To make the filling, beat softened cream cheese, low carb confectioner's sweetener and vanilla extract together in a bowl.

In a separate bowl, whisk some heavy cream until stiff peaks form.

Add the whipped cream to the cream cheese mixture, and beat a few times to combine thoroughly. Spoon the mixture into a piping bag fitted with a star nozzle.

Prepare the strawberries by removing the stalk and hull with a strawberry huller tool, then slice them in half. Place them on a deviled egg platter (if you have one). By the way, this recipe makes 18 deviled strawberries, and my platter only holds 12, so I had some in reserve and topped up when necessary.

Pipe the filling into the strawberries. 

Finish with a few sprinkles, if using. Store in the fridge until required.