Strawberry Clouds recipe
Garnish: Thinly sliced strawberries and fresh blueberries (if you are going for the red, white and blue effect) Directions. Make Strawberry Filling first: Wash and remove caps from strawberries. Finely chop 1 cup of the berries. Mix sugar and cornstarch in a 2-quart saucepan. Stir in water and mix until smooth.
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Step one. Place vanilla wafers on serving plate; cover each cookie with one-half serving (1 tablespoon) Reddi-wip. Top each with a slice of strawberry. Serve immediately.
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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.
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Set rack in the center of the oven. Spread meringue over the unbaked cake batter in the pans. Place pans on oven rack and bake for 30 minutes at 350. While cake layers bake, make whipped cream and pastry cream. Make pastry cream: In a double boiler over boiling water, combine flour, sugar, salt milk and beaten egg and whisk until thick.
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In a food processor, crush graham crackers into crumbs. Add butter and press into a 9×13 baking dish. In a large saucepan, add marshmallows and milk. Cook on medium heat until melted evenly together. Cool mixture. Once the mixture is cooled, whisk in vanilla. Fold in strawberries and whipped topping. Spread topping over crust.
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Instead of calling the result a fail, I name them "Strawberry Cloud Bars". Strawberry Cloud Bars. 5 from 2 votes. Strawberries on a caramel sheet covering a soft white cake cushion and blanketed by a cloud of sweet, fluffy and crispy meringue! Print Recipe Pin Recipe Save Recipe Saved!
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3 cups sliced strawberries coated with 1 cup strawberry jell. 1 tsp lemon juice. extra mini morsels if desired. In a mixing bowl, beat egg whites, cream of tartar, and salt until foamy. Gradually add sugar, heating on high until stiff peaks form (do not under heat). Stir in finely crushed crackers. Spread in 13x9x2 inch greased baking pan.
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Add the cream of tartar and salt; beat until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form (do not under beat). Spread evenly in a greased 13x9-in. baking pan. Bake at 275° for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours.
Strawberries on a Cloud Recipe
1 pkg. strawberry glaze. 1/2 c. sugar, if desired. Beat cream cheese and powdered sugar. Add vanilla. Fold in Cool Whip. In a different bowl, mix glaze, sugar (if desired) and sliced berries. Tear cake into bite-sized pieces. Put half of cake pieces into a large bowl (a clear glass one is very pretty). Cover with half of cream cheese mixture.
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Instructions. 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.
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Spread on brown paper on cookie sheet to make a crust. Bake at 275 degrees for 1 1/2 hours. Turn oven off, leave meringue shell in oven until cool. 2. Blend cream cheese, sugar and vanilla, fold in cool whip and spread over meringue shell. 3. Dissolve jello in water, chill until it begins to set. Stir in strawberries, just to coat.
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Place the egg whites, 1/2 cup sugar and diced frozen strawberries into a large mixing bowl. Beat on high speed until the mixture triples in volume. Fold in the whipped topping. Spoon or pipe the strawberry mixture into the dessert dishes. Chill for at least 2 hours, or until firm.
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Instructions. Prepare angel food cake according to boxed instructions. You can make one big cake, cupcakes, or small cakes. (Cupcakes or small cakes will take less baking time.) While the cake is baking, place your heavy whipping cream in the bowl of a stand mixer or large bowl and use a hand mixer. Whip continuously on medium speed for 3 minutes.
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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.
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1 pkg. strawberry jello. 2 c. boiling water. 4 c. strawberries halved. Heat oven to 275 degrees. Cover a cookie sheet with brown paper. Draw a circle on paper using 9 inch cake pan for a guide. Beat egg whites and cream of tartar until foamy. Beat in 3/4 cup of sugar, 1 tablespoon at a time. Continue beating until stiff and glossy.
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Instructions. Preheat the oven to 275 degrees F. In a large bowl, beat the egg whites with the cream of tartar and salt until foamy. While beating at high speed, gradually add the sugar one tablespoon or so at a time until it has been incorporated. Continue beating until the whites form stiff peaks.
