20 to 24 large fresh strawberries
4 ounces cream cheese, at room temperature
¼ cup powdered sugar
¼ teaspoon vanilla extract
½ cup mini chocolate chips and other sprinkles of your choosing
Hull the strawberries and hollow out the center using a paring knife or small melon baller. Set on paper towels, cut-side down, while you prepare the filling.
Using an electric mixer, whip the cream cheese, powdered sugar, and vanilla until smooth. Spoon into a piping bag with a small plain tip or into a zip-top plastic bag with one corner cut off. Pipe the filling into each berry, leaving a mound on top.
Sprinkle with mini chocolate chips. Store in plastic containers in the fridge up to 2 days or serve immediately.