Wash 12 large strawberries thoroughly under cool running water, pat dry, slice off the top, and hollow out the center.

In a bowl, beat 8 ounces of softened cream cheese, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.

In another bowl, beat 1 cup of heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until well combined.

Transfer the filling into a piping bag and fill each hollowed strawberry generously.

Chill the filled strawberries in the refrigerator for at least 1 hour before serving.

Garnish with powdered sugar or lemon zest before serving.