Carefully rinse your large strawberries under cold water and gently pat them dry. Remove the green stems and slice each strawberry in half lengthwise to create a flat base.

Use a small melon baller or spoon to scoop out a little of the center to form an indent without piercing the bottom of the berry.

In a mixing bowl, pour in the heavy whipping cream and beat on medium speed for about 5 minutes until stiff peaks form.

In another bowl, combine the softened cream cheese, sour cream, granulated sugar, vanilla extract, and optional lemon juice. Blend until smooth and creamy.

Gently fold the whipped cream into the cream cheese mixture using a spatula until fully combined.

Transfer the filling into a piping bag fitted with a star tip and fill each strawberry half, creating a generous swirl.

Before serving, sprinkle graham cracker crumbs on top of each filled strawberry and place on a decorative platter.