Strawberry Shortcake with Strawberry Mousse

Cake

1. PLACE oven rack in center of oven.
2. PREHEAT oven to 350°F.
3. FIT bottom of a 9-inch springform pan with a circle of parchment paper.
4. COAT sides of the springform pan with butter.
5. COVER a baking sheet with a sheet of parchment paper.
6. PLACE springform pan onto baking sheet and SET ASIDE.
7. PLACE 3/4 cup all-purpose flour into a medium bowl.
8. ADD 1 teaspoon baking powder and ADD 1/8 teaspoon fine sea salt.
9. WHISK to combine and SET ASIDE flour mixture.
10. CRACK 1 large egg into a mixing bowl or into the bowl of a stand mixer fitted with the paddle attachment.
11. ADD 1 large egg yolk.
12. MIX thoroughly.
13. ADD 1/2 cup granulated sugar.
14. ADD 1/4 cup plain Greek yogurt.
15. ADD 3/4 teaspoon vanilla extract.
16. MIX thoroughly.
17. ADD flour mixture to egg mixture.
18. FOLD just until combined. Do not overmix.
19. ADD 1/4 cup neutral oil.
20. FOLD just until combined. Do not overmix.
21. POUR batter into prepared springform pan and SPREAD evenly.
22. TAP pan on countertop to evenly DISTRIBUTE batter.
23. BAKE 23 – 25 minutes or until golden brown and a toothpick inserted into center of cake comes out clean.
24. PLACE pan onto a cooling rack ALLOW to cool 5 minutes.
25. INVERT cake pan onto cooling rack and OPEN springform pan.
26. LIFT pan bottom and sides away from cake and PEEL away parchment paper.
27. INVERT cake and ALLOW to cool to room temperature.

Strawberry Mousse

1. WASH and DRY springform pan.
2. ASSEMBLE and SET ASIDE springform pan.
3. BRING a large pot of water to boil and REDUCE temperature to simmer.
4. PLACE 1 tablespoon unflavored powdered gelatin into a small heat proof bowl.
5. ADD 1 tablespoon powdered sugar.
6. STIR thoroughly to combine.
7. ADD 1/4 cup water and SET ASIDE gelatin mixture.
8. HULL 1 package (16 ounces) strawberries.
9. PLACE about 3 cups strawberries into a blender or food processor and PUREE.
10. SET ASIDE strawberry puree.
11. DICE remaining hulled strawberries and SET ASIDE.
12. PLACE 2/3 cup white chocolate into a large heat proof bowl.
13. PLACE bowl over simmering water and ALLOW to heat until chocolate is melted. (note: white chocolate does not change shape when melted)
14. WHISK melted white chocolate until smooth.
15. TURN OFF heat and DO NOT REMOVE bowl from pot of hot water.
16. HEAT gelatin mixture in microwave 20 seconds or until gelatin is completely liquefied.
17. ADD gelatin mixture to melted white chocolate and WHISK vigorously to incorporate.
18. ADD strawberry puree and WHISK until thoroughly combined.
19. SET ASIDE chocolate mixture on countertop.
20. PLACE 3/4 cup heavy cream into a mixing bowl or into the bowl of a stand mixer fitted with the whisk attachment.
21. WHISK until soft peaks form.
22. ADD remaining 2 tablespoons powdered sugar and WHISK until medium peaks form.
23. SET ASIDE whipped cream.
24. ADD 1 ½ cups plain Greek yogurt to chocolate mixture.
25. ADD 2 tablespoons crème de cassis or Chambord or Kirsch (if using).
26. WHISK vigorously to combine.
27. FOLD whipped cream into chocolate mixture just until combined. Do not overmix.
28. ADD diced strawberries and FOLD just until combined. Do not overmix.
29. SET ASIDE strawberry mousse.
30. PLACE cooled cake into springform pan.
31. POUR mousse over cake.
32. SHAKE and TAP pan on countertop until mousse evenly coats sides and top of cake.
33. CHILL cake in refrigerator 1 hour.
34. COVER pan with plastic wrap and DO NOT ALLOW plastic to touch mousse.
35. CONTINUE chilling cake in refrigerator at least 5 hours and up to 2 days.

Decoration

1. HULL 1 package (16 ounces) strawberries.
2. CUT strawberries into slices about 1/8 inch thick.
3. SET ASIDE strawberry ends and GROUP remaining slices by size.
4. PLACE largest slices flat against outside edge of top of cake in a ring with overlapping edges and with points facing outwards.
5. CONTINUE forming rings on top of cake WORKING from outside edge toward center and WORKING from largest to smallest strawberry slices.
6. ALLOW a small circle of mousse to remain uncovered in center of cake.
7. DICE reserved strawberry ends and remaining strawberry slices and PLACE in center of cake.
8. CHILL 30 minutes.
9. WARM outside of springform pan using a hairdryer or warm, damp kitchen towels.
10. REMOVE sides of springform pan and TRANSFER cake to a serving platter.
11. SERVE immediately.
    
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