Frozen Strawberry Mousse Cake Recipes

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STRAWBERRY CAKE FILLING



Strawberry Cake Filling image

Easy to make filling that isn't too sweet.

Provided by Lisa

Categories     Desserts     Fillings     Fruit Fillings

Time 45m

Yield 2

Number Of Ingredients 4

1 cup water
3 tablespoons cornstarch
2 ½ cups frozen strawberries, thawed and cut into bite size pieces
¾ cup white sugar

Steps:

  • Whisk water and cornstarch together in a large saucepan.
  • Stir strawberries and sugar into the water.
  • Cook strawberry mixture over medium heat until thick, about 10 minutes.
  • Allow to cool completely before use.

Nutrition Facts : Calories 397.8 calories, Carbohydrate 100.8 g, Fat 0.6 g, Fiber 4 g, Protein 1.3 g, Sodium 6.6 mg, Sugar 84.4 g

FROZEN STRAWBERRY DESSERT



Frozen Strawberry Dessert image

My grandpa gave me many of my grandmother's and great-grandmother's recipes, including this frozen strawberry dessert, along with many wonderful stories about them. -Kate Murphy, Union Bay, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 10 servings.

Number Of Ingredients 11

1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup butter, melted
1/2 cup chopped walnuts
2 large egg whites
2/3 cup sugar, divided
2 teaspoons water
1/8 teaspoon cream of tartar
1 package (16 ounces) frozen sweetened sliced strawberries, thawed
2 tablespoons lemon juice
1 cup heavy whipping cream

Steps:

  • Preheat oven to 350°. In a small bowl, combine the first four ingredients. Place in a 15x10x1-in. baking pan. Bake until golden brown, 18-20 minutes, stirring occasionally; cool on a wire rack. Set aside 1/3 cup for topping; sprinkle remaining nut mixture into a lightly greased 13x9-in. dish., In a large saucepan, combine the egg whites, 1 tablespoon sugar, water and cream of tartar over low heat. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed until mixture reaches 160°. Pour into a large bowl. Add strawberries, lemon juice and remaining sugar; beat on high for 8 minutes or until light and fluffy., In another large bowl, beat cream until stiff peaks form. Fold into strawberry mixture. Transfer to prepared dish; sprinkle with the reserved nut mixture. Cover and freeze for 6 hours or overnight.

Nutrition Facts : Calories 368 calories, Fat 22g fat (12g saturated fat), Cholesterol 52mg cholesterol, Sodium 94mg sodium, Carbohydrate 42g carbohydrate (31g sugars, Fiber 2g fiber), Protein 4g protein.

STRAWBERRY MOUSSE CAKE (HOMEMADE AND DELICIOUS)



Strawberry Mousse Cake (homemade and delicious) image

Strawberry Mousse Cake is simply delicious. Homemade almond sponge cake, light strawberry mousse, and fresh strawberries. Easy recipe for any event.

Provided by Jernej Kitchen

Categories     Desserts

Time 50m

Yield makes 1 cake pan (23 cm / 9-inch)

Number Of Ingredients 19

165 g butter (5.8 oz) softened at room temperature
100 g sugar (½ Cup or 3.5 oz)
1 egg
1 egg yolk
2 tbsp whipping cream
1/2 tsp vanilla essence or vanilla seeds
1 tsp lemon zest, freshly grated
135 g all-purpose flour (1 cup + 1 tbsp or 4.7 oz)
40 g ground almonds (1/3 cup or 1.4 oz) (or ground unsalted pistachios)
1 tsp baking powder
15 g gelatin sheets (0.5 oz)
400 g fresh strawberries, hulled (0.9 lb)
100 g sugar (½ Cup or 3.5 oz)
1 tsp lemon juice, freshly squeezed
400 g whipping cream (0.9 lb)
40 g powdered sugar (5 tbsp or 1.4 oz)
1/2 tsp vanilla essence or vanilla seeds
16 fresh strawberries (washed and hulled)
50 ml Elderflower cordial

Steps:

