Strawberry Shortcake Mousse
Nutrition Facts Canadian
Nutrition Facts US
Preheat oven to 350° F (176 °C). Lightly spray a 9” round spring form cake pan. Set aside.
Combine eggs, oil and water in a bowl and mix until combined. Add Kinnikinnick White Cake Mix and mix with an electric mixer on medium speed, for 2 minutes until combined.
Pour batter into prepared cake pan and bake for 25-30 minutes (check that the cake is done-cake will spring back when touched lightly on top). Remove from oven, and let cool for 10 minutes. Remove cake from pan and cool to room temperature.
In a small bowl dissolve gelatin in ¼ cup hot water. Set aside.
Into the glass bowl, combine white chocolate and 1 cup cream. Stir continually until chocolate has melted completely. Remove from heat and add dissolved gelatin to chocolate mixture, stir just until combined. Set bowl of melted chocolate on counter to cool.
Mix 2 cups whipping cream in a medium bowl until stiff peak. Fold in cooled melted chocolate just until combined. Set aside.
Prepare a 9” spring form pan by lining the cake pan inside edge with parchment paper. Parchment should cover entire side and have a height of 2”above edge of cake pan.
Cake layer- Trim prepared cake to create an even top. Cut cake into two layers (one layer is 2/3 of the cakes height and one layer is 1/3 of the cakes height). Place the thicker layer in the base of prepared spring form pan.
Place a layer of sliced strawberries on cake layer. Cut the thinner layer of cake into cubes and arrange on top of strawberry layer.
Slowly pour white chocolate filling over top of prepared cake layer. Spread the top evenly. Place prepared mousse cake in the refrigerator to set over night.
Remove set mousse cake from refrigerator and carefully remove outer cake ring. Peel parchment off cake edge.
Layer the top of the mousse with sliced strawberries. Garnish with fresh whipping cream and chocolate shavings.