The Whipped Strawberry Mousse Filling Just Takes the Cake

This recipe has received lots of wonderful comments over at Inside Bru Crew Life! Let’s have a look at what all the lovely readers have said about it:

What a pretty little cake! I love all the colors and flavors you’ve got…simple but elegant!

That is a beautiful cake!!!!!! I love that you started with a mix, it makes it a little easier!

This is gorg@!! I happened to have made 2 extra layers of my vanilla yellow cake and have them frozen. I plan to make this for my boys in individual mini versions for Valentines day this weekend. I am so excited! Thanks for the idea!!!

Ingredients

FOR THE CAKE

1 white cake mix

3 eggs

1/2 cup oil

1/2 cup sour cream

1 cup milk

FOR THE MOUSSE

8 ounces cream cheese, softened

1 can Lucky Leaf strawberry pie filling, divided

1 1/2 cups Cool Whip

FOR THE WHITE FROSTING

1/2 cup butter, softened

1/2 teaspoon vanilla extract

1/4 teaspoon salt

2 1/4 cups powdered sugar

1/4 cup heavy whipping cream

FOR THE CHOCOLATE FROSTING

1/2 cup butter, softened

1/2 teaspoon vanilla extract

1/4 teaspoon salt

2 cups powdered sugar

1/4 cup cocoa powder

1/4 cup heavy whipping cream

Instructions:

• Combine all the cake ingredients in a mixing bowl. Beat for 1 minute on low speed. Beat for 2 minutes on medium speed.
• Divide the batter into (2) 8 inch greased and floured baking pans. Bake at 350 degrees for 25-27 minutes, or until a toothpick comes out with just a few crumbs. Remove and let cool 15 minutes in the pan. Flip out onto a cooling rack and cool completely.
• Beat the cream cheese until soft. Add 3/4 cup strawberry pie filling and beat again until completely mixed in. Fold in the Cool Whip gently.
• Level the cakes and place one layer on a plate. Spread the strawberry mousse evenly over the cake. Top with the second cake half. Place in the refrigerator while making the frosting.
• WHITE FROSTING: Beat the butter, vanilla, and salt until creamy. Slowly add the powdered sugar and whipping cream until everything is mixed in. Beat on high for 2 minutes until light and fluffy. Spoon into another bowl and set aside.
• CHOCOLATE FROSTING: Same directions as for the white frosting, but add cocoa powder together with the powdered sugar.
• Spread the white frosting on top, reserving some for the top and bottom edges. Make sure the frosting is smooth and level.
• Spread the chocolate frosting evenly on the sides of the cake. Let the frosting sit for 20 minutes, then use a paper towel to gently smooth the sides of the cake.
• Decorate the cake with the white frosting using a piping bag.
• Spoon the remaining pie filling evenly onto the top of the cake. Decorate with fresh strawberries, if desired. Store cake in a sealed container in the refrigerator. Serves 12-14.

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Quick Tip: You can use your favorite pie filling instead of strawberry!

Thanks to Inside Bru Crew Life for this decadent dessert worth diving into!