Preparation Steps

• Gently wash all your strawberries under cool running water and pat them completely dry with paper towels.
• Hull the strawberries by removing the green leafy top and a small portion of the white core to create a cavity.
• In a large mixing bowl, pour your cold heavy cream and whip it until stiff peaks form.
• In a separate mixing bowl, combine softened cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract. Beat until smooth and creamy.
• Gently fold the whipped heavy cream into the cream cheese mixture until just combined.
• Transfer the lemon cream into a piping bag and fill each hollowed strawberry generously with the cream.
• Arrange the filled strawberries on a serving platter and refrigerate for at least 30 minutes before serving.