Frozen Strawberry Mousse Cake Recipes

Steps:

• Strain the syrup from the strawberries into a large heatproof bowl. Sprinkle the gelatin over it and stir well. Stand the bowl in a pan of hot water and stir until the gelatin has dissolved.
• Let cool, then chill for just under 1 hour, until beginning to set. Meanwhile, cut the sponge cakes in half lengthwise and spread the cut surfaces with the jam.
• Carefully whisk the creme fraiche into the strawberry jelly, then whisk in the canned strawberries. Line a deep, 8-inch loose-bottomed cake pan with waxed paper.
• Pour half the strawberry mousse mixture into the pan, arrange the cakes over the surface, and then spoon over the remaining mousse mixture, pushing down any sponge cake that rises up.
• Freeze for 1-2 hours until firm. Remove the cake from tha pan and carefully peel away the lining paper. Transfer to a serving plate. Decorate the mousse with whirls of whipped cream and strawberries.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Mix flour, sugar, baking soda, and salt together in a bowl. Add shortening, sour cream, eggs, and vanilla extract and beat with an electric mixer on medium speed for 3 minutes. Fold in strawberries. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• While cake cools, pour reserved strawberry juice in a pan and bring to a boil. Mix water and cornstarch together and add to the juice; cook and stir until sauce thickens. Serve over cake.

Steps:

• Separate the egg whites into a small deep bowl, and the egg yolks into a medium bowl.
• Add Splenda, almond extract, vodka, food coloring and a pinch of salt to the yolks; whisk to combine.
• Add diced strawberries to yolks and whisk again.
• With an electric beater, whip egg whites to stiff peaks.
• Fold egg whites into yolk mixture in 2 additions.
• With an electric beater, whip heavy whipping cream to stiff peaks.
• Fold whipped cream into yolk mixture in 2 additions.
• Divide mousse between 4 8-oz.
• ramekins or serving dishes and freeze for 2-4 hours.
• For ease of handling, place dishes in a baking pan (an 8 x 8 pan holds 4 ramekins) before transferring to freezer.
• If mousse has been in the freezer for more than 4 hours, let sit at room temperature 30 minutes before serving.
• Contains about 4.
• 5 Net Carbs per serving.