CHOCOLATE BASE: Melt shortening and chocolate in saucepan over low heat, stirring until smooth. Remove from heat. Add sugar, vanilla and eggs. Mix well. Combine flour and baking powder. Add to chocolate mixture, stirring until well blended. Spread in prepared pan. Bake for 22 to 27 minutes or just until set. Cool in pan.

TOPPING: Drain strawberries, reserving liquid. Add enough water to liquid to make 1 1/4 cups. Combine gelatin and sugar in saucepan over medium heat. Stir in strawberry liquid and lemon juice. Bring mixture to a boil, stirring constantly to dissolve sugar and gelatin. Remove from heat. Chill until starting to set, about 1 1/2 hours. Beat 1 1/4 cups of the whipping cream to stiff peaks. Beat gelatin mixture in small bowl on high speed of electric mixer until light. Fold in whipped cream. Fold in drained strawberries. Spread evenly over base in pan. Refrigerate for 3 hours or until set, or overnight. To serve, beat remaining whipped cream to stiff peaks. Decorate mousse attractively with whipped cream and fresh berries.

VARIATION: Replace strawberries with raspberries.

Makes about 8 servings.

TIP: Desserts containing gelatin and whipped cream don't freeze well.

Preparation time: 30 minutes | Baking time: 27 minutes| Refrigeration time: 1 1/2 hours (gelatin mixture) plus 3 hours or overnight | Freezing: not recommended.

Robin Hood Baking Festival Cookbook