Strawberry Cream Cheese Clouds Recipes

STRAWBERRY CREAM CHEESE COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour melted butter into the bottom of a 9x13-inch glass baking dish.
• Mix milk, flour, sugar, baking powder, and salt together in a small bowl; pour over the butter in the baking dish. Arrange strawberry halves in a layer into the baking dish. Dot the strawberries with the cream cheese pieces.
• Bake in preheated oven until top is golden brown and edges are bubbling, 30 to 45 minutes.

CREAM CHEESE CLOUDS

Steps:

• In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Gradually add cream, beating until thickened. , Spoon mixture into 10 mounds on a waxed paper-lined baking sheet. Using the back of a spoon, shape into 3-in. cups. Freeze for 2 hours or overnight., To serve, fill with strawberries and garnish with whipped topping.

STRAWBERRY CREAM CHEESE SPREAD

Steps:

• In a blender or food processor, combine the cream cheese, confectioners' sugar, and strawberries. Pulse until smooth and well blended. Use immediately, or refrigerate until needed.

STRAWBERRY MERINGUE CLOUDS

Steps:

• Place an oven rack in the center of the oven and preheat to 200 degrees F. Line 2 baking sheets with parchment paper.
• In a stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar and salt until the mixture holds soft peaks, about 1 minute. With the machine running on medium-high speed, add the sugar, 1 tablespoon at a time. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Add the vanilla extract. Using a spatula, fold in the strawberries and lemon zest, taking care not to deflate the batter.
• Using a 1/4-cup-size ice cream scoop, scoop heaped mounds of batter onto the prepared baking sheets, spacing each about 2 inches apart. Bake for 2 hours. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.
• The meringues can be stored in an airtight plastic container for up to 4 days.