Use the small paring knife to carefully cut the green stems off each strawberry, then make a shallow circular cut around the core to hull and remove the tough center, creating a hollow cavity.
In a mixing bowl, combine the whipped cream and honey (or maple syrup) until smooth and slightly fluffy. Use a spoon or spatula to gently fold the ingredients together.
8 pieces large strawberries
Fill a piping bag fitted with a small round tip or use a teaspoon to carefully pipe or spoon the prepared filling into each hollowed strawberry, overfilling slightly for a decorative look.
8 pieces large strawberries
Arrange the stuffed strawberries on a plate, ensuring they sit upright and the filling remains visible at the top. Optionally, drizzle with melted chocolate or garnish with mint leaves for presentation.
Serve immediately for the freshest, juiciest experience, or refrigerate for up to 30 minutes to allow the filling to set slightly.
