Stuffed Strawberries with Mint

2 pints strawberries (about 1.5 pounds)
1 8-ounce block cream cheese, softened
4-6 tablespoons powdered sugar, to taste
1 1/2 tablespoons lemon juice
zest from one lemon (about 2 teaspoons)
In a medium bowl, use a fork to beat together the cream cheese, lemon juice, lemon zest, and powdered sugar. Spoon the mixture into a pastry bag fitted with the petal tip (The star tip makes the filling look pretty, but you have to worry about lemon zest clogging the opening). If you don't have a pastry bag, you can spoon the filling into a resealable plastic bag and use scissors to cut off one corner. Rinse the berries in a colander, then pat them dry. Use a small paring knife to cut the hulls out of the berries. Pipe some filling into each strawberry, then garnish with a small mint leaf. Arrange on a plate and serve, or prepare in advance and refrigerate for up to four hours before serving.
from ShiningSpoon