Strawberry Clouds Recipes

STRAWBERRY CREAM CHEESE CLOUDS

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.

STRAWBERRY-RHUBARB MERINGUE CLOUDS

Steps:

• Heat oven to 225°F. Grease 2 cookie sheets with shortening or cooking spray. In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until soft peaks form. On high speed, gradually beat in 1/2 cup sugar until stiff glossy peaks form and sugar is almost dissolved. Spoon meringue into 8 (4- to 5-inch) rounds on cookie sheets, hollowing center slightly with back of spoon to form shells.
• Bake 1 hour. DO NOT OPEN OVEN. Turn oven off; let meringue shells stand in oven with door closed 1 hour.
• Meanwhile, in 2-quart saucepan, mix all filling ingredients except strawberries. Cook over medium-low heat 15 to 20 minutes, stirring frequently, until filling is slightly thickened and rhubarb is soft. Stir in strawberries. Cool completely, about 1 hour.
• Spoon about 1/4 cup filling into each meringue shell. Store filling in refrigerator.

STRAWBERRY CLOUDS DESSERT :: GLUTEN-FREE, GRAIN-FREE, SUGAR-FREE

Steps:

• Beat the egg whites with an electric or hand whisk until stiff peaks form. Set aside.
• Wash and trim strawberries.
• Put the strawberries in a blender and puree them until completely liquified. Add the vanilla and stevia.
• In the meantime, in a small sauce pan heat 1/4 cup of water to about 100 degrees.
• Add the gelatin to the water and let dissolve.
• Now with the blender going on slow, pour the gelatin into the strawberry puree and blend well for about 20 sec.
• Now pour the strawberry mixture on the egg whites and fold in carefully until evenly mixed.
• Pour the mix into 4 cups and put in the refrigerator to set for at least 4 hours.
• When ready to serve whip the heavy cream in a blender or with an electric whip.
• Serve with a large dollop of whipped cream and a strawberry for garnish.

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 CLOUD CAKE

Steps:

• Line the base and sides of a 28cm spring form cake tin with baking paper.
• To make the base place the biscuits in a food processor and process until the biscuits form crumbs. Place in a bowl and mix with the cocoa. Add the melted butter and stir to combine. Pour the mixture into the base of the prepared cake tin and press down to cover the bottom of the tin. Refrigerate while you make the filling.
• Place egg whites, sugar, strawberries, lemon juice and vanilla seeds in the bowl of an electric mixer. Beat on high speed for about 6-8 minutes or until the mixture is very thick and fluffy and the sugar has dissolved. To test if the sugar has dissolved stop the mixer and rub a small amount between your fingers. If it is at all gritty the sugar hasn't dissolved so you will need to keep mixing, otherwise it's ready. Spoon the filling over the chilled base, smooth the top, cover with a sheet of baking paper and freeze for at least 4 hours or overnight.
• Remove from the freezer and cut into wedges to serve. Serve with fresh strawberries or strawberry coulis.

STRAWBERRY CLOUD

Steps:

• In a saucepan over medium heat, cook and stir gelatin, pudding mix and water until mixture boils, about 15 minutes. Cool until partially set; fold in whipped topping. Spoon into a bowl or individual dishes or parfait glasses. Chill until ready to serve.

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.

STRAWBERRIES ON A CLOUD

Steps:

• Beat cream cheese and powdered sugar. Add vanilla. Fold in whipped topping. Set aside. In a different bowl, mix glaze and sliced berries. Tear cake into bite-sized pieces. Put half of cake pieces into a large clear glass bowl, it looks very pretty this way. Cover with half of cream cheese mixture. Layer other half of cake and remaining cream cheese. Cover with strawberry mixture. Keep refrigerated. This dessert can be made a day ahead.

STRAWBERRIES IN A CLOUD RECIPE

Steps:

• Pour cream in a mixing bowl.
• Add the sugar to it.
• Now use the beater to beat this mixture well.
• Add the 1 teaspoon vanilla extract to the beaten mixture.
• This is your topping for the dessert.
• Set it aside for use in later parts of the recipe.
• Slice up the strawberries.
• Pour the glaze over them and mix both together really well.
• Set this aside two for later use.
• Take a glass bowl.
• The glass should be transparent because it makes great presentation.
• The dessert has its own exciting colours that cheer up everyone.
• Tear the cake into small bite size pieces.
• Layer half of these pieces at the bottom of the glass bowl.
• Top the cake pieces with half of the cake mixture prepared in step one.
• After you layer with cake, place the remaining half of the cake over it.
• Now top with the rest of the cream cheese.
• Finally add the topping of the strawberry mixture.
• Place the dessert in the refrigerator and serve after chilling.

STRAWBERRY CLOUDS

Steps:

• 1 Position racks in the upper and lower thirds of the oven; preheat the oven to 300 degrees
• 2 Line two baking sheets with parchment paper or silicone liners
• 3 Stir together the sugar, salt and strawberry powder in a small dish
• 4 Beat the egg whites in the bowl of a stand mixer fitted with a balloon-whisk attachment or use a handheld electric mixer on low, then medium-high speed to form soft peaks
• 5 Gradually add the strawberry powder mixture, beating until the mixture has stiffened, then add the lemon juice, beating just until incorporated
• 6 Drop 17 teaspoonfuls of the cloud mixture on one baking sheet and 18 on the other, spacing the dollops at least an inch apart
• 7 Bake (upper and lower racks) for 22 minutes, then turn off the oven
• 8 Let sit in there for 10 minutes, then transfer to the counter top to cool for another 10 minutes before serving or storing

STRAWBERRIES ON A CLOUD

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.

STRAWBERRY CLOUDS

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.