1/3cupErythritolor your favorite Low Carb Sweetener, to taste
1dash liquid sweetenerto taste, and to offset Erythritol's "cooling" taste
1teaspoonvanillaOr vanilla paste
Wash strawberries and shake excess water off.
Cut the leave ends off of the straweberries for a flat bottom, so they will stand upright.
Cut the tips off of the strawberries, to add to the whip mixture.
Make criss-cross cuts to the tip end of the strawberries, not quite to the bottom. This will allow you to gently spread open the strawberries for stuffing.
For the filling, in your food processor, combine the cream cheese, sweetener, vanillia, and heavy cream with the strawberry tips and process until creamy and whipped up.
Put the filling into a pastry bag (or baggie with the end cut off if you're a ghetto cook like me) and pipe the stuffing into the strawberries.
Chill. In all senses of the word. Ha!
These are best made the day of an event. They are still tasty the next day, but after about 8 hours or so, the Strawberries will leak a bunch of juice and they don't look nearly as nice. Which, mine cannot afford to lose presentation points here.