Pineapple-Berry Boats

Cut pineapples in half through tops (into a boat shape) leaving the spiny leaves intact. Cut out the pulp; reserve in a medium bowl. Reserve empty shells (boats) but discard the tough, inner cores. Chop pineapple pulp; toss with strawberries, spoon into reserved pineapple shells and refrigerate. Meanwhile, combine raspberry jam, cream cheese, milk, lemon peel and lemon juice in a bowl. Beat until smooth. Whip cream just until soft peaks form. Fold into cream cheese mixture; serve topping over fruit in pineapple shells.