Strawberry Mousse Cake. The perfect Sunday dinner dessert. I made it easy on myself Easter and decided to bake a doctored up cake mix. With just a little doctoring you can have a cake that tastes like it’s from scratch! And, with homemade strawberry mousse, topped with fresh whipped cream, no one needs to know!
Want to make a boxed cake mix taste homemade? Use your favorite yellow cake mix with these changes: Use Milk instead of water; use Unsalted butter instead of oil. Add 1/4 tsp vanilla and 1/8 tsp almond flavoring.
Prepare 9×13 pan by greasing sides of pan and lining bottom with parchment paper. Pour batter into prepared pan. Bake according to directions on box.
Cool cake completely. After cooling, with a long serrated knife slice the cake through the middle to make two large layers. Use spatulas to lift top layer and move to the side, while you assemble with mousse. I placed my bottom cake layer onto a large rectangle platter that I planned to serve from, to assemble.
To contain the mousse, I made a collar of several layers of tin foil folded about 3 inches wide and tucked, half under the cake and the other half forming sides to hold the mousse. I left this collar on until the next day, when I served it. I do think the mousse was plenty stiff enough not to have to do this, but I was having company and didn’t want to risk it.
Strawberry Mousse:
2 cups crushed strawberries tossed with 2 TBLS sugar and 1 tsp vanilla extract
1 envelope gelatin dissolved in 2 Tbls hot water. Add to strawberries.
2 cups cream whipped until very stiff with 1/3 cup granulated sugar. Fold strawberry mixture into the whipped cream very gently so as not to deflate the mousse. The mousse needs to be kept cold in refrigerator until ready to assemble.
1 jar Strawberry jam or approximately 1 cup, 8 ozs.
3 cups heavy cream, whipped with 1/2 cups sugar, until holds very stiff peaks for icing.
To assemble, spread bottom layer with the whole jar of strawberry jam. Top with mousse. Gently add top layer of cake. I eaited until the day i was serving to cover with sweetened whipped cream.
Garnish with strawberries…and mint leaves, to serve, if you like.
Ingredients
- 1 yellow cake mix bake in 9x13 pan, lined with parchment and sides greased. Bake and cool completely.
- To make cake mix taste homemade : mix yellow cake mix with these changes: Use Milk instead of water; use Unsalted butter instead of oil. Add 1/4 tsp vanilla and 1/8 tsp almond flavoring.
- With serrated knife, cut through middle of cake making two layers. Remove the top layer and set aside. I use two spatulas to remove. If it falls apart (mine did) just piece it back together when you assemble it. It will be covered with whipped cream…shhhhhhhhh... you don't have to tell.
- 2 cups crushed strawberries tossed with 2 TBLS sugar and 1 tsp vanilla extract
- 1 envelope gelatine dissolved in 2 Tbls hot water. When dissolved add to strawberries.
- 2 cups cream, beaten very stiff with 1/3 cup granulated sugar.
- Fold strawberry mixture into the whipped cream very gently so as not to deflate the mousse.
- 1 jar Strawberry jam
- 3 cups heavy cream, whipped with 1/2 cups sugar, until holds very stiff peaks
Instructions
- 3 cups crushed strawberries tossed with 2 TBLS sugar and 1 tsp vanilla extract
- 1 envelope gelatin dissolved in 4 Tbls water. Heat gelatin until dissolved, approx 5 ins. Add to strawberries.
- 2 cups cream whipped stiff with 1/3 cup granulated sugar. Fold strawberry mixture into the whipped cream very gently so as not to deflate the mousse. Keep COLD.
- 1 jar Strawberry jam
- 3 cups heavy cream, whipped with 1/2 cups sugar, until holds very stiff peaks
- To assemble: Spread bottom layer with the whole jar of strawberry jam. Top with all of the mousse. Gently add next layer of cake.…cover whole cake with sweetened whipped cream. Refrigerate until serving.
- Garnish with strawberries and mint leaf to serve.
