Wash 18-24 large strawberries thoroughly under cool water, gently pat dry, slice stems off, and hollow out a small section in the center of each half.

In a mixing bowl, pour 1 cup of heavy whipping cream and beat on medium-high speed for about 5 minutes until stiff peaks form.

In another bowl, combine 8 ounces of softened cream cheese, ½ cup of sour cream, ¼ cup of granulated sugar, 1 teaspoon of vanilla extract, and optional juice of half a lemon; blend until smooth.

Fold the whipped cream into the cream cheese mixture carefully until well combined without overmixing.

Prepare a piping bag fitted with a star tip and fill it with the cream cheese mixture, then pipe into each hollowed strawberry half.

Sprinkle about ½ cup of graham cracker crumbs or crushed nuts onto each filled strawberry.

Arrange the filled and topped strawberries on a serving platter and serve immediately or refrigerate for up to one hour.