Strawberry Mousse Pie Food

STRAWBERRY MOUSSE

Steps:

• Put all but 2 strawberries into a pan along with 100ml water and the sugar. Over a medium heat, cook strawberries until soft enough to mash, about 3 mins. Take off the heat and squash the berries, using a fork, until pulpy. Add the marshmallows, then stir them into the hot strawberries until they dissolve. Leave to cool.
• Whip the cream until it holds its shape. Fold the cream into the cooled strawberry mix, then spoon into one bowl or separate pots and chill for about 2 hrs, or until set. Cut the reserved strawberries in half and use to decorate.

GRANDMA'S STRAWBERRY-RHUBARB PIE

Steps:

• Crust Preparation:
• Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
• Preheat oven to 425 degrees F.
• Filling Preparation:
• Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

EASY FRESH STRAWBERRY MOUSSE

Steps:

• Clean and slice the strawberries, In a blender or food processor add the sliced strawberries and the sugar and puree. Remove 1/2 a cup of puree and set aside.
• In a cold bowl add the cream and beat until stiff peaks form. Then fold in the remaining puree (not the 1/2 cup) gently.
• Divide the 1/2 cup of puree between the 4 small/medium** glasses and top with the strawberry mousse. Refrigerate for approximately 1 hour or even over night if desired. Top with fresh sliced strawberries and serve. Enjoy.
• ** for size purposes, the glasses I used hold 1 cup of water.

STRAWBERRY LIME MOUSSE

Steps:

• Put the sweetened condensed milk, strawberries, sugar and lime juice in a blender. Blend until smooth and well mixed. Transfer to a bowl. Using a rubber spatula, fold in the lime zest and thawed frozen whipped topping until thoroughly combined.
• Scoop into 6 pretty glasses and add a vanilla wafer to each serving.

STRAWBERRY PIE MOUSSE

Steps:

• In a food processor, combine strawberries and sugar; cover and process until smooth. Strain and discard seeds. Return strawberry mixture to the food processor. Add pudding mix; cover and process until smooth. , Transfer to a large bowl; fold in whipped topping. Spoon into dessert dishes. Refrigerate until serving.

LOW CARB NO BAKE STRAWBERRY CREAM PIE

Steps:

• Place all crust ingredients into a food processor and pulse until they are the consistency of fine crumbs. Grease a 10-inch springform pan. Spread crust ingredients onto the bottom of the pan.
• Place the water into a small saucepan and sprinkle the gelatin over it. Heat on low, stirring constantly until the gelatin completely dissolves. Allow to cool.
• Place all the remaining filling ingredients, except heavy cream, into the food processor and process until smooth. Remove and place this filling mixture into a stand mixer and add heavy cream. Combine, on high, until mixture is whipped. Slowly blend in the cooled gelatin for another minute. Spread this mixture onto the crust. Lay sliced strawberries over the filling.
• For the topping, pour the heavy cream into a stand mixer with Vanilla Crème Sweet Drops and blend until whipped. Taste and adjust Sweet Drops as needed. Smooth this over the strawberries. Refrigerate for 2 - 3 hours or overnight.

STRAWBERRY MOUSSE CAKE

Steps:

