Using a sharp paring knife, core them: First cut the tops with a paring knife. Then angle the knife and cut in a circular motion around the pale flesh in the center of each strawberry. Remove the hull and discard.
If you'd like the strawberries to stand upright, cut a very thin slice off the bottom. Be careful - don't cut too much.
Soften the cream cheese in the microwave: Cut it into chunks, place it n a microwave-safe bowl, and microwave it for 10 seconds. Stir and microwave until soft, about 10 more seconds.
Add the sweetener and vanilla. Use a hand whisk to whisk together until combined and creamy.
Spoon the cream cheese mixture into the strawberries. Or transfer it to a pastry bag and pipe a small amount into each strawberry.
Serve immediately. If you're making this dessert ahead of time, you can refrigerate it for a few hours, but take it out of the fridge 30 minutes before serving.
Video
Notes
I use stevia, but you can use any other sweetener in this recipe. If opting for a granulated sweetener, it's best to use a powdered one to ensure that the cream cheese mixture remains smooth and velvety. Honey (or a sugar-free honey substitute) is another good option.