1. Rinse strawberries gently and pat completely dry. Let air dry for 10-15 minutes.

2. Cut a thin slice off the bottom of each berry so it sits flat. Cut off the top (stem end) about ½ inch down.

3. Using a melon baller or small spoon, hollow out the center of each berry, leaving ¼-inch walls. Set aside.

4. In a large mixing bowl, beat softened cream cheese with electric mixer for 1-2 minutes until completely smooth.

5. Add powdered sugar, vanilla extract, and salt. Beat for 1 minute until fluffy and combined.

6. In a separate cold bowl, whip heavy cream on high speed until stiff peaks form (2-3 minutes).

7. Gently fold whipped cream into cream cheese mixture until no white streaks remain.

8. Transfer filling to a piping bag fitted with a star tip (or ziplock bag with corner snipped).

9. Pipe filling into each strawberry, starting from the bottom and swirling upward to create a beautiful peak.

10. Refrigerate uncovered for at least 30 minutes before serving. Add garnishes if desired.