Cupid's Strawberry Cake Recipe

Prepare and Bake

Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. In the bowl of a stand mixer (or a large bowl with a handheld mixer), cream the softened butter and granulated sugar on medium speed until lighter, about 2 minutes. Add vegetable oil and mix until combined. Add eggs one at a time, mixing well after each. Mix in vanilla and red gel food coloring until uniform in color.

In a measuring cup whisk together the buttermilk and vinegar. With the mixer on low, alternately add the dry ingredients and the buttermilk mixture into the wet mixture in three additions, beginning and ending with the dry ingredients. Scrape the bowl and mix just until combined; do not overmix. Divide batter evenly between prepared pans and smooth tops.

Bake on the center rack for 25–30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Cool cakes in pans 10 minutes, then invert onto a wire rack to cool completely. Once cooled, level cakes if needed to create even layers.

Prepare Strawberry Purée

Place hulled strawberries and 1/4 cup granulated sugar in a blender or food processor. Puree until smooth. Taste and add up to 1 tablespoon more sugar if the berries are not sweet. Stir in lemon juice. Strain the purée through a fine mesh sieve to remove seeds for a silky mousse (optional).

Bloom Gelatin

Sprinkle the gelatin over 2 tablespoons cold water in a small bowl. Let bloom 5 minutes, then heat gently (microwave 5–8 seconds or in a small saucepan) until dissolved and clear. Stir a tablespoon of warm strawberry purée into the gelatin to temper, then whisk gelatin into the remaining purée until fully incorporated and slightly warm. Chill the purée until it begins to thicken but is not set, about 10–15 minutes.

Whip Cream and Fold

Beat the cold heavy cream with the confectioners' sugar to soft peaks. Whisk a spoonful of whipped cream into the chilled strawberry purée to lighten it, then fold in the remaining whipped cream gently until uniform. The mousse should be airy and hold soft peaks. Chill briefly if needed to firm slightly before assembly, about 10 minutes.

Make White Chocolate Flakes

Melt the white chocolate in a heatproof bowl over a small pot of simmering water (double boiler) or in short bursts in the microwave, stirring frequently. If too thick, add up to 1 teaspoon vegetable oil to reach a spreadable consistency. Spread a thin layer (1–2 mm) of melted white chocolate onto a silicone mat or parchment using an offset spatula. Chill until just set but still flexible, about 10–15 minutes. Using a bench scraper or large knife, tilt and scrape across the surface to create thin flakes. Transfer flakes to a tray and keep refrigerated until assembly.

Mold Colored Chocolate Hearts

Melt colored candy melts according to package instructions. If needed, stir in a few drops of vegetable oil for shine. Pipe or spoon the melted candy melts into small heart-shaped silicone molds. Tap the molds to remove air bubbles and smooth the tops. Chill in the refrigerator until fully set, about 15–20 minutes. Pop out the hearts and store at cool room temperature or refrigerate until ready to decorate.

Optional Crumb Coat

If using a thin crumb coat, spread about 1/2 cup of buttercream over the top of one cake layer and a thin layer around the sides to trap crumbs. Chill 10 minutes to set the crumb coat.

Layer the Cake

Place the first cake layer on a cake board or serving plate. Spread half of the strawberry mousse evenly over the layer (about 1 to 1.25 cups). Spread a thin layer (2–3 tablespoons) of strawberry preserves on the underside of the next cake layer for extra strawberry flavor, then carefully place the second layer on top, pressing lightly to level. Spread the remaining mousse over the top of the cake and smooth the sides with an offset spatula. If sides need smoothing, use remaining buttercream to finish a thin even coat.

Decorate with Flakes and Hearts

Gently press white chocolate flakes around the sides of the cake to create a snowy textured effect. Arrange multi-color candy hearts around the top edge and across the surface as desired. Halve the fresh strawberries and place them strategically for garnish.

Chill and Serve

Chill the assembled cake in the refrigerator for at least 1 hour to set the mousse and decorations. Remove cake from refrigerator 15 minutes before serving to take off the chill and bring flavors forward. Slice with a warm, clean knife for neat slices. Store leftover cake refrigerated up to 3 days.