With the holiday weekend approaching I was racking my brain on what fruits I would like to use for a red, white and blue treat. Strawberries are delish now and blueberries are sweet too! So let’s make a cake, a refrigerated cake. Something light after all the barbecue that we will consume on Monday. This dessert can be made two days in advance, then left in the refrigerator.
Let’s start with our sauces in order to make them into mousses!
You will need a total of (3) 6 oz containers of fresh blueberries and (3) 16 oz containers of fresh strawberries to make this dessert!
You will also be using (2) 16 oz of Cool Whip (thawed)
- 6 oz Blueberries (fresh, rinsed and pick out any stems)
- 1/2 Cup Sugar
- 1/4 cup Water
Put in a small saucepan on medium high heat, stir occasionally for 15 minutes. Pour into a fine mesh strainer. Press down on berries to extract all the juice. Let cool.
- 16 oz Strawberries (cut off stems, rinse, cut into half)
- 3/4 Cup Sugar
- 1/2 Cup Water
Put into a medium saucepan on a medium high flame. Stir occasionally cook for 15 minutes. Pour into a fine mesh strainer pushing down on solids. Let cool.While your sauces are cooking away, whip up one box of White Cake Mix, make according to box directions. Use a 9″ Springform pan. Grease well. Since you are using the one box in only one pan rather than two, this will take about 35 minutes to bake, because of its’ size.
Let cool, then put into the freezer, pan and all. This will make it much easier to cut into thirds. You can freeze it overnight, or for at least a couple of hours.
If the sauces are completely cool, let’s turn them into mousses!
Take 4 oz Cool Whip, and fold it into the blueberry sauce. Put into the frig.
Take the (2) 16 oz containers of fresh Strawberries (rinse, cut off tops, slice)
Take the (2) 6 oz containers of fresh Blueberries (rinse, remove any stems)
You can set this all into the refrigerator and assemble the next day.
Remove the cake from the freezer. Horizontally slice the cake into thirds. Approximately the same size, no perfection is necessary!
Put one third of cake into the bottom of the pan, cut side up. Use half of the strawberry mousse and spread over the cake layer. Now cover with half of the sliced strawberries. One layer down two to go! Now place one more third of cake over this. It may be thin and hard to work with, so pat the cake into place if needed. Using all of the blueberry mousse cover this cake layer, spread with spatula, then top with the blueberries. Save a handful of blueberries for decorating the top. Last, set the final piece of cake on top and cover it with the remainder of strawberry mousse. Cover the top with saran wrap and put into the freezer. You can let it set up overnight, or until firm, about 3 to 4 hours. This just makes it easier to take out of the springform pan.After it is set up, let’s take it out of the springform pan. Keep the saran wrap on the top, unhook the springform latch to remove the ring. Now flip it over to remove the saran wrap on the bottom, place on your platter and remove the top layers of saran wrap.
Using the last 16 oz container of Cool Whip, frost the sides of the cake. You may want to pipe a border of Cool Whip on the bottom, if you like.
Put into the refrigerator to give it time to thaw, the cake may still be frozen inside. A couple of hours will do!
This cake is light, a lovely texture from the mousse layers and a sweetness from the fresh fruit. Make your Memorial Day celebration memorable with this All-American-Cake. This cake is so good you may want to salute the baker! Happy Holiday!