Rinse the strawberries under cool running water, then pat dry them gently with a paper towel. Carefully remove the tops to create a flat base for stability.

Hollow out a cavity in each strawberry using a small knife or a melon baller, about ½ inch deep, while ensuring the walls remain thin to prevent collapsing.

Sprinkle the hollowed strawberries with granulated sugar, allowing them to sit upside-down on paper towels.

Combine softened cream cheese and sweetened condensed milk in a bowl. Beat with a mixer until smooth and creamy, about 2-3 minutes.

Mix in the fresh lemon juice and vanilla extract. Whisk for another 30 seconds until fully combined and fluffy.

Heat the apricot jam and water in a small saucepan over low heat until liquefied, stirring for about 1 minute.

Coat each strawberry with the warm glaze using a pastry brush.

Garnish your strawberries with optional almond slivers or crushed pistachios, and serve them chilled or at room temperature.