Coeur à la Crème
['4 (10x10-inch) squares cheesecloth', '1 (8-ounce) package cream cheese, room temperature', '1 cup crème fraîche or sour cream', '6 tablespoons powdered sugar, divided', '1 teaspoon fresh lemon juice', '1/2 teaspoon vanilla extract', 'Pinch of salt', '1 pound small strawberries', 'hulled', 'quartered (about 1 2/3 cups)']
Rinse cheesecloth under water; squeeze until just damp. Line each of four 3- to 4-inch coeur à la crème molds with 1 square of cheesecloth. Using electric mixer, beat cream cheese, crème fraîche, 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.
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