Strawberries with Lemon Cream

You can see the strawberries in the far right corner.

8 oz. pkg cream cheese, softened
½ c. powdered sugar
2 tsp. finely grated lemon zest
1 ½ tsp fresh lemon juice
2 pt. large fresh strawberries

In processor, combine cream cheese, powdered sugar, lemon zest and lemon juice. Process until smooth; chill for at least 1 hour. Cut stems from strawberries, leaving a flat surface so they can be stood on stem end. Cut “V” shaped pocket in the pointed end of each berry, cutting about 2/3 of the way through the bottom. Remove the “V” shaped slice. Press sides apart slightly so you can fill with cream cheese mixture. Put cream cheese mixture in pastry bad and pipe filling into center of each berry. It should fill in pocket and come out on top. Chill for at least 3 hours. Garnish with mint leaves if desired.