- To blender, add strawberries, strawberry jam, vanilla and water. Purée until blended and smooth.
- To medium bowl, add cream. Stir in cream stabilizer. Using electric mixer on high speed, beat until stiff peaks form. Refrigerate until ready to use.
- To large bowl, add mousse mix. Add milk. Using electric mixer with clean beaters on low speed, beat for 1 minute or until smooth. Scrape down sides and bottom of bowl. Beat on high speed for 6 to 8 minutes.
- Fold strawberry purée into mousse mixture. Fold in whipped cream. Transfer to deep half hotel pan. Cover and freeze for 6 to8 hours or overnight until set.
- Scoop 75 mL frozen mousse into 32 serving cups. Top with 20 mL cake, 15 mL sliced strawberries and 15 mL whipped topping.
Makes: 32 – 125 mL servings
Ingredients
| 500 mL | Fresh strawberries, chopped |
|---|---|
| 120 mL | Strawberry jam |
| 30 mL | Vanilla extract |
| 30 mL | Water |
| 500 mL | Heavy or whipping (35%) cream |
| 20 g | Dr. Oetker Whip It, Stabilizer for Whipping Cream |
| 540 g | Wellcare Instant Strawberry Mousse Mix |
| 1.75 L | Cold 2% milk |
| 640 mL | Angel food cake, diced |
| 540 mL | Fresh strawberries, thinly sliced |
| 540 mL | Whipped topping |
