Instructions:
1. Make the Strawberry Cheesecake Topping:
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In a medium bowl, beat the softened cream cheese with an electric hand mixer until smooth and creamy.
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Add the powdered sugar and vanilla extract, and beat until fully combined.
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Pour in the heavy cream and beat for another 30-60 seconds until the mixture is light and spreadable. Gently fold in the diced strawberries. Set aside.
2. Prepare the Funnel Cake Batter:
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In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar.
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In a separate small bowl or measuring jug, whisk the egg, milk, and vanilla extract.
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Pour the wet ingredients into the dry ingredients and whisk just until smooth. The batter should be slightly thick but pourable. Let it rest for 5 minutes.
3. Fry the Funnel Cakes:
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Pour oil into a heavy-bottomed pot or high-walled skillet to a depth of about ¾ inch. Heat over medium heat until it reaches 375°F (190°C). Use a candy thermometer for accuracy.
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Safety First: Carefully place a funnel spout over the oil, using your finger to plug the opening. Pour about ½ cup of batter into the funnel.
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Moving in a circular motion, release your finger and drizzle the batter into the hot oil to create a lacy, spiral pattern. Fry for 2-3 minutes per side, until golden brown and crispy.
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Use tongs or a slotted spoon to carefully flip the funnel cake. Fry the other side until golden.
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Remove the funnel cake from the oil and drain on a wire rack set over a baking sheet (or on a plate lined with paper towels). Repeat with the remaining batter.
4. Assemble Your Dessert Paradise:
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Place one warm funnel cake on a plate. Dust generously with powdered sugar.
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Spoon a generous amount of the strawberry cheesecake topping over the center.
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Place two scoops of vanilla ice cream on top.
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Finish with a lavish swirl of whipped cream, a drizzle of your favorite syrup, and a few fresh strawberry halves.
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Serve immediately and enjoy the incredible mix of warm, cold, creamy, and crispy textures!
Chef’s Tip: For the ultimate experience, get everyone involved and assemble the sundaes right at the table so the funnel cakes are still warm from the fryer.
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