Valentines Day Strawberry Mousse (Print Version)

Light sponge layers combined with fresh strawberry mousse and a glossy glaze for a romantic dessert.

# What You 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 fresh 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 fresh 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 Make It:

01 - Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
02 - In a mixing bowl, beat room temperature eggs and sugar with an electric mixer until pale and tripled in volume, approximately 5 minutes. Add vanilla extract. Sift together flour, baking powder, and salt, then gently fold into egg mixture 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. Cool completely in the pan.
04 - Purée 2 cups fresh strawberries with 1/3 cup sugar and 1 tablespoon lemon juice until smooth. Bloom 2 teaspoons powdered gelatin in 2 tablespoons cold water for 5 minutes.
05 - Warm one-third of the strawberry purée in a saucepan over low heat without boiling. Remove from heat and dissolve bloomed gelatin in the warm purée. Stir this mixture back into the remaining strawberry purée and cool to room temperature.
06 - In a clean bowl, whip 1 cup cold heavy cream to soft peaks. Gently fold the whipped cream into the cooled strawberry mixture until fully incorporated.
07 - Remove cooled sponge from pan. Clean the springform ring, place the cake base back inside, and pour mousse evenly over it. Smooth the top surface and refrigerate for at least 2 hours until set.
08 - Purée 1 cup fresh strawberries with 3 tablespoons sugar and 1 teaspoon lemon juice. Bloom 1 teaspoon powdered gelatin in 1 tablespoon cold water for 5 minutes. Heat a few tablespoons of strawberry purée, dissolve gelatin in it, then stir back into remaining purée. Cool slightly and pour gently over set mousse. Chill for 1 hour until glaze is firm.
09 - Decorate with fresh strawberry halves, chocolate shavings, and edible rose petals. Carefully release cake from springform pan and transfer to serving plate.

# Expert Advice:

01 -
  • The texture contrast between cloud-soft mousse and tender sponge feels impossibly elegant but comes together with straightforward techniques.
  • Fresh strawberries stay bright and present throughout instead of disappearing into overly sweet flavors.
  • It's the kind of cake that looks like you spent all day in the kitchen when it really just needs patience and chilling time.
02 -
  • If your gelatin doesn't fully dissolve in the warm purée, it won't set evenly—you'll end up with grainy patches instead of silky texture.
  • The timing between chilling the mousse and pouring the glaze matters; if the glaze goes on while the mousse is still soft, the layers blend instead of staying distinct.
  • Strawberries release water as they sit, which is why blooming gelatin prevents the mousse from weeping liquid at the edges after a day in the fridge.
03 -
  • If strawberries are less flavorful than you'd like, add an extra half teaspoon of lemon juice to the mousse—acidity brightens and intensifies fruit flavor without tasting sour.
  • Invest in a digital kitchen thermometer; when you know your purée is exactly the right temperature before adding gelatin, your glaze sets perfectly every time.
  • Make this cake a day ahead for a dinner party—it's actually easier to unmold after sitting overnight, and you'll serve it with confidence instead of stress.
Go Back