Instructions: Heat oven to 350 degrees. Grease bottom only of 10-inch springform pan. In large bowl, combine all base ingredients. Beat 50 strokes with spoon.

Spread in greased pan. Bake at 350 degrees for 35 to 40 minutes. Cool 1-1/2 hours or until completely cooled. Meanwhile, place 2 tablespoons water in medium saucepan; sprinkle gelatin over water. Let stand 1 minute to soften. In food processor bowl with metal blade or blender container, process strawberries until smooth. Add to softened gelatin; mix well. Cook over medium heat until gelatin is completely dissolved. Cover; refrigerate 1-1/2 hours or until mixture is slightly thickened. In large bowl, beat 1-1/2 cups whipping cream and confectioners sugar until stiff peaks form.

Fold in strawberry mixture. Spoon over cooled brownie base. Refrigerate 2 hours or until set. Just before serving, garnish torte with whipped cream.

Store in refrigerator.

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