Ingredients:

  • 1 lb fresh strawberries, large and uniform
  • 1 tsp lemon juice
  • 8 oz full-fat block cream cheese, softened
  • 1/2 cup powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 1/4 tsp almond extract
  • 1/4 cup graham cracker crumbs

Instructions:

  1. Wash strawberries and pat thoroughly dry with paper towels. Slice off the leafy tops to create a flat base, then slice each berry in half vertically.
  2. Using a paring knife or small measuring spoon, gently scoop out a small cavity in the center of each strawberry half.
  3. Place the strawberry halves cut-side down on lint-free paper towels for 5-10 minutes to remove excess moisture and ensure the filling adheres.
  4. In a medium mixing bowl, beat the softened cream cheese using a handheld electric mixer until completely smooth and aerated.
  5. Gradually add the sifted powdered sugar, vanilla extract, and almond extract. Beat on high speed for 2-3 minutes until the mixture is stiff and holds sharp peaks.
  6. Transfer the cheesecake mixture to a piping bag fitted with a medium star tip. Pipe the filling generously into the prepared strawberry cavities.
  7. Sprinkle graham cracker crumbs over the top of the piped filling and garnish with optional mint or chocolate shavings if desired.