Adapted from Martha Stewart
6 ounces cream cheese at room temperature
1/2 teaspoon vanilla
1 1/2 tablespoons powdered sugar
Sliced almonds, toasted (may toast in a dry saute pan till lightly browned or in a 350º oven for 3-6 minutes)
Whip cream cheese, vanilla and powdered sugar till fluffy. Put mixture into a quart ziplock bag and cut off one corner to allow for piping.
Trim bottom of berries so that each will stand up (non-stem side). Remove stem and with knife or melon baller, and scoop out some of the strawberry flesh. Pipe filling into the opening on top of strawberry till it brims over the top. Garnish with the toasted almonds.