Prep 45 mins
Cook 30 mins
This is a copycat recipe of Ruby Teusday's Strawberry Tallcake. It is extremely delicious, and my personal favortie dessert. Special thanks to Mimi's recipe archives for providing the recipe
- 1 (10 ounce) package frozen sliced strawberries in syrup
- 1 3⁄4 cups water
- 1 (3 ounce) package strawberry Jell-O gelatin dessert
- 1 cup heavy cream
- 5 eggs, separated
- 1 1⁄2 cups sugar
- 1⁄2 cup cold water
- 2 teaspoons vanilla
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cream of tartar
- 12 -18 scoops vanilla ice cream (1/2 gallon)
- 1⁄2 pint fresh strawberries, sliced
- 1 can whipped cream
- Defrost the frozen strawberries and pour the entire package, including syrup, into a blender or food processor and puree for 10 to 15 seconds until smooth.
- Combine the strawberry puree with 1 1/2 cups of the water in a small saucepan over medium heat.
- When the strawberry mixture comes to a boil, add the entire package of Jell-O, stir to dissolve, and remove the pan from the heat to cool.
- When the strawberry mixture has cooled to room temperature, divide it in half into two medium bowls.
- Beat the whipping cream until it is thick and forms peaks.
- Fold the cream into one of the bowls of the strawberry mixture until well combined.
- This is your strawberry mousse.
- Cover and chill.
- To the other bowl, add the remaining 1/4 cup of water.
- This is the strawberry syrup.
- Cover and chill this mixture as well.
- Preheat the oven to 350 degrees.
- Beat the egg yolks until they turn creamy and a much lighter shade of yellow.
- Add the sugar and blend it well into the yolks.
- Add the water and vanilla and combine well with the yolks mixture.
- Sift together the flour, baking powder, and salt, and add it to the yolk mixture.
- Mix well until the batter is smooth.
- In a separate bowl, beat the egg whites until smooth, then add the cream of tartar.
- Continue to beat until the whites are stiff and form peaks.
- Fold the egg whites into the batter and mix slowly just until well combined.
- Pour the batter into an ungreased 17 X 11-inch cookie sheet (with turned-up edges all the way around) and bake for 25 to 30 minutes or until the top of the sponge cake is a light brown color.
- When the cake has cooled and the mousse has firmed up, you are ready to assemle the cake.
- First divide the cake into three even sections by cutting down the width of the cake twice with a sharp knife.
- Be sure the cake has coom loose from the pan.
- You may need to use a spatula to unstick the cake sections.
- Divide the mousse in half and spread each half onto two sections of the cake.
- Carefully place the layers on top of each other so that the mousse has been sandwiched in the middle between the three layers.
- This cake can be stored in the refrigerator for several days until you need it.
- When you are ready to assemble the dessert, slice the cake into 6 even sections.
- Put a slice into a medium-sized bowl (or a large goblet if you have one), then arrange 2 to 3 scoops of vanilla ice cream around the cake.
- Pour a sixth of the strawberry sauce over the top of the cake and ice cream, sprinkle some sliced strawberries on top, then cover the thing with whipped cream.
- Repeat with the remaining servings.