Wash the strawberries thoroughly under cold water and pat dry. Using a paring knife, slice off the green stems and create a small hole in the top of each berry, then carefully hollow out the interior with a small spoon, leaving about 1/4 inch border for structural integrity.
In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Whisk until the mixture is smooth, creamy, and well-blended, with no lumps remaining. The filling should be thick enough to hold its shape when piped or spooned.
8 pieces large strawberries
Transfer the filling into a piping bag fitted with a small round tip or use a small spoon. Fill each hollowed strawberry generously with the cream mixture, smoothing the top for a clean presentation. Repeat until all strawberries are filled.
8 pieces large strawberries
Arrange the stuffed strawberries on a serving platter. For a decorative touch, you can drizzle them with melted chocolate or garnish with mint leaves. Optionally, chill the assembled strawberries in the refrigerator for 15-20 minutes to set the filling and enhance freshness.
Serve the strawberries cold or at room temperature, showcasing the vibrant red exterior and creamy interior. The final texture is juicy and firm on the outside with a smooth, luscious filling inside.