  • Grease two round cake pans (23 cm / 9-inch) with butter and lightly dust with flour. Tap out any excess flour. If you don't have two cake pans, don't worry, you can use one cake pan. You will, however, need to cut the cake in half lengthwise after it's baked and at room temperature. Preheat your oven to 170 °C / 340 °F (or 160 °C / 320 °F if you are using a convection oven). Using a handheld mixer or stand mixer fitted with a whisk attachment cream softened butter for about 2 - 3 minutes or until soft and creamy. Add the sugar and continue to beat for about 5 minutes at medium speed. The mixture should be smooth and creamed.
  • In a bowl, whisk together an egg, egg yolk, whipping cream, vanilla essence or vanilla seeds, and lemon zest in a clean, separate bowl stir to combine all-purpose flour and ground almonds. Add a pinch of salt and baking powder. With the mixer on low speed, alternate adding wet ingredients (egg mixture) and dry ingredients (flour mixture) until completely incorporated and smooth. Don't overmix; just make sure there are no lumps.
  • Divide and pour the batter evenly into cake pans. Using a spatula spread the batter evenly. Lightly tap on the countertop to release air bubbles. Place in a preheated oven and bake for 20 - 25 minutes at 170 °C / 340 °F (or 160 °C / 320 °F if you are using a convection oven) or until the cake is baked through. If you are baking the whole batter in just one cake pan, bake for about 10 - 15 minutes longer or until the cake is baked through (cut in half lengthwise once the cake is cool). Allow cakes to cool for about 10 minutes in the pans, then remove the cake pan and set on a wire rack to cool completely. The cakes need to be completely cool before assembling.
  • Soak gelatin sheets in cold water for about 10 - 15 minutes. Wash and hull the strawberries. Cut the small ones in half and quarter the large ones. Transfer to a large bowl. Add the sugar and freshly squeezed lemon juice. Stir with a spoon and set aside for 5 - 10 minutes for strawberries to macerate and release its natural juices. Then, blend into a smooth strawberry puree using an immersion blender. Strain the strawberry puree through a fine sieve to get rid of any large bits and pieces, so that the strawberry mousse will be creamy and smooth.
  • Line the edge of your clean round cake pan (23 cm / 9-inch) and 5 cm (2-inches) high with baking paper or food-safe acetate foil for cakes. This will help prevent those beautiful fresh strawberries from oxidizing. Place one almond cake layer on the bottom of the cake pan. Brush with half of the elderflower cordial (or other sugar syrup). Arrange the halved strawberries around the inside of the mold, cut side out. Gently press the strawberries into the cake layer, so they won't move when you pour the strawberry mousse over them.
  • In a large bowl, whisk together whipping cream and powdered sugar on high speed until stiff peaks form-Transfer 100g (1/2 cup) of strawberry puree to a saucepan and place over medium-low heat. Once the strawberry puree is hot, remove from the heat and add drained gelatin sheets. Whisk vigorously using a whisk until the gelatin is completely dissolved. Gradually pour the strawberry - gelatin mixture back to the rest of the strawberry puree while continually whisking to get a smooth texture. Slowly (in three additions) gently fold the strawberry puree into the whipped cream mixture using a spatula. Only add the next addition once the first one has been completely incorporated. It's super important that the strawberry puree is at room temperature, or the mousse won't work. The strawberry mousse will be smooth and slightly runny. Pour the mousse over the prepared cake layer in the cake pan. Spread evenly and make sure that the mousse covers all the strawberries. Place in the fridge for 15 minutes.
  • Remove the cake from the fridge and carefully place the second almond cake layer on top of the mousse (the mousse needs to be stable). Gently press the cake layer into the mousse. Brush the almond sponge cake with the rest of the elderflower cordial. Cover with cling film and place in the fridge for at least 4 - 6 hours or even better overnight. Before serving, remove the pan and all the foils. Transfer to a beautiful serving plate or cake stand. Dust with powdered sugar and decorate with almond flakes and fresh strawberries. Optionally garnish with meringue cookies. Slice the cake and serve as soon as possible. Cover leftover cake tightly and store it in the refrigerator for 2 days.

Nutrition Facts : ServingSize 12, Calories 392, Sugar 24 g, Sodium 165 mg, Fat 27 g, SaturatedFat 16g, TransFat 0.9 g, Carbohydrate 35 g, Fiber 1.8 g, Protein 5.2 g, Cholesterol 100 mg

25 BEST WAYS TO USE FROZEN STRAWBERRIES



25 Best Ways to Use Frozen Strawberries image

These frozen strawberry recipes go beyond milkshakes and smoothies! From cobbler to scones to cheesecake, wait until you see how versatile frozen strawberries can be!

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

Simple Strawberry Smoothie Recipe
Old Fashioned Strawberry Cobbler
Strawberry Scones
Strawberry Pie With Frozen Strawberries
Strawberry Milkshake Without Ice Cream
Strawberry Vinaigrette
Strawberry Trifle
Frozen Strawberry Cheesecake
Easy Strawberry Tart
Perfect Strawberry Muffins Recipe
Homemade Strawberry Ice Cream
Frozen Strawberry Daiquiri
Strawberry Popsicles
Strawberry Mango Smoothie
Homemade Korean Strawberry Milk
Strawberry Oatmeal Bars
Strawberry Peach Smoothie
Easy Strawberry Crepes Recipe
Strawberry Blueberry Smoothie
Strawberry Angel Food Cake
Strawberry Jello Salad
Strawberry Pineapple Smoothie
Best Strawberry Mousse
Strawberry Cream Floats
Strawberry Preserves with Frozen Strawberries

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a strawberry recipe in 30 minutes or less!

Nutrition Facts :

FROZEN STRAWBERRY MOUSSE CAKE



Frozen Strawberry Mousse Cake image

Make and share this Frozen Strawberry Mousse Cake recipe from Food.com.

Provided by KittyKitty

Categories     Frozen Desserts

Time 2h40m

Yield 1 cake, 4-6 serving(s)

Number Of Ingredients 6

1 (15 ounce) can canned strawberries in syrup
1 (1/4 ounce) envelope gelatin powder
6 trifle sponge cakes
3 tablespoons strawberry jam
1 cup creme fraiche
1 cup whipped cream, to decorate

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.

Nutrition Facts : Calories 2381.2, Fat 44.1, SaturatedFat 21.3, Cholesterol 790.6, Sodium 1725.3, Carbohydrate 460.6, Fiber 5.5, Sugar 285.2, Protein 40.8

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