Rinse the strawberries thoroughly under cold water and pat dry with a paper towel. Use a small paring knife to carefully cut a shallow circle around the stem at the top of each strawberry, then gently remove the core to hollow out the interior, creating a cavity for the filling. Set aside.
In a mixing bowl, combine the whipped cream, sugar, and vanilla extract. Use a spatula or whisk to gently fold the ingredients together until the mixture is smooth and slightly thickened, about 1-2 minutes.
8 pieces large strawberries
Transfer the filling into a piping bag fitted with a decorative tip, or use a spoon if preferred. Carefully pipe or spoon the filling into each hollowed-out strawberry cavity, filling them generously.
8 pieces large strawberries
Place the filled strawberries upright on a serving tray or plate. Optional: garnish with additional whipped cream, mint leaves, or chocolate shavings for presentation. Chill in the refrigerator for 10-15 minutes before serving to help set the filling.
Serve the strawberries cold, observing the clean, smooth exterior with the filling neatly contained inside. The strawberries should look plump and glossy, with a creamy filling visible at the top.
