Strawberry Shortcake

1. 1

   Preheat oven to 350u00b0F. Grease 2 - 9 inch cake pans.

2. 2

   Prepare cake mix according to package instructions, adding ground almonds. Distribute batter between pans and bake for 15 mins, or until a skewer inserted in the center comes out clean. Let cool in pans for 5 mins then transfer to wire racks to cool completely.

3. 3

   Reserve 1 large strawberry for garnish. Trim and slice remaining strawberries 1/4 inch thick. Using a mini star cookie cutter, cut a star out of the middle each center (the largest) slice of strawberry. Set aside. Chop remaining sliced strawberries.

4. 4

   Prepare mousse mix according to package directions. Add cream cheese and beat until smooth. Fold in whipped cream. Stir in orange zest. Reserve 2 cups. Fold chopped strawberries into remaining mousse.

5. 5

   Lightly grease an 8 inch springform cake pan. Trim cake layers to 1/2 inch thick then fit 1 cake inside of prepared pan. Arrange strawberry slices around side of pan. Spread 1/4 of the filling around edge of cake to adhere strawberries and fill stars. Fill center with strawberry mousse. Press second cake layer on top then chill for 1 hour.

6. 6

   Remove chilled cake from pan and transfer to a serving platter. Whisk reserved mousse mixture until smooth then transfer to a piping bag with a petal tip. Pipe concentric circles of ruffles over top of cake. Garnish with reserved whole strawberry, blueberries and mint.

* Per serving · 4 servings · Values may vary.