Valentines Strawberry Mousse Cake (Printable)

Light and airy cake with fresh strawberry mousse and a glossy glaze, perfect for romantic occasions.

# What You’ll Need:

→ Sponge Cake

01 - 3 large eggs, room temperature
02 - 1/2 cup minus 1 tablespoon granulated sugar
03 - 1 teaspoon vanilla extract
04 - 2/3 cup all-purpose flour
05 - 1/2 teaspoon baking powder
06 - Pinch of salt

→ Strawberry Mousse

07 - 2 cups fresh strawberries, hulled
08 - 1/3 cup granulated sugar
09 - 1 tablespoon lemon juice
10 - 2 teaspoons powdered gelatin
11 - 2 tablespoons cold water
12 - 1 cup heavy whipping cream, cold

→ Strawberry Glaze

13 - 1 cup fresh strawberries, hulled
14 - 3 tablespoons granulated sugar
15 - 1 teaspoon lemon juice
16 - 1 teaspoon powdered gelatin
17 - 1 tablespoon cold water

→ Decoration

18 - Fresh strawberries, halved
19 - White or dark chocolate shavings
20 - Edible rose petals

# How-To Steps:

01 - Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
02 - In a mixing bowl, beat eggs and sugar with an electric mixer until pale and tripled in volume, approximately 5 minutes. Add vanilla extract. Sift in flour, baking powder, and salt; gently fold in until just combined.
03 - Pour batter into prepared pan and bake for 20 to 25 minutes, until lightly golden and a toothpick inserted in the center comes out clean. Let cool completely in the pan.
04 - Purée strawberries, sugar, and lemon juice until smooth for the mousse filling.
05 - Bloom gelatin in cold water for 5 minutes. Warm one-third of the strawberry purée in a saucepan without boiling, remove from heat, and dissolve gelatin in it. Stir this mixture back into the remaining purée and let cool to room temperature.
06 - In a clean bowl, whip the cream to soft peaks. Gently fold into the cooled strawberry mixture until fully combined.
07 - Remove the cooled sponge from the pan. Clean the springform ring, place the cake base back in, and pour the mousse evenly over it. Smooth the top and refrigerate for at least 2 hours, until set.
08 - Purée strawberries, sugar, and lemon juice for the glaze. Bloom gelatin in cold water for 5 minutes. Heat a few tablespoons of purée, dissolve gelatin in it, then stir back into remaining purée. Let cool slightly, then pour gently over set mousse. Chill another hour, until glaze is firm.
09 - Decorate with fresh strawberries, chocolate shavings, or edible rose petals. Carefully release the cake from the pan and transfer to a serving plate.

# Expert Hints:

01 -
  • It looks fancy enough to impress but the technique isn't nearly as intimidating as it appears once you break it into steps.
  • The contrast between the tender sponge, fluffy mousse, and silky glaze creates this textural moment that feels luxurious without being heavy.
  • You can prep it a day ahead, which means less stress and more time actually enjoying the people you're sharing it with.
02 -
  • Gelatin is finicky about temperature—if your strawberry mixture is too hot when you add it, the gelatin will break down and won't set properly, so let everything cool to room temperature first.
  • The difference between soft peaks and stiff peaks is about 30 seconds of whipping, so watch your cream constantly and stop the moment it looks like soft waves or you'll have butter.
  • Don't skip the full chilling time on the mousse layer before adding the glaze; if you pour warm gelatin onto mousse that isn't fully set, the layers will merge and you'll lose that beautiful definition.
03 -
  • Use a kitchen scale for this recipe if you have one; the ratios between gelatin and liquid are precise, and a scale removes any guesswork that could affect the set.
  • If your kitchen is warm, chill your mixing bowls and beaters before whipping cream—cold equipment makes a real difference in how quickly and stably it whips.
  • Swap raspberries or mixed berries for strawberries if you want variation; just taste your puree and adjust sugar accordingly since tartness varies by berry.
Go Back