1.In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, confectioners’ sugar, and vanilla extract on medium speed until light and fluffy, about 2 minutes. Transfer to a piping bag fitted with a 1/2-inch star tip.
2.Trim 1/2-inch from bottom of each strawberry so that it sits flat. Use a small melon baller to scoop out the center of each berry. Pipe cream cheese mixture into berries until it brims over the tops. Finish each strawberry with a blueberry garnish. Store, covered lightly with plastic wrap, in the refrigerator for up to 2 hours.
