Strawberry shortcake parfait:
1 large angel food cake (plain),
2 pkg fresh strawberries( frozen is fine),
1 tub of cool whipped topping,
strawberry mousse.
Make strawberry mousse according to recipe, Blend one pkg of strawberries to make puree (I used pulse for this), and the other pkg cut strawberries in half, put aside. Cut angel food cake into three sections. Layer bowl first with one section of angel food cake, (w) topping, strawberry puree, mousse, and a layer of cut strawberries. continue this procession until you reach about an inch to the top. One more layer of whipped topping on top and strawberries to garish.
Strawberry mousse recipe:
1 package sliced strawberries, frozen
1 envelope unflavored gelatine
1 cup heavy cream
1/2 cup sugar
1 teaspoon vanilla extract
Defrost and drain the strawberries. Put the juice in a measuring cup and add enough cold water to make 1 cup of liquid. Soften the gelatine in this liquid for 5 minutes, then add 1 cup of boiling water and stir until the gelatine is dissolved. Add the strawberries. Cool the mixture for 30 minutes or until it is slightly thickened. Meanwhile whip the cream until slightly thickened. Add the sugar gradually, beating constantly, until the cream is thick. Add the vanilla. Fold the whipped cream into the strawberry and gelatine mixture. Pour into a fancy mold. Chill in the refrigerator for 2 hours or until firm.
