Fresh strawberries and cream cheese are a classic combination. And these sweet-and-sour flavors work well in this delicious strawberry cream cheese mousse heart dessert. The perfect Valentine's day cake.
Table of Content
This romantic, strawberry heart cake is a perfect Valentine’s Day cake or a special birthday celebration cake. It doesn't have to be heart-shaped, but it is delicious.
Valentine's Day is a feast day of St. Valentine, an early Christian martyr. It is observed on February 14 each year. This day of romance is a big deal all around the world. The day is associated with romantic love and many people celebrate it by giving cards, candy, and flowers. In fact, it has become a popular day for couples young and old to celebrate their romantic feelings for one another. Hence the popularity of heart-shaped treats such as this heart cake.
Why make this dessert
- This is a no-bake dessert, which means no turning on the oven.
- Most of the ingredients in this dessert are simple pantry staples or easy to find.
- The process does not take long, but there are a few minutes of wait in between each step.
- I am making a heart shape but you can also make a circle or square shape.
Ingredients and substitutes
- Strawberries - I am using fresh but frozen work just as well. Of course, you can use other berries such as raspberries, blackberries, blueberries, or a combination of them.
- Sour cream - Adds a nice touch of tang to the sweetness of the cream cheese and heavy cream.
- Cream cheese - I am using full-fat 38% mascarpone or Philadelphia cream cheese. While the gelatin will set the low-fat cream cheese, I highly recommend no less than 32% fat for richness.
- Sugar - I used white sugar and I don't use too much.
Valentine's Day Cake
Cookie base
- Pan - Line the base of an 8-inch heart-shaped pan with parchment paper and the sides with parchment paper or dessert sleeves.
Pro tip - I used a 7-inch heart ring for height but you can also use the round or square pan for this dessert.
- Process - In a bowl of a food processor, process the cookies until you have bread consistency. In a small bowl, combine the cookie crumbs and melted butter.
- Press - Pour the crumbs into the base of the prepared baking pan. Then, press down with the bottom of a tall glass or measuring cup. Press firmly and chill in the fridge for 10 minutes.
White layer
- Combine - In the bowl of a stand mixer with the whisk attachment, combine the cream cheese, sour cream, sugar, and heavy cream until you have very soft peaks.
Pro tip - The mixture has to be pouring consistency so it flows into the pan and sets without air pockets. - Gelatin - In a small microwave-safe bowl, soak the gelatin in water. Heat at 50% power until completely dissolved. Next, add 2 tablespoon of the cream mixture to the gelatin to temper it. Then, return it back to the bowl and combine well but do not over mix.
Pro tip - Overmixing will create gelatin threads. - Chill - Pour the white mixture over the chilled cookie crust. Tap to help it settle down. Then, transfer to the freeze for 10 minutes or into the fridge for 30 minutes.
Strawberry layer
- Combine - In the bowl of a stand mixer with the whisk attachment, combine the cream cheese, sour cream, sugar, and heavy cream until you have soft peaks. Add the strawberry puree and combine well.
Pro tip - The mixture has to be pouring consistency so it flows into the pan and sets without air pockets. - Gelatin - In a small microwave-safe bowl, soak the gelatin in water. Heat at 50% power until completely dissolved. Next, add 2 tablespoon of the strawberry cream mixture to the gelatin to temper it. Then, return it back to the bowl and combine well but do not over mix.
Pro tip - Overmixing will create gelatin threads. - Chill - Pour the pink mixture over the chilled white layer. Tap to help it settle down. Then, transfer to the freeze for 10 minutes or into the fridge for 30 minutes.
Strawberry jello layer
- Dissolve - In a microwave-safe bowl or saucepan, over medium-low heat, combine, the strawberry puree and gelatin. Next, add the water and sugar. Heat until the sugar and gelatin are dissolved. Then, cool to barely warm.
- Top - Pour the mixture over the chilled pink layer over the back of a spoon. Transfer to the fridge to chill for 3 hours up to overnight.
Tips for Success
- Always have your ingredients at room temperature. If necessary, delay it by a few minutes just so they thaw. You can thaw cream cheese in the microwave at 50% power for 10 secs at a time. Do not melt it as it does alter the taste. Place eggs in warm water to thaw – room temperature eggs mix well in the cheese batter and works best for consistency.
- Using full-fat ingredients will give the dessert a rich creamy texture and taste.
- Do not overwhip cream cheese as it can give the mousse a grainy texture.
- The heavy cream must be whipped to a soft pouring consistency, otherwise, it will set with large air pockets.
- And, do not overmix the gelatin as it can cause the gelatin to set in the cold mixture making it lumpy or with threads.
- It is important to chill the mixture so the layer sets before pouring the next mixture.
- Despite that, both the layers use the same ingredients I prefer to make them separately so the second half does not set while the first is chilling.
More heart-shape cakes
How long can you keep this heart dessert?
This dessert will keep in the fridge for 5 to 6 days.
What pan do you use for this cake?
This batter works best in an 8-inch heart or 9-inch springform pan (about 3 inches). You can also use a 8 x 8 square pan or 24 mini cakes.
