Strawberries with Lemon Cream
8 ounces cream cheese, softened
1/2 cup sifted confectioners’ sugar
1 1/2 teaspoons grated lemon rind
1 tablespoon lemon juice
2 quarts fresh strawberries
Combine first four ingredients in a small mixing bowl. Beat at medium speed of electric mixer until blended. Cover and chill.
Wash strawberries; cap, if desired. Make 2 perpendicular slices down pointed end of each strawberry, cutting to within 1/2 inch of stem end. Carefully spread out quarter sections of each strawberry to form a "cup." Using a pastry bag, fill each strawberry with cream mixture. Refrigerate until ready to serve.
Makes about 3 1/2 dozen.