1/2 15-oz box yellow cake mix or white cake mix, see note
half of ingredients on cake mix box eggs, oil, water etc
6 oz strawberry jello powder two small boxes
2 cups boiling water
1 cup cold water
3 cups whipped cream or cool whip, see note
10 fresh strawberries halved
3 oz strawberry jello powder
1 cup boiling water
1/2 cup cold water
Preheat oven to 350°F. Grease the bottom of a 13×9 inch glass baking dish and set aside.
In a medium bowl, prepare the cake batter according to the instructions on the box. [If you prefer a homemade version, see note below]
Pour cake batter evenly into the prepared pan. Bake for 15-20 minutes until golden and puffy.
Remove from the oven and cool in the pan at least 30 minutes. Meanwhile, make the strawberry mousse.
In a medium bowl, add 6 oz strawberry jello and 2 cups of boiling water. Stir slowly for one minute to dissolve.
Stir in 1 cup of cold water and set aside to cool for about 30 minutes, or until it can coat a spoon.
Add the whipped cream/topping to the jello and mix until smooth. Don’t worry if the texture is runny, as it will firm up while setting.
Once the cake is cool, spread the filling evenly across the cake using a spatula. Rap the pan on the counter a few times to level the filling and remove any trapped air.
Chill for at least 1 hour on a level surface in your fridge. Meanwhile, make the mirror glaze.
In a medium bowl, combine 3 oz jello powder with 1 cup boiling water and stir slowly for one minute until dissolved. Stir in ½ cup cold water and set aside to cool.
Remove the cake from the fridge. Arrange strawberry halves on top of the filling, approx. 4 widthwise by 5 lengthwise.
Once the jello is lukewarm, carefully pour it over the back of a spoon, dribbling across the top of the filling surface and over the strawberries.
Chill one more hour to allow the glaze to set. Congratulations, you’re done – enjoy!
-To make a yellow cake from scratch: In a medium bowl, beat 4 eggs and 1/2 cup white sugar for 5 minutes until fluffy; then fold in 1/2 cup all purpose flour until blended. -If you are planning to whip your own cream, it takes 1 1/2 cups of liquid whipping cream to make 3 cups whipped cream.
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