Ingredients:

  • 1 lb fresh large strawberries, stemmed and halved
  • 1 tbsp granulated sugar
  • 8 oz full-fat cream cheese, softened to room temperature
  • 1/2 cup powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 1/4 tsp almond extract
  • 1/4 cup graham cracker crumbs
  • 2 tbsp dark chocolate, finely grated

Instructions:

  1. Rinse the strawberries in cold water and pat them completely dry with a paper towel. Note: Moisture is the enemy of a stable filling.
  2. Slice the green stems off and cut each berry in half lengthwise. until you have uniform boats.
  3. Trim a tiny sliver off the rounded back of each half so they sit flat on a plate without rolling.
  4. Macerate the halves by sprinkling the 1 tbsp granulated sugar over the cut sides and letting them sit for 5 minutes.
  5. Beat the 8 oz softened cream cheese in a bowl until it is smooth and no lumps remain. until it looks like whipped butter.
  6. Incorporate the 1/2 cup powdered sugar, 1 tsp vanilla, and 1/4 tsp almond extract.
  7. Whip the mixture for 2 full minutes. until the filling is airy and holds a peak.
  8. Transfer the cream mixture into a piping bag or a plastic bag with the corner cut off.
  9. Pipe a generous swirl of the filling into the hollowed center of each strawberry half.
  10. Garnish immediately by sprinkling the 1/4 cup graham cracker crumbs and 2 tbsp grated dark chocolate over the top.