Printable Recipe
Valentine's Day Cake
Print Pin Rate Share by Email Share on FB Save GrowCalories: 484kcal
Adjust Servings Here: 8 servings
Description
Fresh strawberries and cream cheese are a classic combination. And these sweet-and-sour flavors work well in this delicious strawberry cream cheese mousse heart dessert. The perfect Valentine's day cake.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Cookie base
- 2 cups (200 g) Graham crackers
- ⅓ cup (60 g) Melted butter
White base
- ½ cup (113 g) Cream cheese
- ½ cup (113 g) Sour cream
- 2 tablespoon Sugar
- 1 tablespoon Lemon juice
- ½ cup (120 g) Heavy cream (38% fat )
- 5 g (1.25 teaspoon) Gelatin powder
- ¼ cup (60 ml) Water
Strawberry base
- ½ cup (113 g) Cream cheese
- ½ cup (113 g) Sour cream
- 2 tablespoon Sugar
- 1 tablespoon Lemon juice
- ½ cup (120 g) Heavy cream
- ½ cup (125 g) Strawberry puree
- 5 g (1¼ teaspoon) Gelatin
- ¼ cup (60 ml) Water
Strawberry jello top
- ½ cup (116 g) Strawberry puree
- ¼ cup (50 g) Sugar
- 1 cup (240 ml) Water
- 4 g (1 teaspoon) Gelatin
Instructions
Cookie base
- Pan - Line the base of an 8-inch heart-shaped pan with parchment paper and the sides with parchment paper or dessert sleeves. Pro tip - I used a 7-inch heart ring for height but you can also use the round or square pan for this dessert.
- Process - In a bowl of a food processor, process the cookies until you have bread consistency. In a small bowl, combine the cookie crumbs and melted butter.2 cups Graham crackers, ⅓ cup Melted butter
- Press - Pour the crumbs into the base of the prepared baking pan. Then, press down with the bottom of a tall glass or measuring cup. Press firmly and chill in the fridge for 10 minutes.
White layer
- Combine - In the bowl of a stand mixer with the whisk attachment, combine the cream cheese, sour cream, sugar, and heavy cream until you have very soft peaks. Pro tip - The mixture has to be pouring consistency so it flows into the pan and sets without air pockets.½ cup Cream cheese, ½ cup Sour cream, 2 tablespoon Sugar, 1 tablespoon Lemon juice, ½ cup Heavy cream
- Gelatin - In a small microwave-safe bowl, soak the gelatin in water. Heat at 50% power until completely dissolved. Next, add 2 tablespoon of the cream mixture to the gelatin to temper it. Then, return it back to the bowl and combine well but do not over mix. Pro tip - Overmixing will create gelatin threads.5 g Gelatin powder, ¼ cup Water
- Chill - Pour the white mixture over the chilled cookie crust. Tap to help it settle down. Then, transfer to the freeze for 10 minutes or into the fridge for 30 minutes.
Strawberry layer
- Combine - In the bowl of a stand mixer with the whisk attachment, combine the cream cheese, sour cream, sugar, and heavy cream until you have soft peaks. Add the strawberry puree and combine well. Pro tip - The mixture has to be pouring consistency so it flows into the pan and sets without air pockets.½ cup Cream cheese, ½ cup Sour cream, 2 tablespoon Sugar, 1 tablespoon Lemon juice, ½ cup Heavy cream, ½ cup Strawberry puree
- Gelatin - In a small microwave-safe bowl, soak the gelatin in water. Heat at 50% power until completely dissolved. Next, add 2 tablespoon of the strawberry cream mixture to the gelatin to temper it. Then, return it back to the bowl and combine well but do not over mix. Pro tip - Overmixing will create gelatin threads.5 g Gelatin, ¼ cup Water
- Chill - Pour the pink mixture over the chilled white layer. Tap to help it settle down. Transfer to the freeze for 10 minutes or into the fridge for 30 minutes.
Strawberry jello layer
- Dissolve - In a microwave-safe bowl or saucepan, over medium-low heat, combine, the strawberry puree and gelatin. Add the water and sugar. Heat until the sugar and gelatin are dissolved. Then, cool to barely warm.½ cup Strawberry puree, ¼ cup Sugar, 1 cup Water, 4 g Gelatin
- Top - Pour the mixture over the chilled pink layer over the back of a spoon. Transfer to the fridge to chill for 3 hours up to overnight.
Recipe Notes & Tips
- Always have your ingredients at room temperature. If necessary delay it by a few minutes just so they thaw. You can thaw cream cheese in the microwave at 50% power for 10 secs at a time. Do not melt it as it does alter the taste. Place eggs in warm water to thaw – room temperature eggs mix well in the cheese batter and works best for consistency.
- Using full-fat ingredients will give the dessert a rich creamy texture and taste.
- Do not overwhip cream cheese as it can give the mousse a grainy texture.
- The heavy cream must be whipped to a soft pouring consistency otherwise it will set with large air pockets.
- And, do not overmix the gelatin as it can cause the gelatin to set in the cold mixture making it lumpy or with threads.
- It is important to chill the mixture so the layer sets before pouring the next mixture.
- Despite that, both the layers use the same ingredients I prefer to make them separately so the second half does not set while the first is chilling.
Nutrition Information
Calories: 484- kcalCarbohydrates: 36- gProtein: 7- gFat: 36- gSaturated Fat: 21- gPolyunsaturated Fat: 2- gMonounsaturated Fat: 9- gTrans Fat: 0.3- gCholesterol: 100- mgSodium: 321- mgPotassium: 193- mgFiber: 1- gSugar: 22- gVitamin A: 1238- IUVitamin C: 19- mgCalcium: 104- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Ramona
Wow this is one of the prettiest cakes I have ever seen, I love the colours on it! I really want to try and make this for tomorrow, thank you for sharing this!
Amy Liu Dong
Your Valentine's Cake recipe is so pretty and so delicious.
I can't waitit to make this at home!
Jenny
Beautiful looking Valentine’s Day cake. My sweetheart is going to love it. Ok, I’m going to love it. Super ingredients. Happy Valentines Day!
Dennis
This looks like a perfect cake for Valentine's Day!