Strawberry Shortcake Bombs

Instructions

• Make the strawberry cream filling: In a medium bowl, whip the cream cheese with an electric hand mixer on medium speed until light and fluffy, 3–5 minutes. Add the heavy cream, powdered sugar, vanilla, and salt, and whip on medium-low speed until smooth, about 2 minutes.
• Fold in the pureed strawberries with a rubber spatula until well incorporated. Transfer the filling to a piping bag fitted with a small round tip and refrigerate until ready to use.
• Assemble the strawberry shortcake bombs: Fill a large pot a little more than halfway with vegetable oil. Heat over medium heat until the temperature reaches 350°F (180°C).
• In a small bowl, mix together the powdered strawberries and powdered sugar until well combined.
• Cut each round of Pillsbury™ Grands! Homestyle Biscuits in half and roll into tight, smooth balls.
• Working with about 4 at a time, fry the dough balls until golden brown and cooked through, 3–5 minutes. Remove from the pot and let drain on a wire rack or paper towel–lined plate while you repeat with the remaining dough.
• Use the tip of the piping bag containing the strawberry cream filling to poke a hole in each dough ball, then fill with the cream.
• Arrange the filled bombs on a serving platter and dust generously with the strawberry powdered sugar. Serve immediately.
• Enjoy!