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Gluten-free has never tasted so good!
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Strawberry Shortcake Mousse

Prep time

60 mins
Cook time

30 mins
Total time

240 mins


Ingredients  

Cake

1 package Kinnikinnick White Cake Mix (500 g)

4 large eggs (224 g)

¾ cup water (180 g)

¾ cup vegetable oil (180 g)

Filling

10 oz white chocolate - chopped (296 g)

1 cup cream 10% (240 g)

1 package unflavoured gelatin (7 g)

¼ cup hot water (50 g)

2 cups cream 33% (480 g)

2 lb strawberries - stems removed/thinly sliced - reserve ½ (908 g)

Optional: shaved dark chocolate/additional whipping cream for garnish

Directions

Cake

  1. Preheat oven to 350° F (176 °C). Lightly spray a 9” round springform cake pan. Set aside.
  2. Combine eggs, oil and water in a bowl and mix until combined.
  3. Add Kinnikinnick White Cake Mix. Mix with an electric mixer on medium speed for 2 minutes until combined.
  4. Pour batter into springform cake pan.
  5. Bake in preheated oven for 25 - 30 minutes (cake will spring back when touched lightly on top when baked).
  6. Remove from oven. Let cool for 10 minutes.
  7. Remove cake from pan and cool to room temperature.

Filling

  1. In a small bowl dissolve gelatin in ¼ cup hot water. Set aside.
  2. In a small pot combine white chocolate and 10% cream. Melt over medium heat stirring continually until chocolate has melted completely.
  3. Remove melted chocolate mixture from heat. Add dissolved gelatin to chocolate mixture. Stir just until combined. Cool chocolate mixture on counter.
  4. Mix whipping cream in a medium bowl until stiff peak. Fold in cooled melted chocolate just until combined. Set aside.

Assembly

  1. Prepare a 9” springform 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. 
  2. Cake layer- Trim cake to create an even top. Cut cake into two layers (one layer is 2/3 of the cakes height and one layer is ⅓ of the cakes height).
  3. Place the thicker layer in the base of lined springform pan.
  4. Place a layer of sliced strawberries on cake layer.
  5. Cut the thinner layer of cake into cubes and arrange on top of strawberry layer.
  6. Slowly pour white chocolate filling over top of cubed cake layer. Spread the top evenly.
  7. Place Strawberry Shortcake Mousse in the refrigerator to set overnight.


Finish

  1. Remove Strawberry Shortcake Mousse from refrigerator
  2. Carefully remove outer cake ring. Peel parchment off cake edge.
  3. Carefully lift cake pan off base onto a serving dish.
  4. Layer the top of the Strawberry Shortcake Mousse with reserved 1 pound sliced strawberries.
  5. Optional: Garnish with fresh whipping cream and chocolate shavings.