Core strawberries and cut a small piece from the bottom so they will stand. Place the strawberries neatly on a serving plate and set the bottoms aside.
Puree strawberry bottoms into a paste using a food processor or blender.
Place the whipping cream into a stand mixer and whip on high until stiff peaks form.
Add xylitol and mix for 30 seconds.
Add vanilla and strawberry paste and mix until well blended.
Place mixture into a plastic ziplock bag. Cut off a tiny corner and pipe the filling into the cored strawberries.
Mix the almond flour, xylitol and cinnamon, then sprinkle the mixture on top of the strawberries.