Ingredients:

  • 24 large ripe strawberries
  • 8 oz Philadelphia Cream Cheese, softened to room temperature
  • 1/2 cup powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 1/2 tsp fresh lemon zest
  • 1/4 tsp salt
  • 1/4 cup graham cracker crumbs

Instructions:

  1. Wash and dry. 24 large ripe strawberries need to be bone dry. <small>Note: Water is the enemy of the cream cheese filling; it will cause the strawberry slide.</small>
  2. Hull the fruit. Use a paring knife to remove the leafy green top and carve out a small well in the center of each berry.
  3. Level the bottoms. Slice a tiny sliver off the pointed end of each strawberry so they can stand upright on the serving platter.
  4. Cream the cheese. Beat 8 oz Philadelphia Cream Cheese until it's completely smooth and free of lumps.
  5. Add sweetness. Gradually mix in 1/2 cup powdered sugar (sifted) and 1/4 tsp salt. Mix until the texture is silky.
  6. Flavor infusion. Fold in 1 tsp pure vanilla extract and 1/2 tsp fresh lemon zest by hand.
  7. Fill the bag. Transfer the mixture into your piping bag or snipped Ziploc bag.
  8. Stuff the berries. Pipe the filling into the hollowed centers, allowing a little to swirl over the top for a finished look.
  9. The final touch. Sprinkle 1/4 cup graham cracker crumbs over the tops until they are evenly coated.
  10. Chill. Place in the fridge for at least 15 minutes to let the filling set before serving.