CitiScapes Magazine is Northwest Arkansas' longest running and most widely circulated monthly city/regional lifestyle magazine. 

© CitiScapes 2014 


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231 West Mountain Street

Fayetteville, AR 72702


(479) 582-1061





CitiScapes Magazine February Cover Cake Recipe

We are thrilled that you loved the cover image! It does look delicious, doesn’t it? Though this cake isn’t currently available at any local establishments, below is a recipe that will help you create your own cover-worthy Valentine’s-inspired cake! Happy baking!

Strawberry White Chocolate Mousse Cake

Makes 1, 9” Mousse Cake or 6 individual heart shaped mini cakes


For the Strawberry Swirl Butter Cake:

.25 cup Unsalted Butter, softened to room temperature

.25 cup Canola Oil

.75 cup granulated sugar

.25 tsp Salt

2 eggs, room temperature

2 tsp Vanilla extract

1.5 cups All Purpose Flour

2 tsp Baking Powder

.75 cup Buttermilk, room temperature

.25 cup strawberry preserves, well stirred

  1. Preheat oven to 350 F and prepare 1, 9” spring form pan by greasing the sides and lining the bottom with a parchment paper circle, cut to fit the bottom. Set aside.

  2. In the bowl of a stand mixer (or a large bowl using an electric mixer), beat together the butter, oil, sugar and salt with the paddle until very light and creamy.

  3. Add eggs, one at a time, beating well after each addition.

  4. Add vanilla extract and mix to incorporate.

  5. In a separate, medium sized bowl, whisk together flour, and baking powder.

  6. Add 1/3 of the flour mixture and mix on low speed until no streaks of flour appear. Add ½ of the buttermilk and mix, again on low speed, until combined. Continue alternating the flour and buttermilk until all ingredients have been added and no streaks of flour remain. The batter should be smooth and lump free but avoid over mixing.

  7. Remove 1 cup of batter and stir in the strawberry preserves. Place dollops of the strawberry batter in an evenly spaced “checkerboard” pattern on the bottom of the prepared pan. Pour the remaining batter over and swirl the two batters together with a skewer or back of a knife.

  8. Pour batter into prepared pan and bake for 30-35 minutes. When the cake is done, the surface should spring back when touched lightly and a toothpick inserted into the center of the cake should come out mostly clean with a few moist crumbs (no wet batter).

  9. Allow cake to cool in the pan for 10-15 minutes before inverting onto a cooling rack. Cool cake completely and then wrap loosely. Place cake in cooler to chill for at least 2 hours.

  10. Wash and reassemble the spring form pan to use for assembling the cake.


For the Strawberry White Chocolate Mousse:

(Note: Make the mousse close to the time the cake is done chilling)


1 lb, 10 oz (750g) Fresh Strawberries

2 Tbsp Lemon Juice

8 oz (225g) White Chocolate, chopped

.25 oz pouch (7g) Powdered Unflavored Gelatin

1.5 Tbsp Cold Water

16 oz (2 cups/454g) Heavy Cream, very cold

1 oz (30g) Powdered Sugar

  1. Place strawberries into a blender and puree until smooth. Pass the puréed strawberries through a fine sieve into a clean bowl. Add lemon juice and stir.

  2. Place a heatproof bowl over a saucepan half-filled with simmering water. Remove from heat, place the chopped white chocolate in the bowl and leave until melted.

  3. In a small bowl, sprinkle the powdered gelatin over the cold water and leave to soften for five minutes.

  4. Place .5 cup of the heavy cream along with all the icing sugar into a pan and simmer until warm. Add the softened gelatin and stir over a low heat until dissolved. It is important not to let the mixture boil, so keep the heat under the pan gentle.


5. Pour the heated cream and gelatin mixture into the melted chocolate and stir until smooth. 

6. Add the strawberry purée and stir to incorporate.

7. Place the remaining heavy cream into a bowl. Whip the cream until soft peaks form when the whisk is removed from the bowl. Gradually fold the cream into the white chocolate and strawberry mix.

Cake Assembly:

  1. Remove butter cake from cooler and level the cake by cutting horizontally any dome or crown of the cake. Once level, use a serrated bread knife to slice the cake in half horizontally. 

  2. Place the bottom layer of cake back into the 9” spring form pan.

  3. Pour the strawberry mousse over the cake and smooth to level.

  4. Wrap cake with plastic wrap and place in freezer for 4-6 hours, or until fully frozen.

  5. Remove cake from freezer and release the side clamp to remove the side ring from around the cake.

  6. Garnish with pink or white chocolate curls and place in the cooler until cake is thawed and ready to serve, about 4 hours.

  7. For the heart shaped cakes shown on the cover, make cake as directed above and use a 3’ x 1.75” deep heart shaped cutter (available online) to cut individual mini cakes from the frozen mousse cake. Garnish with chocolate curls after cutting and thaw as above before serving.