Strawberry Mousse Cake

For inner cake, use your favorite yellow cake recipe, bake in either mini muffin trays for single-serving size mousse cakes, or you can just put the mousse on top of a single layer of cake, spreading on the sides if desired, then cut individual pieces. Whichever cake method you chose, refridgerate the cake after it's cooled and get it cold before preparing the mousse.

Ingredients for Mousse:
3/4 cup boiling water
1 4-serving size package strawberry jello
1 1/4 cup (by volume) frozen strawberries
4 oz cool whip (1/2 of a "normal" sized tub)

Pour boiling water into a container with a capacity of at least a quart (preferably a 4-cup or larger measuring cup or blender). Add jello to the boiling water and stir until fully desolved. Add frozen strawberries until the liquid level reaches 2 cups. With an electric mixer (or blender), beat together the frozen strawberries and hot jello mixture until the strawberries are puried and the mixture is evenly distributed. Gently fold in the cool whip and mix until evenly distributed.

If using single-serving size, pour mousse into silicone muffin pans until the cups are about 2/3rds full. Refridgerate for 30 minutes to soft-set, then press the mini-cupcakes into the top and return to the refridgerator until fully set (an hour or two). If the mousse doesn't pull away from the edges of the silicone well, stick it in the freezer for a while to firm up more before trying to remove.

If using the full-cake method, transfer pre-baked and cooled yellow cake to a container/plate large enough to hold it and the mousse. Spoon mousse on top (and sides, if desired and accessible), refridgerate for an hour or two until firmly set before serving.

This does NOT last well in the refridgerator, must be eatten within a day or two!