I am only going to make half a batch for this post but, will be giving you the full recipe.
Makes 24-36 strawberries (depending on size the smaller the berries the more you will make)
Full time: 1 hour (includes 30 minutes chill time)
You will need:
8 oz. cream cheese, softened or room temperature
1/3 cup granulated white sugar
1/2 cup whipped topping
2 tbsp lemon juice
Let us begin:
In a bowl mix together cream cheese, sugar, and lemon juice.
Gently stir in whipped topping.
Move mixture to a pastry bag, or zip top plastic bag.
Place this in the refrigerator until your done preparing the berries.
Your going to want to choose nice even shaped berries.
Cut the top if the berry off, right where the top begins to round out.
This will allow them to stand up on their base.
Carefully slice down the center part of the berry until 1/4" from the bottom. Be very careful not to slice through the base.
Rotate berry 90' and repeat.
Repeat until all berries are all cut.
Place on a serving platter or a plate that can be used to store in refrigerator until needed.
Retrieve filling from refrigerator.
Gently insert tip into the center of berry and squeeze filling.
I like to give them a nice top off once I get to the it.
Just a hint, you may need to gently use fingers to separate the cuts from each other, the juiciness of strawberry will make them stick sometimes.
Repeat until all berries are filled or you run out of filling.
Place in refrigerator and chill for 30 minutes to firm up.
Serve and enjoy!