Begin by carefully washing and drying your large strawberries. Cut off the green stems and slice each strawberry in half lengthwise. Using a melon baller, gently scoop out a small indent in each half.

In a medium bowl, pour in the heavy whipping cream and beat until stiff peaks form, about 5 minutes.

In a separate mixing bowl, combine softened cream cheese, sour cream, white granulated sugar, vanilla extract, and optional fresh lemon juice. Beat until smooth and creamy, about 2 to 3 minutes.

Gently fold the whipped cream into the cream cheese mixture using a spatula until fully combined and smooth.

Transfer the creamy filling into a piping bag fitted with a star tip and carefully pipe the filling into the hollowed-out center of each strawberry half.

Sprinkle a dash of graham cracker crumbs on top of each filled strawberry for that essential crunch.