In a bowl, bloom gelatins with water. Let it sit for 5 minutes.

Cut strawberries in halves. Place them in a pot.

Add sugar, water and lemon juice.

Cook over a medium heat until the strawberries are soft and sauce is thickened. This will take about 3-4 minutes.

Remove from the heat. Let it cool a bit before pour into the plastic food processor. Blend until well mashed. Transfer into a jar.

Add 2-3 drops of red food colouring if you find the colour is not vibrant enough. Mix until combined.

Microwave to melt the bloomed gelatins. Add the melted gelatins into the strawberry sauce. Mix until combined.

Pour the sauce into the heart shape mould. It should give you about 20 hearts. But I didn’t use that many to decorate the cake.

Refrigerate for about 1-2 hours or while you’re preparing for the other steps.

Preheat oven at 170°C/340°F.

In a mixing bowl, add eggs, sugar and vanilla extract. Give it a quick mix just to combine the ingredients.

Prepare a hot water bath in a bowl. Place the egg mixture bowl into the hot water bowl. This is to give the batter some temperature and to dissolve the sugar well. With a whisk mix the mixture until it reaches 37°C-40°C. If you don’t have a thermometer, just feel the mixture with your fingers, it’s no longer grainy, the mixture it’s good to go.

Remove the mixture bowl from the hot water bath.

Meanwhile, place the bowl of milk and butter into the hot water bath to melt it while working on the batter.

Continue mixing with an electric mixer (recommended). Mix on high speed, the batter will eventually increase triple in volume. Mix for about 3 minutes, check the consistency by lifting up your electric paddle. Lift up the paddle to draw an "8" with the ribbon, the shape stays on the surface, the batter is good.

Lower the speed to low, and continue mixing for another minute.

Sift the flour and strawberry powder into the batter. Gently fold until combined.

By now, the butter in milk should have been melted. Scope a few scoop of batter into the butter milk mixture. Mix vigorously. Then pour them back into the large bowl of batter. Continue folding a few times to combine well.

Transfer batter into a prepared pan, greased and lined with parchment paper.

Bake in preheated oven at 170°C/340°F for 25 min or until inserted skewer comes out clean.

Remove the cake from pan and let it cool completely.

Slice off the upper and bottom browned part of the cake (it’s optional but I want my cake without the brown edges for presentation sake)

Use a heart shape pan as guide to cut out the heart shape. Place the cake into the loose pan. Set aside to prepare the next step.

In a bowl, bloom gelatins with water. Let it sit for 5 minutes.

In a mixing bowl, add whipping cream and sugar. Mix just until the cream is thickened, do not over mix.

In another mixing bowl, add the softened cream cheese and sugar. Mix for few seconds until creamy.

Add in the lemon juice and the melted bloomed gelatins. Mix until combined.

Add in the whipping cream, mix for few seconds until combined.

Switch to a spatula to fold and scrape the bowl to ensure even mixing.

Transfer about three quarter of the cream cheese into the heart shape pan. Set aside the remaining for later. Refrigerate for about 30-60 minutes.

Add in the remaining strawberry sauce for another layer. Refrigerate for 20-30 minutes.

Add in the remaining cream cheese for the final layer. Refrigerate for 2 hours.

Warm the pan with a hot tea towel. Gently remove the pan.

Decorate the top with the strawberry heart shape jellies. You can decorate however you want. Since I’ve decided to make it simple look and not cluttered, I didn’t use a lot.

Cake is ready to serve.