• Preheat the oven to 350 degrees.
• In a large mixing bowl, combine the cake mix, eggs, oil, sour cream, and milk. Beat for 1 minute on low speed. Beat for 2 minutes on medium speed.
• Divide the batter into 2 - 8 inch greased and floured baking pans. Bake for 25-27 minutes, or until a toothpick comes out with just a few crumbs. Remove from the oven and let cool 15 minutes in the pan. Flip out onto a cooling rack and cool completely.
• Beat the cream cheese until soft and creamy. Add 3/4 cup strawberry pie filling and beat again until completely mixed in. Fold in the Cool Whip gently.
• Level the cakes and place one layer on a plate. Spread the strawberry mousse evenly over the cake. Top with the second cake half. Place in the refrigerator to keep cool while making the frosting.
• For the white frosting, beat the butter, vanilla, and salt until creamy. Slowly add the powdered sugar and 1/4 cup whipping cream until everything is mixed in. Beat on high for 2 minutes until light and fluffy. Set aside.
• For the chocolate frosting, beat the butter, vanilla, and salt until creamy. Slowly add the powdered sugar, cocoa powder, and whipping creamy until mixed in. Beat on high for 2 minutes until light and fluffy.
• Spread the white frosting on top, reserving some for the top and bottom edges. Make sure the frosting is smooth and level.
• Spread the chocolate frosting evenly on the sides of the cake. Let the frosting sit for 20 minutes, then use a paper towel to gently smooth the sides of the cake.
• Use a piping bag and tip to pipe the remaining white frosting around the top and bottom of the cake.
• Spoon the remaining pie filling evenly onto the top of the cake. Decorate with fresh strawberries, if desired. Store cake in a sealed container in the refrigerator. Serves 12-14.

STRAWBERRY MOUSSE

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Stir in flour. Press onto the bottom of a 9-in. or 10-in. springform pan; prick with a fork. , Bake at 350° for 10 minutes. Reduce heat to 300°; bake 20-25 minutes longer or until lightly browned. Cool. , Meanwhile, for filling, puree enough berries (about 1-1/2 pints) to make 2 cups. Set aside remaining berries for garnish. Stir lemon juice and sugar into puree. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add to puree; chill until mixture begins to thicken. , Fold in whipped cream and food coloring if desired. Pour into crust; chill until set. Garnish with reserved strawberries.

RASPBERRY MOUSSE PIE

Steps:

• Lightly coat a 9-inch square metal baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides. Arrange graham crackers in an even layer in pan, breaking them to fit as necessary. Place lemon juice in a small bowl and sprinkle with gelatin. Let sit until gelatin softens, 3 minutes. In a blender, puree 2 cups raspberries until smooth, scraping down bowl as needed. Pour through a fine-mesh sieve into a measuring cup, pressing on solids (you should have about 1 cup of puree); discard solids.
• In a small saucepan, combine raspberry puree and 1/2 cup sugar over medium. Cook until bubbles form at edge. Add gelatin mixture and cook, stirring constantly, just until gelatin dissolves, about 1 minute. Transfer mixture to a small bowl and let cool to room temperature, 20 minutes. In a large bowl, using an electric mixer, beat cream and 2 tablespoons sugar on medium-high until firm peaks form, about 4 minutes. With a rubber spatula, gently fold in raspberry puree mixture until combined. Pour over graham crackers. Smooth top with an offset spatula and arrange 3 cups raspberries on top. Refrigerate until set, about 2 hours (or up to overnight).
• Using parchment, gently lift pie out of pan and place on a serving plate. Peel away parchment from sides of pie; trim excess paper with scissors or a sharp knife. Cut into 12 pieces to serve.

STRAWBERRY MOUSSE PIE

Steps:

• In a small saucepan, mix the gelatin with cold water and allow it to bloom for about 5 minutes. Heat over low heat, stirring until the gelatin is dissolved. Remove from heat.
• In a blender or food processor, puree the strawberries and sugar. Pour into a bowl and add the gelatin mixture. Chill 15-20 (in the refrigerator or freezer) to thicken and partially set.
• While the strawberry mixture is chilling, whip the heavy whipping cream, powdered sugar and vanilla until stiff peaks form.
• Fold the whipping cream into the strawberry mixture, leaving enough whipped cream set aside for topping.
• Pour mixture into a graham cracker crust and chill at least two hours to set. Before serving, top with additional whipped cream. Garnish with fresh strawberries or mint leaves.

