Strawberries and Cream Mousse Cake

• 1 (14 -16 ounce) purchased angel food cake
• 14 cup strawberry jelly
• 2 cups whipping cream, divided
• 1 pint strawberry, washed, hulled and divided
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla

1. Slice 1 inch layer from top of cake; life off in 1 piece and set aside.
2. Hollow out cake leaving 3/4 inch border on sides and 1 inch border on the bottom.
3. Save cake crumbs for another use.
4. Beat jelly in small deep bowl at medium speed of electric mixer.
5. Add 1 cup whipping cream; beat at high speed 2 minutes or until soft peaks form.
6. Chop enough strawberries to measure 1 1/2 cups; fold into whipped cream mixture.
7. Spoon cream mixture into hollowed out cake until even with top of cake.
8. Replace cake top.
9. Whip remaining 1 cup cream in small deep bowl at high speed for 2 minutes or until thickened; beat in sugar and vanilla until soft peaks form.
10. Frost cake with whipped cream.
11. Cut remaining srawberries in half.
12. Arrange on cake.

cake, strawberry jelly, whipping cream, strawberry, powdered sugar, vanilla

Taken from www.food.com/recipe/strawberries-and-cream-mousse-cake-123042 (may not work)