Strawberry Swirl Bombe


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Wonderful no-bake dessert. It does take some time, but it will be worth it when it is presented and served.

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Blytheville, AR


  • 16 oz. fresh strawberries, rinsed & hulled
  • 3/4 C. sugar
  • 1/2 C. strawberry preserves
  • 3 tsp. (from 2 envelopes) unflavored gelatin
  • 1/4 C. cold water
  • 1 box strawberry shortcake snack rolls -- MUST BE THE ROLL TYPE
  • 3/4 C. whipping cream

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Line a 7-Cup capacity bowl with plastic wrap, letting enough wrap extend over sides of bowl to cover top when filled.  Puree strawberries, sugar and preserves in blender. Pour into a large bowl. 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 and 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. Meanwhile, cut each shortcake roll into 8 equal slices. Press over bottom and up sides of lined bowl.  Beat whipping cream in a large bowl with mixed on medium-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 and refrigerate at least 5 hours or overnight, until firm.To serve: Uncover bowl, invert serving plate over bowl. Invert bowl and plate together. Carefully lift off bowl and peel off plastic wrap. Cut into wedges.  NOTE: For a more vivid pink, stir in a little red food coloring.

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