Strawberry Mousse Shortcake

Course: Dessert

Cuisine: North American

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: servings

Calories: 453kcal

Author: Lord Byron's Kitchen

This light and fluffy cake is super flavourful! Prepared with a boxed strawberry mousse mix and a cream cheese frosting, Strawberry Pudding Shortcake is topped with homemade strawberry shortcake crumbs which help to make it the most deliciously nostalgic flavour combination!

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Ingredients

For the Cake:

3/4 cup butter, softened
1 1/2 cups sugar
1 box instant strawberry mousse (69 grams in size or as close to that as you can find; see notes above for more information, and remember, use the powder only here and not already prepared mousse)
4 large eggs
1 1/4 cup whole milk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 3/4 cup all purpose flour
3 tablespoons cornstarch
4 teaspoons baking powder
1/2 teaspoon salt
pink food colouring, optional

For the Frosting:

8 ounces cream cheese
1/2 cup butter, softened
4 cups confectioner's sugar
3 tablespoons whole milk
1 cup Strawberry Shortcake Crumbs

Instructions

For the Cake:

Preheat your oven to 350 degrees F.
Grease a 9x13 inch baking pan with butter and dust with flour. Set aside.
Using a stand mixer or a handheld mixer, cream the butter and sugar together until light and fluffy.
Add the strawberry mousse powder and mix into the butter and sugar mixture.
Add each egg one at a time, beating well after each addition.
Add pink food colouring, if using. A little goes a long way! Beat until incorporated.
In another bowl, whisk together the milk, oil, and vanilla extract. Add this mixture to the butter and egg mixture in thirds, beating after each addition.
Next, add in the flour, cornstarch, baking powder, and salt. Beat until mix through.
Pour the batter into prepared baking pan.
Bake for 1 hour. Test doneness by inserting a wooden toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. If not, bake for 5 more minutes and test again.
Once done, remove from oven and set onto a wire cooling rack. Do not invert the cake. This cake will stay in the baking pan. Allow cake to fully cool.

For the Frosting:

Beat the cream cheese and butter together until smooth and uniform.
Add the confectioner's sugar one cup at a time, beating well after each addition.
Next, add the milk one tablespoon at a time, beating well after each addition. You may need more or less milk, so it's important to add a little at a time.
Spread the frosting evenly over the cooled cake. Top with a sprinkling of strawberry shortcake crumbs.
Serve and enjoy!

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