbsp heavy cream
  • 0.25 cup graham cracker crumbs
  • 0.5 tsp ground cinnamon

Instructions:

  1. Wash and dry the 24 large ripe strawberries thoroughly. Note: Excess water will cause the filling to slide out of the berry.
  2. Slice the tops off the berries to remove the leaves and create a flat opening.
  3. Hollow the centers using a paring knife or a small melon baller, being careful not to pierce the bottom or sides.
  4. Level the base by taking a paper thin slice off the pointed bottom so the berries stand upright on a platter.
  5. Cream the cheese by beating the 8 oz cream cheese and 0.5 cup powdered sugar in a bowl until fluffy and pale.
  6. Incorporate aromatics by adding the 1 tsp vanilla, 1 tsp lemon juice, 0.5 tsp lemon zest, and 2 tbsp heavy cream.
  7. Whip the mixture for 2 minutes until it holds a stiff, velvety peak.
  8. Transfer the filling to a piping bag and fill each strawberry cavity, allowing the cream to mound slightly over the top.
  9. Combine the crunch by mixing 0.25 cup graham cracker crumbs with 0.5 tsp cinnamon in a small dish.
  10. Garnish the berries by sprinkling the crumbs over the top until the white filling is beautifully crowned.
  11. Let the filled berries rest in the fridge for 30 minutes to firm up the fats.