Ingredients:

  • 1 lb fresh strawberries
  • 8 oz brick-style cream cheese, softened to room temperature
  • 1/2 cup powdered sugar, sifted
  • 1/4 cup heavy cream, cold
  • 1 tsp pure vanilla extract
  • 1/2 tsp lemon zest
  • 2 graham cracker sheets, crushed into fine crumbs
  • Fresh mint leaves for garnish

Instructions:

  1. Rinse the 1 lb fresh strawberries under cold water and pat them completely dry with a paper towel.
  2. Use a paring knife to remove the green leafy top and carve out a small cone shaped hollow in the center of each berry.
  3. Slice a tiny sliver off the pointed bottom of each strawberry until they stand upright without wobbling.
  4. Place the prepared berries on a paper towel-lined tray to catch any juices while you prep the mousse.
  5. Place the 8 oz softened cream cheese and 1/2 cup sifted powdered sugar in a bowl and beat until the mixture is smooth and glossy.
  6. Pour in the 1/4 cup cold heavy cream, 1 tsp vanilla, and 1/2 tsp lemon zest.
  7. Whip the mixture on medium high speed for about 2 minutes until stiff peaks form and the whisk leaves tracks.
  8. Transfer the velvety mixture into a piping bag fitted with a star tip or a simple plastic bag with a hole.
  9. Pipe the filling generously into the hollow of each berry, letting it swirl slightly above the top.
  10. Sprinkle the crushed graham cracker crumbs over the top until the filling is lightly coated and textured.
  11. Garnish each of the 24 servings with a tiny mint leaf and serve immediately.