Strawberry Shortcake Filling: Velvety

Instructions:

1. Combine your diced strawberries, granulated sugar, lemon juice, and vanilla in a medium bowl.
2. Toss everything gently to coat the berries. Note: This starts the maceration process.
3. Let the berries sit for 30 minutes until they look glossy and have released a thick syrup.
4. Strain the berries through a fine mesh sieve into a separate bowl, reserving the syrup for drizzling.
5. In a large chilled bowl, beat the softened cream cheese and sifted powdered sugar.
6. Mix on medium speed until the texture is smooth and mahogany white.
7. Add the vanilla and salt, mixing for another 30 seconds until fully incorporated.
8. Slowly pour in the ice cold heavy cream on low speed to avoid splattering, then increase to medium high.
9. Beat the mixture until stiff peaks form and the cream holds its shape firmly.
10. Gently fold in half of the strained strawberries using a rubber spatula, being careful not to over mix.