*  Exported from  MasterCook II  * 
  
                             Strawberry Basket 
  
 Recipe By     : Little Mom 
 Serving Size  : 1    Preparation Time :0:00 
 Categories    : Cakes                            Fruit 
  
   Amount  Measure       Ingredient -- Preparation Method 
 --------  ------------  -------------------------------- 
                         Cake 
    2      Cups          All-Purpose Flour -- sifted 
    1 1/2  Cups          Sugar 
    2      Tsp           Baking Powder 
    1 1/2  Cups          Heavy Cream 
    3      Lg            Eggs 
    1 1/2  Tsp           Vanilla 
      1/2  Pt            Strawberries, -- halved 
  
 Preheat oven to 350F.  Grease and flour 11"x5″ loaf pan; set aside.  On
 sheet of waxed paper combine flour, sugar, baking powder, 1/2 tsp. salt;
 set aside.  In large bowl at high speed beat cream until stiff; set aside. 
 In medium bowl, at high speed beat eggs and vanilla, until thick and lemon
 colored; fold into whipped cream.  With spatula fold into flour mix and
 pour into pan.  Bake 45-50 minutes.  Cool on wire rack.  Cut and remove 1″
 slice from top of cake.  Take knife with serrated edge and remove cake to
 make a shell with 1″ walls.  Fill cake shell with strawberry mousse.*
 (Recipe follows)  Put on top.  Cover cake with icing* (recipe follows) ;
 garnish with strawberries.  Place rest of icing in pastry bag with weave
 tip; decorate sides of cake with basket pattern.  With star tip use
 remaining icing to decorate top edge of cake. 
  
 Strawberry Mousse 
  
 1 envelope unflavored gelatin 
 1/4 cup amaretto 
 1 cup heavy cream 
 1 pt strawberries, sliced 
 1/2 cup sugar 
  
 In small glass measure, sprinkle gelatin over amaretto and set aside for 5
 minutes until gelatin softens.  In small bowl, at high speed beat cream
 until stiff; refrigerate.  In large skillet over low heat toss strawberries
 with sugar until sugar dissolves (about 3 minutes) Remove from heat, stir
 in gelatin mixture until blended.  Cool to room temperature; fold into
 whipped cream. 
  
 Icing: 
  
 2 cups heavy cream 
 1/4 cup confectioner’s sugar 
 2 tsp. vanilla extract 
  
 In large bowl at high speed, beat ingredients until mix is stiff 
  
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