Wash and dry the strawberries. Cut a small 'X' at the top of each strawberry and gently hollow out the center using a small spoon or a paring knife.
In a mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Using a piping bag or a small spoon, fill each hollowed strawberry with the cheesecake mixture.
In a small bowl, toss the diced strawberries with lemon juice. Top each filled strawberry with a few blueberries and a sprinkle of the diced strawberries.
Chill the filled strawberries in the refrigerator for at least 30 minutes before serving.