Fake Strawberry Colomba: the quick, super-soft Easter cake. It’s perfect for those who have little time but want to make an impression.
Discover the recipe for the “fake colomba”: a soft, lemon-scented cake rich with fresh strawberries and topped with an irresistible almond glaze.
A show-stopping dessert that’s quick to prepare, perfect for Easter.
For this version I used a 500 g mold and recalculated the quantities for 3 eggs. The result is a tall, fluffy cake with a perfectly sealed creamy center. The blended glaze creates that amber crust which is the true hallmark of a handcrafted colomba.
It all started on a sunny morning while strolling through the neighborhood market.
I was captivated by ruby-red strawberries, so glossy and fragrant they seemed to be calling my name. In that moment I knew: they had to be the stars of my next dessert.
But not just any cake. I wanted something special for my husband Max, because this is absolutely his favorite dessert. I was looking for the elegance of the Easter colomba but with the freshness of just-picked fruit and a creamy heart that would surprise him at the first bite.
And so this Fake Strawberry Colomba was born: a heartfelt, light, and fragrant recipe, conceived among the colors of the market and made for the people we love.
Curious to discover my trick for the perfect glaze? Preheat the oven, let’s begin!
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 45 Minutes
- Portions: 12 Servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
Fake Strawberry Colomba: the quick, super-soft Easter cake
- 3 eggs (room temperature)
- 3/4 cup granulated sugar (150 g)
- 1/3 cup neutral oil (seed oil) (about 80 ml)
- 1/4 cup milk (room temperature (about 60 ml))
- 2 1/2 cups all-purpose flour ("00" flour) (300 g)
- 1 packet baking powder (for cakes)
- as needed lemon (freshly grated zest)
- 2/3 cup pastry cream (150 g)
- 1 cup strawberries (about 150 g)
- 1 egg white
- 1/2 cup powdered sugar (60 g)
- 1/3 cup almonds (about 50 g, ground)
- as needed whole almonds
- as needed coarse sugar (pearl sugar)
Tools
- Colomba mold
- Mixing bowl
- Kitchen scale
Steps
Fake Strawberry Colomba: the quick, super-soft Easter cake
Whisk the 3 eggs with the sugar until pale and frothy.
Slowly add the seed oil and the milk in a steady stream, continuing to mix.
Scent with the lemon zest.
Fold in the sifted flour and baking powder.
Once you have a smooth batter, gently fold in 1 1/3 cups (about 200 g) of strawberries cut into pieces and dried.
Pour half of the batter into the 500 g mold.
Place about 3/4 cup (≈200 g) of pastry cream in the center (keeping the edges free) and cover with the remaining strawberry batter.
(If you’re using homemade pastry cream it should be very cold.)
Blend the egg white with the powdered sugar and almonds.
Spread this glaze over the surface and finish with plenty of pearl sugar and some whole almonds.
(If the glaze seems too runny after blending, add another tablespoon of powdered sugar. It should have the consistency of a thick spreadable cream so it won’t slide off during baking.)
Baking: Bake at 356°F (static) for about 40–45 minutes.
Do the toothpick test.
The kitchen will smell like spring! 🍓😋✨
Let it cool completely before slicing.
Happy Easter! 🍓😋✨
Tips
If your pastry cream is homemade, chill it in the refrigerator for a couple of hours before inserting it.
A firm cream will remain a perfect center in each slice without sliding to the bottom of the mold during baking. It is essential that it is completely cold when you place it between the two layers of batter. A warm or too-fluid cream would tend to slide and spoil the surprise inside. Prepare it in advance, cover it with plastic wrap directly on the surface, and let it rest while you finish the rest of the recipe!
If after 30 minutes in the oven you see that the glaze is already nicely amber but the cake needs another 10–15 minutes (always do the toothpick test!), cover the colomba with a sheet of aluminum foil laid on top. This will prevent the glaze from burning while the center finishes baking perfectly.
Wait until the cake is completely cold before slicing. The cream needs to stabilize and the strawberries will release their moisture. If you can resist, it’s even better the next day!
How to store it
At room temperature (only for a few hours)
If you will eat it the same day, you can keep it under a cake dome in a cool, dry place. The almond glaze will stay crunchy and the interior soft.
In the refrigerator (recommended method)
Because of the pastry cream and the strawberries (which release moisture), after the first 6–8 hours it’s best to transfer it to the refrigerator inside an airtight container.
Duration: It keeps well for 2–3 days.
Flavor tip: Before serving, take it out of the fridge at least 30–40 minutes in advance. Cakes made with seed oil and yogurt (or similar) reach their best texture at room temperature, regaining their full softness.
Can it be frozen?
Yes, but with a small precaution! You can slice it and freeze individual slices wrapped in plastic wrap.
Thawing: Heat the slice in the microwave for about 20 seconds or let it thaw at room temperature. It will be nearly like freshly baked!
FAQ (Questions & Answers)
Smart Substitutions (Low GI)
To lower the glycemic index while keeping your quantities (3 eggs, 500 g mold), we need to replace refined flours and white sugar with alternatives that release energy more slowly.
Low Glycemic Index Ingredients (500 g batch)
For the basic batter:
Eggs: 3 medium
Sweetener: 2/3 cup of erythritol (about 130 g)
Flour mix: 1 1/2 cups of Type 2 flour (semi-whole) (about 180 g) + 3/4 cup of almond flour (about 80 g) (very low GI).
Seed oil: 1/3 cup (about 80 ml) (preferably high-oleic sunflower).
Milk: 1/4 cup (about 60 ml) of unsweetened almond milk or skim milk.
Leavening: 1 packet.
Flavor: Grated lemon zest.
The Filling & Glaze (Light version):
Fresh strawberries: about 1 1/3 cups (≈200 g) (they have a very low GI, around 25).
Pastry cream: about 3/4 cup (≈200 g) prepared with plant milk and erythritol.
Glaze: the same blender method with egg white, powdered erythritol and whole almonds.