STRAWBERRY MOUSSE PIE

Steps:

• In a mixing bowl combine the graham cracker crumbs, brown sugar, and melted butter. Stir together until a thick mixture forms.
• Press the crust into an un-greased pie pan. Use your fingers and the bottom of a flat cup to evenly distribute the mixture on the bottom and the sides of the pan. Make sure the pie mixture is really compacted.
• Place the pie pan in the freeze for 30 minutes before adding the filling. If you're preparing the crust days or hours in advance, cover the pie pan with foil or plastic wrap and place in the refrigerator.
• In a small bowl, add the lemon juice then sprinkle with the gelatin. Set aside and allow the gelatin to soften.
• In a blender, puree 2 cups of strawberries (remove the stems) until smooth. 2 cups of fresh strawberries will yield about 1-1.5 cups puree.
• In a pot over medium heat on the stove, combine the strawberry puree and 1/2 cup sugar. Allow the mixture to cook until the edges bubble.
• Add the softened gelatin (it will be thick) and stir until the gelatin dissolves, about 1 minute.
• Pour the pie filling into a large bowl and allow it to cool to room temperature, about 20 minutes.
• In a large mixing bowl, combine the heavy cream with 2 tbsp of sugar. Use an electric mixer to beat the cream into stiff peaks, about 4-6 minutes.
• Once you have stiff peaks, gently fold the strawberry puree into the cream, mixing until it's all combined. If you'd like to create a simple design on the top of your pie, reserve a small amount of strawberry puree.
• Remove the crust from the freezer or fridge and pour the filling into the pan. If desired, use the small amount of strawberry puree that you set aside to add a simple design to the top of the pie. I used a toothpick to create swirls.
• Loosely cover the pie pan and refrigerate for about 2 hours or up to overnight.
• Before serving, if desired, pipe on whipped cream swirls and top each swirl with a strawberry slice.
• Slice and serve. Refrigerate any leftovers.

HOME

Steps:

• Place strawberries, sugar and 1/2 cup evaporated milk in blender or food processor; cover. Puree for 20 seconds or until smooth.
• Heat remaining 1 cup evaporated milk in small saucepan over medium heat until simmering. Remove from heat. Sprinkle gelatin over milk mixture; stir until completely dissolved. Whisk in strawberry mixture; pour into a medium bowl. Refrigerate uncovered for 20 minutes or until cool to touch. Gently whisk in whipped topping and red food coloring to color desired. Pour mixture into crust.
• Refrigerate for 2 hours until set.
• Dissolve 2 to 4 drops of green food coloring in 1/2 teaspoon water in small, resealable food storage plastic bag. Add coconut. Seal bag and shake evenly to coat coconut. Spoon coconut around edge of pie to form 8 "nests". Place 3 jelly beans in center of each nest.

SIMPLE STRAWBERRY MOUSSE PIE

Steps:

• Mix the Jell-O gelatin and boiling water in a medium bowl. Stir until the Jell-O is dissolved.
• Add the ice cubes and stir until Jell-O cools and begins to thicken.
• Whisk in the Cool Whip to incorporate and then add diced strawberries. Stir until combined.
• Spoon the mixture into the graham cracker crust and refrigerate for several hours to set.
• Top with whipped cream (optional) and sliced strawberries before serving.

TRE'S STRAWBERRY MOUSSE PIE

Steps:

• Sprinkle gelatin over cold water in saucepan: Let stand for 1 minute to soften.
• Stir over low heat until gelitan is dissolved (about 1 minute).
• Remove from heat.
• Place berries, extra fine granulated sugar and gelatin mixture in food processor or blender.
• Whirl to puree. Pour into bowl, chill until mixture mounds when dropped from a spoon (1 Hour).
• Beat cream and powdered sugar in chilled bowl until soft peaks form.
• Stir 1/4 of cream into strawberry puree to lighten mixture.
• Fold in remaining cream.
• Pour into crust.
• Refrigerate for 2 hours before serving.
• Cooking time is chill time!

