Strawberry Shortcake - cooking recipe

Ingredients

1 (16 oz) box pound cake mix
1/2 cup ground almonds
4 cups strawberries
1 (2.7 oz) French vanilla mousse mix, such as Dr. Oetker
8 oz cream cheese, at room temperature
8 oz whipped cream
2 tsp orange zest R
None None fresh blueberries and mint, to garnish

Preparation

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