1. Start by gently washing your strawberries and patting them dry with a clean towel. This step is key to ensuring the filling sticks nicely.
2. Hull each strawberry carefully by removing the green stem and a small core from the bottom to create a hollow heart shape. I like to use a small paring knife or a strawberry huller for precision.
3. In a mixing bowl, combine the softened cream cheese, mascarpone, powdered sugar, vanilla extract, and lemon juice. Beat with a hand mixer or whisk until the mixture is smooth and creamy, about 2-3 minutes.
4. If you’re adding mint and cinnamon, gently fold them into the cream cheese mixture now. These subtle flavors elevate the filling, reminiscent of the herb gardens my grandmother tended with such care.
5. Transfer the filling to a piping bag or a resealable plastic bag with the tip cut off. This makes filling the strawberries easier and less messy—something I always appreciate when cooking with my daughters, who get as excited as I do about little hands in the kitchen.
6. Pipe the filling generously into each hollowed strawberry. Aim to fill each one so it looks like a little creamy heart nestled inside the bright red shell.
7. Arrange the filled strawberries on a serving platter and garnish with tiny mint leaves or edible flowers for an elegant touch, just like the fresh herbs Nonna Rosa always insisted made food sing on the palate.
8. Chill the Deviled Strawberry Hearts in the refrigerator for at least 30 minutes before serving. This helps the flavors meld and the filling firm up slightly.

One of my favorite memories is sitting at the kitchen table with Olivia and Isabella, both with flour on their cheeks, as they helped me pipe the filling. It’s moments like these that remind me cooking is about connection as much as it is about flavor.