1Beat cream cheese 2 to 3 minutes in medium bowl with electric mixer at medium speed. Add powdered sugar and vanilla; beat until well blended. Trim and discard stem ends from strawberries. Scoop out pulp, leaving 1/4-inch shell; fill with cream cheese mixture. Top each strawberry with 2 toasted almonds. Place strawberries on serving plate. Refrigerate until ready to serve.
2Variation: The strawberries can also be filled by cutting a wedge out of the side of each berry and scooping out the pulp, leaving about a 1/4-inch shell. Fill the strawberries and arrange them.