Wash 18–24 strawberries under cool water and pat dry. Cut off stems and slice each berry in half lengthwise. Trim a small sliver off the back for stability.

Using a melon baller, scoop out a small portion from the center of each strawberry half to make space for the filling.

In a bowl, whip 1 cup of cold heavy whipping cream until stiff peaks form (about 3-5 minutes).

In another bowl, blend 8 oz cream cheese, 1/3 cup sour cream, 2/3 cup sugar, 1 tsp vanilla, and 1 tbsp lemon juice until smooth (2-3 minutes).

Gently fold the whipped cream into the cream cheese mixture until combined, being careful not to deflate it.

Fill a piping bag with the cream cheese filling and pipe it into each hollowed strawberry half.

Sprinkle 1/2 cup of graham cracker crumbs over the filled strawberries or use crushed nuts for a gluten-free option.

Serve immediately or refrigerate for up to an hour before serving, stored in an airtight container.