Steps

• For optimal results, I recommend preparing the sponge cake and the cream the day before. This way, the next day will be much easier and quicker.

  Let’s start with the sponge cake. Beat in the stand mixer or with an electric mixer or simply with the manual whisk eggs with sugar and vanilla for 10-12 minutes, then fold in sifted flour and baking powder.

  Butter 2 cake pans of 7 inches and distribute half the mixture in each.

  Bake in a preheated oven on the lower rack for about 20 minutes, then turn off the oven and let cool.

  

• Custard cream: follow the preparation steps – HERE – then, before covering it with cling film in contact, pour 40 ml of limoncello cream and stir to mix well. Cover and let rest at room temperature then place in the fridge until use.

  

• Cut each sponge cake into 3 layers once cooled. Remove the darker top and the side part.

  

• One sponge cake will be used for the final decoration, the other will be filled in alternate layers with cream and fruit. Cut the 3 layers for decoration first into strips and then into small cubes (they will represent mimosa flowers).

  

• Pour a finger of limoncello cream into a glass and add 3 tablespoons of water, then mix. With a kitchen brush, wet the sponge cake with the diluted cream (I added water because I want to give it to the kids, you can skip it if desired).

  

• Spread the custard cream on the sponge cake and top with diced strawberries.

  

• Proceed the same way with the other two layers.

  

• Spread the cream on the sides and then cover the whole surface with sponge cake cubes.

  

• Finish the preparation with cream and strawberry decorations as you like.

  Let it rest in the fridge for at least an hour.

  

• A trick to get a nice yellow effect like mimosa is to use yellow yolk eggs and add a pinch of turmeric or yellow food coloring to the sponge cake batter.

  If you want to make an alcohol-free strawberry mimosa cake, you can replace the limoncello cream with lemon essence.

  You might be interested in:

  The chocolate tart with strawberry fruit salad.

  The tart with ricotta cream and strawberries.

  Cheesecake with mascarpone and strawberries.

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