Strain the syrup
from the strawberries into a large heatproof jug.
Sprinkle over the gelatin and stir well. Stand the
jug in a saucepan of hot water and stir until the
gelatin has dissolved.
Leave to cool,
the chill in the fridge for just under 1 hour, until
beginning to set. Meanwhile, cut the sponge cake in
half lengthways and then spread the cut surfaces
evenly with the strawberry conserve.
Slowly whisk the
crème fraiche into the strawberry jelly, then whisk
in the canned strawberries. Line a deep 20cm/8in
loose-based cake tin with non-stick baking paper.
Pour half the
strawberry mousse mixture into the tin, arrange the
sponge cakes over the surface and then spoon over
the remaining mousse mixture, pushing down any
sponge cakes which rise up.
Freeze for 1-2
hours until firm. Unmould the cake and carefully
remove the lining paper. Transfer to a serving
plate. Decorate with whirls of cram, a few
strawberry leaves and a fresh strawberry, if you
have them.
Cold
Desserts Recipes - Frozen Strawberry Mousse Cake Recipe
