Layered cake with a brownie base, topped with creamy strawberry cheesecake mousse and a strawberry gelée.
- 1 box (18.4 oz.) Betty Crocker™ Brownie Mix
- 1/4 cup water
- 1/3 cup oil
- 1 egg
- 1/2 mcup water
- 3 teaspoons powdered gelatin
- 16 oz strawberries
- 2/3 cup sugar
- 1-1/2 teaspoons lemon juice
Strawberry Cheesecake Mousse
- 1 cup white chocolate chips8 oz cream cheese, softened
- 2 cups frozen whipped topping, thawed
1Brownie layer: Spray inside of an 8-inch springform pan with baking spray. Preheat oven to 325º F if using a non-stick pan and 350º F if using a metal pan.
2Mix together the brownie mix, with 1/4 cup water, oil, and egg. Pour into an even layer in the springform pan. Bake for 31-36 minutes, or as package directs. Remove from oven and allow to cool completely.
3Strawberry Gelée: Pour 1/2 cup water into a small bowl and sprinkle gelatin over top. Set aside until ready to use.
4Combine strawberries and sugar in a saucepan. Heat over medium heat, stirring occasionally, until mixture comes to a boil.
5Remove from heat and purée strawberries using an immersion blender (or pour into a blender and purée.)
6Press strawberry puree through a fine mesh sieve into a large bowl, if you’d like to remove the seeds. Stir in gelatin and lemon juice.
7Strawberry Cheesecake Mousse: Pour white chocolate chips and 2/3 cup strawberry puree into a saucepan and heat over low until melted.
8Beat cream cheese until light and fluffy. Stir white chocolate mixture into cream cheese. Fold in the whipped topping.
9Assemble cake: Pour strawberry cheesecake mousse over top of the brownie and smooth out the top surface. Freeze for 30 minutes while the strawberry gelée cools.
10Remove from freezer and pour the strawberry gelée over top. Refrigerate for at least 4 hours.
11Remove, un-mold from pan, and cut into slices to serve.