Yummy Cake....6 hrs To Make

Yes....Yes....6 hrs. (maybe longer with chilling time) BUT please don't let this scare you off from making.....

But if you are around and don't mind baking....then this is def worth the wait.

I usually always make Southern Living's Triple Decker Strawberry Cake....but last month the April issue came and there was a whole section on strawberries. (if you know me then you know I am giggly for strawberries)

One of the cakes inside was the

Strawberry Mousse Cake

• Cake Layers
• 1 1/4 cups butter, softened
• 2 1/4 cups granulated sugar
• 7 egg whites, at room temperature
• 3 1/2 cups cake flour
• 4 teaspoons baking powder
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
  
  
• Strawberry Mousse
• 1 envelope unflavored gelatin
• 2 cups sliced fresh strawberries
• 1/4 cup granulated sugar
• 1 cup whipping cream
  
  
• Strawberry Frosting
• 3/4 cup butter, softened
• 5 cups powdered sugar, sifted
• 3/4 cup finely chopped fresh strawberries
  
  

  Preparation

• 1. Prepare Cake Layers: Preheat oven to 350°. Beat 1 1/4 cups softened butter and 2 1/4 cups granulated sugar at medium speed with a heavy-duty electric stand mixer until fluffy. Gradually add egg whites, one-third at a time, beating well after each addition.
  
  
• 2. Sift together cake flour and baking powder; gradually add to butter mixture alternately with 1 cup water, beginning and ending with flour mixture. Stir in vanilla and almond extracts. Pour batter into 4 greased and floured 8-inch round cake pans. (I only did 3 pans)
  
  
• 3. Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes).
  
  
• 4. Prepare Strawberry Mousse: Sprinkle gelatin over 1/4 cup water in a small bowl; let stand 5 minutes. Process 2 cups sliced strawberries and 1/4 cup granulated sugar in a blender or food processor until smooth, stopping to scrape down sides as needed. Transfer strawberry mixture to a small saucepan; bring to a boil over medium-high heat. Remove from heat. Add gelatin to strawberry mixture, stirring constantly until gelatin dissolves. Cover and chill until consistency of unbeaten egg whites, stirring occasionally (about 30 minutes). Mine took about 50 mins to get to this stage
  
  
• 5. Beat cream at low speed until foamy; increase speed to medium-high, and beat until soft peaks form. Fold whipped cream into strawberry mixture until well blended. (I added some red coloring) Cover and chill 30 minutes or just until mixture is thick enough to hold its shape when mounded.
  
  
• 6. Spread about 1 cup Strawberry Mousse between each cake layer, leaving a 1/4-inch border around edges; cover and chill 3 hours or until mousse is set.
  
  
• 7. Prepare Strawberry Frosting: Beat 3/4 cup softened butter at medium speed 20 seconds or until fluffy. Gradually add powdered sugar and 3/4 cup finely chopped strawberries, beating at low speed until creamy. Spread frosting on top and sides of cake.
  
  

Now the reviews were mixed here....I'm guessing due to the fact that because the recipe said to do something for 30 mins....doesn't mean it is gonna take 30 mins. Each house temperature/oven/fridges are different. And so they commented they had mush for mousse. Well....the recipe DID said 30 mins to chill and stir the mousse OR until it was like egg whites unbeaten consistency. I actually used the freezer and then it took 50 mins to get to that consistency. I thought the recipe was RIGHT ON and everything came out beautifully.

Also, if you EVER have made a buttercream with butter and powdered sugar you know the sucker is going to melt so 1. work fast 2. stick it in fridge fast.

This frosting had the same ingredients that their Triple Decker does...but less butter and strawberries. I found it easier to work with and tasted just as yummy! In fact for the triple decker I'll prob use this one from now on (If your strawberries are too runny...liquid is the enemy here....I sometimes gently squeeze my strawberries between paper towels)

The mousse was a tad pale ....so I added a bit of my food coloring gel to it...

(anything to give it more pink...pink is pretty!!)

Also, it calls for 4 8" pans...I only did 3 pans....and it was huge!! I can't imagine 4 cake levels....but if you are going for dramatic ...go for it!!! The bigger the better I guess!

So if you are up for the challenge...I saw make this cake! It's a delicious cake...Southern Living has another winner on their hands again!