Strawberry Mousse Cake

By srumbel

Layers of vanilla, strawberry, and chocolate make this easy Strawberry Mousse cake a pretty and delicious dessert.
from insidebrucrewlife.com

Ingredients

• FOR THE CAKE
• 1 white cake mix
• 3 eggs
• 1/2 cup oil
• 1/2 cup sour cream
• 1 cup milk
• FOR THE MOUSSE
• 8 ounces cream cheese, softened
• 1 can Lucky Leaf strawberry pie filling, divided
• 1 1/2 cups Cool Whip
• FOR THE WHITE FROSTING
• 1/2 cup butter, softened
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 1/4 cups powdered sugar
• 1/4 cup heavy whipping cream
• FOR THE CHOCOLATE FROSTING
• 1/2 cup butter, softened
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups powdered sugar
• 1/4 cup cocoa powder
• 1/4 cup heavy whipping cream

Details

Preparation time 45mins
Cooking time 70mins

Preparation

Step 1

Combine the cake mix, eggs, oil, sour cream, and milk in a mixing bowl. 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 at 350 degrees for 25-27 minutes, or until a toothpick comes out with just a few crumbs. Remove 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 while making the frosting.
Beat the butter, vanilla, and salt until creamy. Slowly add the powdered sugar and whipping cream until everything is mixed in. Beat on high for 2 minutes until light and fluffy. Spoon into another bowl and set aside.
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.

Yield: 1 - 8 inch cake