Source: Lori Longbottom via Bon Appetit
4 (10" x 10") squares cheesecloth
8 oz cream cheese, room temperature
1 c creme fraiche or sour cream
6 T powdered sugar, divided
1 tsp fresh lemon juice
1/2 tsp vanilla extract
Pinch of salt
1 pound small strawberries, hulled, quartered (about 1 2/3 cups)
Note: Coeur a la creme molds are perforated, heart-shaped, and available online or at one of several area stores that sell cheese-making supplies (just do an internet search for "cheese making Akron, OH"). You can also rig up makeshift molds by cutting the sides of four 12-ounce paper cups to 3 inches high. With a toothpick, poke 12 holes in the bottom of each. Line with cheesecloth; fill as directed.
Rinse cheesecloth under water; squeeze until just damp. Line each of the 3-4" coeur a la creme molds with 1 square of cheesecloth. Using electric mixer, beat cream cheese, creme fraiche, 4 tablespoons powdered sugar, lemon juice, vanilla, and salt in large bowl until smooth, about 4 minutes. Press through fine strainer; divide among molds. Fold cheesecloth over. Place molds in shallow baking dish; cover with plastic wrap. Chill at least 4 hours and up to 1 day.
Stir strawberries with 2 tablespoons powdered sugar; let stand 30 minutes. Unwrap molds; invert onto plates. Spoon strawberries around and serve.