Strawberry Dome Cakebr Bookmark Recipe: br Thanks for watching and don't forget to subscribe for a first-hand look at all our best recipes and cooking hacks! You can find this recipe and the full instructions on our website or below ↓↓.br br ******************************************************br br The average American consumes almost eight pounds of fresh strawberries every year. But if the general public catches wind of the following delicious recipe, this number is likely to skyrocket! That's because our creamy dome cake uses almost three pounds of the red fruit. And once you've tried our delectable dessert, you won't be able to resist taking another slice!br br You'll Need:br br For the mousse:br br - 26½ oz halved strawberriesbr - 8¾ oz strawberriesbr - 1 tbsp lemon juicebr - 10½ oz gelatinbr - 5¼ oz powdered sugarbr - 1 tsp vanilla extractbr - 26½ oz cream cheesebr - 10½ oz whipped creambr br For the sponge cake:br br - 3 eggsbr - 2⅔ oz sugarbr - 1 oz almond flourbr - 2⅔ oz wheat flourbr - 1 pinch saltbr br For the decoration:br br - 9 oz halved strawberriesbr br Here's How:br br 1. Line a large bowl (around 9 inches in diameter) with plastic wrap and place the halved strawberries inside, keeping them tightly packed.br br 2. Blend the rest of the strawberries with the lemon juice in another large bowl.br br 3. Warm up some water in a pot and dissolve the gelatin at a low heat. Next, remove the pot from the heat and stir in two tablespoons of pureed strawberries into the dissolved gelatin.br br 4. Pour this mix into the rest of the pureed strawberries before adding the powdered sugar, vanilla extract, cream cheese, and whipped cream. Stir the ingredients until you have a nice even mixture. Next, spoon this mixture onto the strawberries in the bowl.br br 5. It's now time to make the sponge cake mix. First, whisk the eggs and sugar until you have a foamy mix that's almost white. Next, fold in the two types of flour and salt before working everything into a smooth batter. Now pour the batter into a greased springform cake pan (around 3½ inches in diameter) and bake it in a convection oven set to 360°F for 15 minutes.br br 6. Remove the cooled sponge cake from the cake pan and place it on top of the mousse in the bowl. Refrigerate the cake for at least 12 hours.br br 7. Carefully turn out the cake onto a plate and arrange the remaining halved strawberries around it.