Preheat the oven to 350ºF.

Combine the 1/4 cup sugar and 1 teaspoon ground cinnamon in a large ziplock bag. Using a pastry brush, the butter on the insides and outside of each of the taco boats. Working with one or two at a time, place the boats in the ziplock bag and shake to cover with cinnamon sugar. Shake off excess, and place on a baking sheet.

Once all of the boats are ready, transfer the sheet to the oven and bake until golden brown and starting to get crisp, about 7 minutes. Remove from the oven and allow to cool completely.

In a bowl, beat the cream cheese until softened. Add the sugar and beat until it as dissolved, about a minute. Beat in the 1/3 cup heavy cream, lemon zest and lemon juice until combined. Add a few drops of yellow food coloring, if desired. Stir in about 1/4 of the whipped cream until combined (this will help to lighten up the mixture) then fold in the remaining cream. Transfer to a piping bag with a decorative tip or a ziptop bag with the corner cut off.

Pipe the mixture into the cooled cinnamon-sugar coated boats. Top with diced strawberries and serve immediately.