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1
Defrost the frozen strawberries and pour the entire package, including syrup, into a blender or food processor and puree for 10 to 15 seconds until smooth.
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2
Combine the strawberry puree with 1 1/2 cups of the water in a small saucepan over medium heat.
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3
When the strawberry mixture comes to a boil, add the entire package of Jell-O, stir to dissolve, and remove the pan from the heat to cool.
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4
When the strawberry mixture has cooled to room temperature, divide it in half into two medium bowls.
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5
Beat the whipping cream until it is thick and forms peaks.
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6
Fold the cream into one of the bowls of the strawberry mixture until well combined.
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7
This is your strawberry mousse.
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8
Cover and chill.
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9
To the other bowl, add the remaining 1/4 cup of water.
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10
This is the strawberry syrup.
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11
Cover and chill this mixture as well.
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12
Preheat the oven to 350 degrees.
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13
Beat the egg yolks until they turn creamy and a much lighter shade of yellow.
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14
Add the sugar and blend it well into the yolks.
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15
Add the water and vanilla and combine well with the yolks mixture.
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16
Sift together the flour, baking powder, and salt, and add it to the yolk mixture.
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17
Mix well until the batter is smooth.
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18
In a separate bowl, beat the egg whites until smooth, then add the cream of tartar.
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19
Continue to beat until the whites are stiff and form peaks.
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20
Fold the egg whites into the batter and mix slowly just until well combined.
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21
Pour the batter into an ungreased 17 X 11-inch cookie sheet (with turned-up edges all the way around) and bake for 25 to 30 minutes or until the top of the sponge cake is a light brown color.
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22
When the cake has cooled and the mousse has firmed up, you are ready to assemle the cake.
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23
First divide the cake into three even sections by cutting down the width of the cake twice with a sharp knife.
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24
Be sure the cake has coom loose from the pan.
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25
You may need to use a spatula to unstick the cake sections.
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26
Divide the mousse in half and spread each half onto two sections of the cake.
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27
Carefully place the layers on top of each other so that the mousse has been sandwiched in the middle between the three layers.
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28
This cake can be stored in the refrigerator for several days until you need it.
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29
When you are ready to assemble the dessert, slice the cake into 6 even sections.
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30
Put a slice into a medium-sized bowl (or a large goblet if you have one), then arrange 2 to 3 scoops of vanilla ice cream around the cake.
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31
Pour a sixth of the strawberry sauce over the top of the cake and ice cream, sprinkle some sliced strawberries on top, then cover the thing with whipped cream.
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32
Repeat with the remaining servings.