STRAWBERRIES & CREAM MOUSSE

Steps:

• STEP ONE Add 1 lb pureed strawberries, 1/2 c sugar, 1/2 tbsp lemon juice, 1 tsp salt, & 3 egg yolks to a 4-qt saucepan. Whisk until smooth. Over medium heat, cook and whisk until thickened (~15 minutes). Transfer to large bowl & stir in 3 tbsp Baileys Strawberries & Cream liqueur. Refrigerate until cold (about 30 min). STEP TWO Next, whisk 3 egg whites in a bowl until stiff peaks form, add to strawberry mixture. Fold gently until combined. Set aside. STEP THREE Whisk 1 cup heavy cream & 1.5 tsp vanilla in bowl until stiff peaks form. Add to strawberry mixture. Fold until combined. STEP FOUR Spoon mousse into serving cups. Chill before serving. STEP FIVE Garnish with strawberries & serve

QUICK CHEAT'S STRAWBERRY MOUSSE

Steps:

• Put the strawberries, lemon juice, sugar and 2 tbsp water in a large pan over a medium heat and cook for 5 mins until the fruit has softened. Scrape into a bowl leave to cool. Tip 300g of the mixture into a blender (reserve the rest for later), blitz until smooth and sieve into a jug.
• Whisk the mascarpone in a large bowl to soften, then add the double cream, vanilla bean paste and lemon zest, and whisk again until just starting to thicken. Fold in the blitzed, sieved strawberry purée to combine - it will thicken a bit more. Alternatively, swirl it through so you have layers of compote going through the mousse.Will keep chilled for up to a day.
• Spoon or pipe the mousse into glass tumblers and top with the reserved strawberry compote, the gingernut crumbs, pistachios and dried strawberries, if you like.

CHOCOLATE STRAWBERRY MOUSSE CAKE

Steps:

• Lightly coat the insides of 3 (9 by 1 1/2-inch) cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment with more melted butter. Set aside.
• Preheat the oven to 325 degrees F.
• Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. Remove from heat, stir until smooth, and hold at room temperature.
• Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes.
• While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff but not dry, about 3 to 4 minutes. Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites. Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.) Invert 1 of the cakes onto the bottom of a springform pan. Invert the other 2 cakes onto cake circles. Remove the parchment paper and refrigerate cakes for 30 minutes.
• To prepare the chocolate and strawberry mousse, reserve the 12 best-looking strawberries to decorate the top of the cake. In a food processor fitted with a metal blade, puree 4 ounces of strawberries (12 medium-sized berries should yield 1/2 cup of puree). Set aside until needed. Refrigerate the remaining berries until needed (that includes the 12 berries for decoration) Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 16 ounces semisweet chocolate, the white chocolate and the strawberry puree in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 12 to 14 minutes. Remove from the heat and stir until smooth. Transfer to a stainless steel bowl, using a rubber spatula to remove all of the melted chocolate mixture. Keep at room temperature until needed. In the bowl of an electric mixer fitted with a balloon whip, whisk the 6 egg whites on high until soft peaks form, about 2 minutes. Continue to whisk on high while gradually adding 2 tablespoons sugar. Whisk until stiff but not dry, about 30 seconds. Set aside at room temperature until needed.
• Using a hand-held whisk, whip the heavy cream in a well-chilled stainless steel bowl until stiff. Fold a quarter of the egg whites into the melted chocolate mixture, then fold in the whipped cream. Now fold in the remaining egg whites. Set aside at room temperature until needed.
• Assemble the springform pan. Spread 1/2 cup of chocolate strawberry mousse onto the cake layer in the assembled springform pan. Arrange 1/2 the amount of reserved strawberries (not including the 12 for decoration), stem side down, into the mousse. The berries should be arranged in 2 rings: the first ring being 3/4-inch from the outside edge of the cake, and the second, inside ring, 3/4-inch away from the first. Distribute 3 cups of mousse over the berries, being careful to keep the berries in position. Holding the pan by the top rim, gently but firmly tap the bottom of the pan 2 to 3 times on your work surface (this will eliminate air pockets). Position a cake layer on top of the mousse, then repeat the process used on the first cake layer (1/2 cup mousse, remaining strawberries, and 3 more cups mousse). Top the mousse with the remaining cake layer and gently press into position. Refrigerate the cake for 2 hours (do not freeze).
• Refrigerate 1 cup of Semisweet Chocolate Ganache for at least 1 hour. Keep the remaining ganache at room temperature until needed.
• Remove the sides from the springform pan (do not remove the bottom of the pan from the cake; this will make it easier to handle later). Use a cake spatula to smooth and fill in the sides of the cake with 2 to 3 tablespoons of room-temperature ganache. Evenly spread the remaining amount of this ganache over the top and sides of the cake. Refrigerate the cake for 1 hour.
• Transfer the chilled cup of ganache to a pastry bag fitted with a large-sized star tip. Remove the cake from the refrigerator. Pipe a circle of 12 evenly spaced stars along the outside edge of the top of the cake. Place a strawberry, stem side down, into each ganache star. Refrigerate the cake for 30 minutes.
• Cut the cake with a serrated slicer, heating the blade of the slicer under hot running water before making each slice. Allow the slices to come to room temperature for 20 to 30 minutes before serving.
• Heat the heavy cream, butter, and sugar in a 2 1/2-quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow to cool to room temperature.
• Yield: 2 cups

