Description
Sweet strawberry cheesecake funnel cake sundae blends classic carnival treat with creamy dessert indulgence. Crispy fried funnel cake layers drizzled with cheesecake sauce and fresh strawberries create a nostalgic summer dessert you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups all-purpose flour
- 2 large eggs
- 1 cup milk
- Vegetable or canola oil (for frying)
Funnel Cake Dry Ingredients:
- 1 teaspoon baking powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
Topping and Flavor Ingredients:
- 1 pint vanilla ice cream
- 1 cup fresh strawberries, sliced
- 1/2 cup strawberry syrup or sauce
- 1 teaspoon vanilla extract
- 1/4 cup graham cracker crumbs
- Whipped cream (optional)
Instructions
- Warm cooking oil in a large pot to 350F (175C), preparing for funnel cake creation.
- Whisk eggs, milk, and vanilla extract together in a medium mixing bowl until well combined.
- In a separate bowl, blend flour, baking powder, salt, and sugar to create dry mixture.
- Gradually incorporate dry ingredients into wet ingredients, whisking until batter becomes smooth and lump-free.
- Transfer batter into a squeeze bottle or piping bag fitted with a large tip for precise dispensing.
- Carefully squeeze batter into hot oil using circular, swirling motions to craft traditional funnel cake network.
- Fry each funnel cake for 2-3 minutes per side, achieving golden-brown crispy texture.
- Remove fried funnel cake and drain excess oil on absorbent paper towels.
- Place warm funnel cake on serving plate and crown with generous vanilla ice cream scoop.
- Artfully distribute fresh sliced strawberries across ice cream surface.
- Generously drizzle strawberry syrup over entire dessert for enhanced fruity flavor.
- Sprinkle crushed graham cracker crumbs to introduce classic cheesecake essence.
- Optional: Add delicate whipped cream dollop for extra indulgence.
- Serve immediately while warm and enjoy this decadent dessert fusion.
Notes
- Use a candy thermometer to maintain precise oil temperature, ensuring crispy and evenly cooked funnel cake without burning.
- Avoid overcrowding the oil when frying, which can lower the temperature and create greasy, soggy results.
- Create a gluten-free version by substituting regular flour with almond or coconut flour for a lighter, dietary-friendly option.
- Prepare batter just before frying to prevent separation and maintain the ideal consistency for crisp, airy funnel cake texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 583 kcal
- Sugar: 41 g
- Sodium: 290 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 66 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 110 mg