HOT MILK CAKES WITH STRAWBERRIES AND CREOLE CREAM CHEESE WHIPPED CREAM

Prep Time: 1 Hour
Yields: 6 Servings

Comment:
When the Louisiana strawberries are ripe, trucks selling the sweet berries line the roads. Here, the fresh produce is combined with our Creole Cream Cheese to create a variation on traditional strawberry shortcake.

Ingredients for Milk Cakes:
2 extra-large eggs
⅔ cup sugar
½ tsp vanilla extract
1 cup plus 2 tbsps self-rising flour
⅔ cup whole milk
5 tbsps unsalted butter

Method for Milk Cakes:
Preheat oven to 425°F. Spray six ¾-cup ramekins with nonstick spray and set aside. Using an electric mixer, beat eggs in a medium bowl at high speed for 3 minutes or until thick. Gradually beat in sugar and continue beating approximately 1 minute or until pale yellow. Add vanilla and flour and beat 30 seconds or until a smooth batter is formed. Set aside. In a small saucepan, bring milk and butter just to a boil, stirring until butter is melted. Remove from heat and slowly add hot milk mixture to egg batter, beating for 30 seconds or until blended and smooth. Divide batter among prepared ramekins. Place ramekins on a rimmed baking sheet and bake 16–20 minutes or until pale golden. The tops should rise and the cakes should be firm to the touch. Remove from oven and let cool in ramekins for 20 minutes. NOTE: Cakes can be made 8 hours ahead of time. Cool completely in cups then cover and let stand at room temperature until ready to serve.

Ingredients for Strawberries:
1 pound large Louisiana strawberries, stemmed and thinly sliced
½ cup sugar

Ingredients for Whipped Cream:
1 (11½-ounce) package Bittersweet Plantation Dairy Creole Cream Cheese
2 cups heavy whipping cream
½ tsp nutmeg
½ tsp cinnamon
¾ cup sugar

Method for Assembly:
In a medium bowl, combine ingredients for strawberries and toss to coat. Set aside and let stand at least 20 minutes for juices to form. In an electric mixer, combine Creole cream cheese, whipping cream, nutmeg and cinnamon. Whisk on medium-high speed until mixture thickens slightly. Slowly add sugar and beat until very soft peaks form. Avoid creating a stiff whipped cream. Set aside and keep cool. To assemble, remove cakes from cups and transfer to serving bowls. Cut rounded top off of each cake. Spoon some of berries and juice over cake bottoms then cover with tops of cakes. Spoon a dollop of whipped cream over each cake. Garnish with remaining berries and serve.