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Prep the strawberries by cutting off the stems and slicing them in half. Next, cut a small sliver off of the back of each strawberry half so that they sit up straight.
Use a small melon baller to carefully hollow out the middle (you don’t need to take out much, just make a small enough indent so that the cream cheese filling doesn’t slide off).
In a medium sized mixing bowl, beat the whipping cream until stiff peaks form (about 5 minutes).
In a separate bowl, mix together the softened cream cheese, sour cream, sugar, vanilla extract, and lemon juice with an electric mixer until smooth.
