Strawberry Swirl Bombe - Kraft Recipes Top
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Strawberry Swirl Bombe

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Make It

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  • 1. Line a 7-cup capacity bowl with plastic wrap, letting enough wrap extend over sides of bowl to cover top when filled.
  • 2. Puree strawberries, sugar & preserves in blender. Pour into a large bowl.
  • 3. Sprinkle gelatin over the water in a medium saucepan. Let stand 1 minute, then stir with a heatproof plastic spatula over medium-low heat until granules completely dissolve & liquid begins to steam. Add half the puree, heat until warm, then stir into puree remaining in blender. Pour into large bowl. Refrigerate, stirring occasionally, 1 hour or until consistency of egg whites.
  • 4. Meanwhile, cut each shortcake roll into 8 equal slices. Press over bottom and up sides of lined bowl.
  • 5. Beat whipping cream in a large bowl with mixed on med-high speed until soft peaks form when beaters are lifted. Fold into strawberry mixture until blended (see Note). Pour into cake-lined bowl. Fold plastic wrap over top & refrigerate at least 5 hours or overnight, until firm.
  • 6. To serve: Uncover bowl, invert serving plate over bowl. Invert bowl & plate together. Carefully lift off bowl & peel off plastic wrap. Cut into wedges.
  • 7. NOTE: For a more vivid pink, stir in a little red food coloring.


This is my one of my most requested "summer time" desserts.

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