Rinse strawberries in cold water and chill in fridge for 30 minutes
Cut 1cm off stems for stable bases
Use a melon baller to hollow centers without puncturing the skin
Blend cream cheese, sugar, and vanilla in a mixer until smooth
Beat the heavy whipping cream until stiff peaks form
Fold the whipped cream into the cream cheese mixture
Transfer filling to a piping bag and fill 15 strawberries
Prepare the gel solution by mixing 1/4 cup water with guar gum
Microwave the gel mixture for 30 seconds, then brush onto filled strawberries
Place on a parchment-lined tray and let gel firm for 15 minutes