8 ounces cream cheese, softened
1/4 cup confectioners’ sugar
1/8 teaspoon cinnamon
1 tablespoon lemon juice
1 quart fresh strawberries
Using an electric mixer, combine first 4 ingredients in a mixing bowl and beat until smooth; cover and refrigerate. Clean and hull strawberries (holes should be about 1/2 inch in diameter). Place on a paper towel, open side down, and dry thoroughly. With a small knife, cut an X in each strawberry, starting at the pointed end and continuing about 3/4 of the way through. Gently open each berry, and using a pastry bag with a large star tip, pipe cream-cheese filling into its cavity. (If this is too much trouble, you can omit cutting the X and just fill the hollow of each berry with cream-cheese mixture.) They may be served in paper petit-four cups. Makes about 3 dozen.
