Strawberrycloud Recipes

Steps:

• Bake the frozen pastry shells as instructed on the box. Each box contains six pastry shells. Using two boxes, all twelve will fit on a large baking sheet. After they are done, remove top and hollow out the inside of pastries. Set tops aside to use later as garnish.
• Slice strawberries lengthwise into medium-thin pieces. Sprinkle with 1 tablespoon sugar and set aside to chill in a medium bowl.
• In a large bowl, beat together cream cheese, 1/2 cup sugar and vanilla until smooth. In a separate large mixing bowl, whip heavy cream until stiff peaks form (about 3 minutes). Fold whipped cream into cream cheese mixture. Set aside and chill.
• Fill each pastry with cream cheese until it just reaches the top. Spoon strawberries over top. Use the pastry tops as a garnish with a dollop of the cream cheese mixture and a strawberry slice on top.

Steps:

• In medium-sized bowl, whisk condensed milk, lemon juice and whipped topping until combined.
• Arrange half of the strawberries then half of the topping mix over bottom layer of the angel food cake.
• Top with remaining layer of cake, whipped topping and stawberries.
• Chill.
• Tip: Cut the bottom layer slightly thicker than the top layer for a solid base.

Steps:

• -------Crust-------.
• Mix crust ingredients with a fork or pastry blender.
• Press into bottom of 9x13" pan.
• Bake at 350 degrees for 15 minutes.
• Cool completely.
• -------Filling-------.
• Soften cream cheese.
• Mix in sugar until smooth.
• Crush one cup of the berries and add to cream cheese, along with the Cool Whip (I use an electric mixer).
• Coarsely chop the remaining cup of berries and fold into mixture.
• Spread filling evenly over cooled crust.
• Cover and refrigerate until served.

Steps:

• Put oven rack in middle position and preheat oven to 190°F.
• Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold soft peaks. Reduce mixer speed to medium and add 3/4 cup sugar, a little at a time, beating, then continue to beat until whites hold stiff glossy peaks.
• Line a baking sheet with parchment paper and spoon a small dollop of meringue on each corner of parchment, then invert parchment to secure to baking sheet. Using a serving spoon, form meringue into 6 mounds about 2 inches apart on parchment. Using a soupspoon, lightly press down and swirl center of each meringue to spread out slightly, into a 3 1/2- to 4-inch round, and create a 1 1/2- to 2-inch-wide indentation in center.
• Bake meringues until dry but still white, about 2 hours, then cool meringues in turned-off oven (with door closed) 1 hour. (Meringues will be crisp on outside and slightly soft in center.) Cool meringues completely on baking sheet on a rack.
• While meringues cool, bring 5 tablespoons sugar, 1/4 cup water, and 1/4 teaspoon cardamom to a boil in a small heavy saucepan, stirring until sugar is dissolved. Pour cardamom syrup over strawberries in a heatproof bowl and stir gently to combine.
• Just before serving, beat cream with 1 tablespoon sugar and 1/4 teaspoon cardamom in a clean bowl using clean beaters until it just holds stiff peaks.
• Peel meringues from parchment and put on 6 plates, then spoon about 1/4 cup berries with syrup into each indentation. Spoon whipped cream over berries and top with another 1/4 cup berries with syrup. Serve strawberry clouds immediately.