STRAWBERRY MOUSSE: MOUSSE DE FRAISES

Steps:

• If using sheet gelatin, soak the sheets in cold water for 15 minutes.
• Puree the strawberries in a food processor. Drain through a fine strainer to eliminate the seeds. Heat the lemon juice and dissolve the powdered gelatin into it. Or, if using sheet gelatin, drain and dissolve the softened sheets into the warm lemon juice.
• Blend the lemon juice into the pureed strawberries, add the powdered sugar, and mix thoroughly. Cool the mixture completely until it thickens.
• Whip the cream and gently fold into the strawberry mixture. Pour into a lightly buttered mold and refrigerate for at least 3 hours.
• Remove from mold, and garnish with cleaned and sweetened sliced strawberries.

STRAWBERRY MOUSSE

Steps:

• Soak the gelatine in a bowl of cold water for 10 minutes, or until soft.
• Meanwhile, blend the strawberries, lemon juice and 1 tablespoon of sugar in a food processor until smooth. Remove 100g/3½oz of the purée, cover and store in the fridge until ready to serve (this is to top the mousses).
• Drain the gelatine and add to a bowl with 2 tablespoons of the purée. Melt in the microwave or a small saucepan, but don't let it boil.
• Whisk the egg whites until they hold firm peaks. Add the remaining 4 tablespoons of sugar and whisk again, until stiff, smooth and glossy.
• Whip the cream with the vanilla extract until it holds medium-firm peaks. Using a large spoon, fold the remaining strawberry purée, followed by the gelatine mixture, into the cream until thoroughly combined. Gently fold in the egg whites. Spoon the mousse into glasses, then cover and chill for at least 2 hours, or until set.
• To serve, spoon the reserved strawberry purée over the top of each mousse and top each mousse with a halved strawberry.

STRAWBERRY MOUSSE PIE

Steps:

• In one bowl cream together cream cheese, sugar and vanilla. Fold in 1 1/2 cups whipped topping and set aside.
• In another bowl beat whipping cream and instant pudding until stiff peaks form.
• Place cream cheese mixture in the bottom of the pie crust.
• Place sliced strawberries on top of the cream cheese layer followed by the vanilla mousse.
• Top with the remaining 1 1/2 cups whipped topping.
• Let chill for 1 hour.

STRAWBERRY MOUSSE

Steps:

• In a bowl, dissolve the gelatin in 1/4 cup of the strawberry syrup you kept. Let sit 5 minutes.
• Put the bottom of the bowl in hot water until the gelatin is dissolved completely. Incorporate strawberries and yogurt. Set aside.
• In another bowl, whisk cream and sugar. Add it to the strawberries when the gelatin begins to set.
• Pour in dessert dish bowls. Put in the fridge.
• Strawberry sauce : Add enough water to the remaining strawberry syrup to obtain 1 cup of liquid.
• Pour in a casserole. Let heat at low setting. Add the cornstarch mixed in a little bit of water. Stir until thick. Add the orange zest. Let cool down. Divide the mixture equally into the dessert dish bowls already in the fridge.

