Wash strawberries and dry them. Cut off stems and slice in half lengthwise. Scoop out a small indent in the center using a melon baller.

In a mixing bowl, beat heavy whipping cream until stiff peaks form, about 3-5 minutes.

In another bowl, mix softened cream cheese, sour cream, granulated sugar, vanilla extract, and lemon juice until smooth.

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

Fill a piping bag with the cream cheese mixture and pipe into each strawberry half.

Sprinkle graham cracker crumbs or crushed nuts on top of the filling for crunch.

Serve immediately or refrigerate for 30 minutes before serving.