Red Velvet Cream Duffin

Preparation

1. Preheat the oven to 360°F. Place the frozen pastry on a parchment-paper-lined baking tray and allow it to thaw for 10-15 minutes.
   
2. Once the pastry is pliable, place the pasty over the muffin cup and push the center inward to the bottom.
3. Return the cup or muffin tin to a parchment-lined baking tray and bake for 20-22 minutes. Let cool thoroughly before proceeding.
4. During baking, a cavity will form within the center of the "duffin". Fill the inside with whipped cream cheese and red velvet frosting. Top with white icing, festive sprinkles, and a strawberry slice.

Red Velvet Frosting

1. Gather the bowl for your mixer. Place the slice of red velvet cake into the bowl (the cake can be store-bought).
2. Add 8 oz of cream cheese to the bowl and mix together on medium to high speed. Add sugar to taste (optional). Mix thoroughly.
3. Transfer red velvet frosting into a piping bag to decorate pastry.

Whipped Cream Cheese

1. Gather the bowl of your stand mixer and add heavy cream. Beat until stiff peaks form. If using a stand mixer, transfer the whipped cream to another bowl and set aside.
   
2. In a second large bowl or the bowl of your stand mixer, combine softened cream cheese, sifted powdered sugar, corn starch (if using), and vanilla extract. Beat until well-mixed and smooth, scraping the sides of the bowl with a silicone spatula as needed.
   
3. Use a spatula to fold whipped cream and yogurt into the cream cheese mixture, being careful not to deflate the whipped cream. Transfer whipped cream cheese to a piping bag when finished.