FRESH STRAWBERRY MOUSSE

Steps:

• Crush strawberries; drain and reserve juice. Set berries aside. Add enough water to reserved juice to measure 3/4 cup; pour into a saucepan. Bring to a boil. In a small bowl, combine gelatin and sugar; add boiling juice mixture and stir until gelatin is dissolved. Cool completely. , Stir in crushed strawberries. In a small bowl, beat cream until soft peaks form; fold into berry mixture. Return all to the bowl. Cover and refrigerate for several hours or overnight. Before serving, beat until fluffy.

STRAWBERRY MOUSSE

Steps:

• Place half the strawberries in a bowl and sprinkle with the granulated sugar and kirsch.
• Let macerate for 15 minutes.
• Puree the remaining strawberries together with the confectioners' sugar in a blender.
• Whip the cream to stiff peaks.
• Reserve a quarter of the whipped cream for garnish and refrigerate.
• Carefully fold the remaining cream into the pureed strawberries.
• Arrange the macerated strawberries in 4 balloon-shaped wine glasses, reserving a few strawberry slices for garnish.
• Fill the glasses with the strawberry cream, cover with plastic wrap, and refrigerate for a few hours.
• Pipe the reserved whipped cream through a pastry bag fitted with a star tip over the mousse and decorate with the remaining sliced strawberries.
• Variation: Substitute an equal amount of raspberries for the strawberries.

STRAWBERRY PIE VI

Steps:

• In a medium bowl, combine gelatin and boiling water. Stir 3 minutes, or until gelatin is dissolved. Add ice and stir until gelatin thickens and cools. Fold in the whipped topping and strawberries. Chill until mixture will mound, then spoon into crust. Refrigerate for at least 2 hours before serving.

STRAWBERRY MOUSSE CAKE

Steps:

• CAKE: Butter and flour the bottom and sides of a 9 inch springform pan; set aside.
• In a large bowl beat whites and cream of tartar to soft peaks.
• Gradually beat in 1/4 cup of the sugar, continuing to beat to stiff peaks.
• In a separate bowl beat the yolks with remaining sugar until light yellow and thickened.
• Scrape yolks over whites, add lemon rind and vanilla and fold together.
• Sift flour and salt over batter, folding in gently but thoroughly.
• Transfer to prepared pan.
• Bake at 350°F for 25 minutes or until the top springs back when lightly touched.
• Let cool in pan on wire rack.
• If making ahead, remove from pan and wrap well for storage at cool room temperature for one to two days or in the freezer for up to 2 months.
• MOUSSE: In a very small saucepan sprinkle gelatin over water; set aside.
• Rinse, hull and puree berries.
• In a small saucepan combine puree, sugar and lemon juice and heat gently just long enough to dissolve sugar.
• Remove from heat.
• Warm softened gelatin over low heat until clear and syrupy.
• Stir into strawberry mixture.
• Transfer to a large bowl and chill to consistency of raw egg white.
• Whisk in the yogurt.
• Whip cream until form; fold into mousse and return to fridge.
• SYRUP: In a small saucepan bring water and sugar to a boil.
• Remove from heat, cool and stir in liqueur.
• ASSEMBLY: Using a long serrated knife, cut cake into 2 thin layers.
• Place top half, but side up, in the bottom of a clean 9 inch spring for pan.
• Drizzle half the syrup evenly over the cut side of each of the 2 halves.
• Spoon strawberry mousse over cake in pan; don't worry if mousse extends over the sides.
• Set remaining layer, cut side over mousse, pressing gently.
• Cover and chill thoroughly, overnight if possible.
• Release sides of pan, and using a wide lifter, transfer cake to service plate, doily-lined if you've thought that far ahead.
• CREAM FROSTING AND GARNISH: Rinse and hull berries.
• Slice thinly.
• Whip cream until it's stiff and firm.
• Sweeten with sugar and spread evenly over top and sides of cake.
• Arrange berry slices in circle around the top and bottom edges of the cake.
• Refrigerate until serving time, which should be within the following hour or two.