Ingredients
Equipment
Method
- Wash strawberries and pat them completely dry. Hull the stems and slice them in half lengthwise. Optional: slice a small sliver off the bottom so they sit flat.
- Using a small spoon or melon baller, hollow out the center of each strawberry half to create a small bowl for the filling.
- In a mixing bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
- In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy with no lumps.
- Gently fold the whipped cream into the cream cheese mixture until combined and fluffy.
- Transfer the filling to a piping bag (or a plastic bag with the corner cut off) and pipe the mixture into the hollowed strawberries.
- Sprinkle graham cracker crumbs over the top of the filling immediately.
- Serve immediately or refrigerate for up to 2 hours before serving for best texture.
Notes
Ensure strawberries are completely dry before filling, otherwise the cream will slide off.