Rinse the strawberries under cool running water, pat them dry, and slice them in half lengthwise. Trim a tiny sliver off the back of each half and scoop out a small indentation for the filling.

In a medium mixing bowl, beat the heavy whipping cream on high speed for about 4-5 minutes until stiff peaks form.

In a separate bowl, combine the cream cheese, sour cream, sugar, vanilla extract, and lemon juice. Blend on medium speed for 2-3 minutes until smooth.

Gently fold the whipped cream into the cream cheese mixture until no streaks remain.

Fill a piping bag with the creamy mixture and pipe it into the hollowed-out strawberry halves.

Sprinkle crushed graham cracker crumbs on top and serve immediately, or chill for 30 minutes before serving.