The directions should read *make a criss-cross cut at the opposite end (not the stem end) & gently fan out a bit*...this creates a pocket for the cream cheese filling. Be prepared to ruin a strawberry or two...some just don't want to fan out. But you can always use those in another dish or do as I do & pop the uncooperative ones in your mouth. That'll teach 'em!!! ;o)  -  04 May 2006  (Review from Allrecipes USA and Canada)

I am giving this 5 stars but I think that was due to the fact that I dipped the stuffed strawberries in chocolate(just melted choc semi sweet morsels with a dab of veg oil). Ohh my how good they were and how people raved about them. The filling itself I used only 1 tbsp grand marnier liqueur and found it waaaay to overpowering so I added in a little extra sugar, and a few tbsp of fluff and grated in some nice semi sweet chocolate. That was good but next I think I'll skip the liqueur and add in some vanilla bean or almond extract. I would only give 4 stars as is but DIPPED IN CHOCOLATE..they are fabulous. I bet adding mini choc chips to the stuffing would be great too! This def is a great recipe that you can experiment with.***update..I now have made with the vanilla bean and/or extract on they are TO DIE FOR!!  -  03 Jul 2007  (Review from Allrecipes USA and Canada)

I think these tasted best after being refrigerated. Instead of criss-crossing the cut on the point of the strawberry, I cut "out" a small triangle wedge before putting in the cream. This was much easier that pulling the strawberry open to get the cream in..plus then it didn't try and squish out. I used orange extract in place of the liqueor.  -  25 May 2008  (Review from Allrecipes USA and Canada)