Whipped Cream-Stuffed Strawberries

I made these for a Shabbat dinner a few nights ago. They go over well with friends and they are a cinch to make, even when you are pressed for time! So pretty but so simple!

Makes about 16 finished strawberries

1 lb fresh strawberries
1 cup whipping cream
1 teaspoon vanilla
2-3 tablespoons sugar

1. Wash strawberries. Cut the stem portion off, leaving a flat end to stand the strawberries on. With a sharp knife, cut each strawberry from its point almost to the base, but leave about 1/2 inch uncut at the base. Repeat with another perpendicular cut. Your cuts should look like this:

2. Prepare filling - (Preferably) using a cold bowl and cold beaters, beat cream, vanilla, and sugar on high speed until stiff. Put whipped cream into a plastic bag with a corner snipped off or a pastry bag. Pipe filling into each strawberry (some man-handling of strawberries to keep them sufficiently open may be required ;). Best served immediately, but they hold up quite well in the fridge.

Comments: So easy! They made up very pretty and were much enjoyed at the dinner. These would be great as an hors d'œuvre or part of a light dessert. I have also used them as decorations on a friend's birthday cake! And these are great for when you don't have a lot of time to spend but want to turn out something beautiful!

Credits: Based on the recipe "Stuffed Strawberries" by IMVINTAGE on Allrecipes.com. I did not use the filling given in the recipe.