Strawberry Mousse Cake Filling. Make the strawberry mousse first so it has time to chill. Whisk together the flour, baking powder, soda, and salt in a medium bowl.
Cool in pans on wire. Combine the strawberry puree with lime juice and sugar.
Clean And Slice The Strawberries, In A Blender Or Food Processor Add The Sliced Strawberries And The Sugar And Puree.
Cool in pans on wire.
In A Large Bowl, Whisk Together Whipping Cream And Powdered Sugar On High Speed Until Stiff Peaks Form—Transfer 100G (1/2 Cup) Of Strawberry Puree To A Saucepan And Place Over.
Grease a charlotte cake pan.
Stir One Portion Of The Strawberry Powder Into The Puree.
Images References :
In A Large Mixing Bowl, Combine The Cake Mix, Eggs, Oil, Sour Cream, And Milk.
Put the strawberries and all their liquids in into a blender or a food.
Bake At 350° For 22 To 25 Minutes Or Until A Wooden Pick Inserted In Center Comes Out Clean.
Place a large 9 inch / 23 cm cake ring over a small baking tray lined with baking paper (parchment paper) or a mat.
Sprinkle The Gelatin Over The 3 Tablespoons Of Cold Water In A Small Microwave Safe Bowl And Set Aside.