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Strawberries and Cream Mousse Cake


Strawberries and Cream Mousse Cake

Strawberries and Cream Mousse Cake

Prep Time 20 minutes

Yield

Makes 10 servings

Ingredients

1 purchased angel food cake (14 to 16 ounces)
1/4 cup strawberry jelly
2 cups whipping cream, divided
1 pint strawberries, washed, hulled and divided
3 tablespoons powdered sugar
1 teaspoon vanilla

Preparation

  1. Slice 1 inch layer from top of cake; lift off in 1 piece and set aside. Hollow out cake leaving 3/4-inch border on sides and 1-inch border on bottom. Save cake crumbs for another use.
  2. Beat jelly in small deep bowl at medium speed of electric mixer. Add 1 cup whipping cream; beat at high speed 2 minutes or until soft peaks form.
  3. Chop enough strawberries to measure 1-1/2 cups; fold into whipped cream mixture. Spoon cream mixture into hollowed out cake until even with top of cake. Replace cake top.
  4. Whip remaining 1 cup cream in small deep bowl at high speed 2 minutes or until thickened; beat in sugar and vanilla until soft peaks form. Frost cake with whipped cream.
  5. Cut remaining strawberries in half. Arrange on cake.

Nutritional Information

Protein 4 g
Fiber 1 g
Carbohydrate 34 g
Cholesterol 65 mg
Total Fat 18 g
Calories 306
Sodium 316 mg

Dietary Exchange

Fat 3-1/2
Starch 2

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