- (18.4 oz.) box Betty Crocker™ brownie mix
- cup water
- cup oil
- cup water
- teaspoons powdered gelatin
- oz. strawberries
- cup sugar
- 1-1/2 teaspoons lemon juice
Strawberry Cheesecake Mousse:
- cup white chocolate chips
- oz. cream cheese, softened
- cups frozen whipped topping, thawed
- Brownie layer: Spray inside of an 8-inch springform pan with baking spray.
- Preheat oven to 325º F if using a non-stick pan and 350º F if using a metal pan.
- Mix together the brownie mix, with 1/4 cup water, oil, and egg. Pour into an even layer in the springform pan. Bake for 31-36 minutes, or as package directs.
- Remove from oven and allow to cool completely.
- Strawberry Gelée: Pour 1/2 cup water into a small bowl and sprinkle gelatin over top. Set aside until ready to use.
- Combine strawberries and sugar in a saucepan.
- Heat over medium heat, stirring occasionally, until mixture comes to a boil.
- Remove from heat and purée strawberries using an immersion blender (or pour into a blender and purée.)
- Press strawberry puree through a fine mesh sieve into a large bowl, if you’d like to remove the seeds.
- Stir in gelatin and lemon juice.
- Strawberry Cheesecake Mousse: Pour white chocolate chips and 2/3 cup strawberry puree into a saucepan and heat over low until melted.
- Beat cream cheese until light and fluffy.
- Stir white chocolate mixture into cream cheese.
- Fold in the whipped topping.
- Assemble cake: Pour strawberry cheesecake mousse over top of the brownie and smooth out the top surface.
- Freeze for 30 minutes while the strawberry gelée cools.
- Remove from freezer and pour the strawberry gelée over top.
- Refrigerate for at least 4 hours.
- Remove, un-mold from pan, and cut into slices to serve.
The combination of chocolate and strawberry is a classic, but this dessert puts those flavors together in a fresh way. Indulge in layers of decadently rich chocolate brownie topped with luscious strawberry cheesecake mousse and a refreshing strawberry gelée.
When strawberries are in season you can use fresh ones to make this cake, but the beauty of the recipe is that it tastes great even with frozen strawberries. So it’s perfect any time of year!
The first layer of this amazing dessert is made by simply baking a Betty Crocker® Brownie mix in an 8-inch round springform pan.
Once the brownie has baked and cooled, you can get started making the strawberry gelée.
Gelée is simply a soft gelatin made from fresh fruit. It’s thicker than a glaze and will stay put when this cake is un-molded from the springform pan.
To make it, start by blooming some gelatin in a bit of water. Sprinkle the gelatin over the water and set it aside while you make the strawberry puree.
Next, bring your strawberries and some sugar to a boil in a saucepan. If you use frozen berries, you’ll have some nice juice in the pan.
Once the frozen berries come to a boil, smash them with a wooden spoon. Then purée them, either by using an immersion blender or a traditional blender.
If using fresh strawberries, it’s best to purée them with the sugar and a tablespoon of water, then place them in a saucepan and bring them to a boil.
If you don’t want seeds in your gelée, press the strawberry puree through a fine mesh sieve.
Immediately stir the bloomed gelatin into the hot purée.
Remove 2/3 cup of the strawberry purée and mix it with white chocolate chips in the saucepan. Set it over low heat on the stove and stir until melted and smooth. Remove to allow it to cool slightly.
Now it’s time to make the strawberry cheesecake mousse. Beat the cream cheese until light and fluffy. Then stir in the white chocolate and fold in the whipped topping.
Spread it over top of the brownie and smooth out the top. Pop it in the freezer for 30 minutes while the strawberry gelée cools.
When ready, remove from the freezer and pour on the gelée.
Refrigerate for at least 4 hours and up to several days.
When ready to serve, remove from the refrigerator and un-mold from the pan.
Cut into slices and serve!