Little Debbie Strawberry Mousse Cake
Little Debbie cakes make a fun "crust" for our heavenly strawberry mousse, bursting with berries and made with fluffy whipped cream!
9 cups strawberries, trimmed, from 3 (16 oz.) containers
3/4 cup sugar
1/2 teaspoon grated lemon zest
2 env. (1/4 oz. each) unflavored gelatin
1 package (13 oz.) strawberry shortcake snack rolls, each cut into 6 slices
2 cups heavy cream
In blender, puree 8 cups strawberries with 1/2 cup sugar and zest, holding hand over cover, until smooth. In large microwave-safe bowl, sprinkle gelatin over 1/2 cup puree; stir to combine. Let stand 10 minutes, until firm. Microwave mixture on High until melted, 30 seconds. Stir into remaining strawberry puree. Refrigerate until thickened about 15 minutes.
Meanwhile, line inside of 8" spring-form pan with single ring of cake slices; cover bottom with remaining slices in single layer.
In large bowl on medium-high speed, beat cream and remaining 1/4 cup sugar until stiff peaks form; refrigerate 1 cup. Fold remaining whipped cream into strawberry mixture; spread in pan. Refrigerate until firm, at least 4 hours or overnight.
Run knife around edge of pan to loosen cake; remove side of pan. Transfer reserved whipped cream to pastry bag fitted with star tip. Pipe around top edge of cake. Slice remaining 1 cup strawberries; place around cake top.
Woman's World 3/29/10
Little Debbie cakes make a fun "crust" for our heavenly strawberry mousse, bursting with berries and made with fluffy whipped cream!
9 cups strawberries, trimmed, from 3 (16 oz.) containers
3/4 cup sugar
1/2 teaspoon grated lemon zest
2 env. (1/4 oz. each) unflavored gelatin
1 package (13 oz.) strawberry shortcake snack rolls, each cut into 6 slices
2 cups heavy cream
In blender, puree 8 cups strawberries with 1/2 cup sugar and zest, holding hand over cover, until smooth. In large microwave-safe bowl, sprinkle gelatin over 1/2 cup puree; stir to combine. Let stand 10 minutes, until firm. Microwave mixture on High until melted, 30 seconds. Stir into remaining strawberry puree. Refrigerate until thickened about 15 minutes.
Meanwhile, line inside of 8" spring-form pan with single ring of cake slices; cover bottom with remaining slices in single layer.
In large bowl on medium-high speed, beat cream and remaining 1/4 cup sugar until stiff peaks form; refrigerate 1 cup. Fold remaining whipped cream into strawberry mixture; spread in pan. Refrigerate until firm, at least 4 hours or overnight.
Run knife around edge of pan to loosen cake; remove side of pan. Transfer reserved whipped cream to pastry bag fitted with star tip. Pipe around top edge of cake. Slice remaining 1 cup strawberries; place around cake top.
Woman's World 3/29/10