Twist off the strawberry stems to remove them, then core the strawberries. You can use a Wilton 1A tip by placing it over the center of the stem, inserting it into the berry, twisting, and pulling it out to remove the core. Alternatively, a paring knife works well to carve out a core. Once cored, set the strawberries aside.

2 lb (907 g) strawberries

In a large mixing bowl, combine the whipped cream, half of the powdered sugar (⅓ cup/42 g), and vanilla extract. Use an electric mixer to whip the ingredients together until stiff peaks form, creating a thick and fluffy consistency.

⅔ cup (84 g) powdered sugar

¾ cup (177 ml) heavy cream

½ teaspoon vanilla extract

In a separate bowl, mix the softened cream cheese with the remaining powdered sugar (⅓ cup/42 g) until smooth and creamy.

8 oz (226 g) cream cheese

Gently fold the whipped cream into the cream cheese mixture using a spatula, ensuring it is completely combined. Be careful not to over-mix, as this can deflate the whipped cream.

Using a spoon or piping bag, fill the cored strawberries with the cheesecake mixture, piling it generously on top of each berry. A Wilton 2D tip is ideal for creating an elegant look.

Lightly sprinkle graham cracker crumbs over the cheesecake filling for a finishing touch.

2 tablespoons graham cracker crumbs

Serve the cheesecake strawberries immediately or cover and refrigerate them for up to 24 hours. The filling will thicken slightly as it sits.