The strawberry mimosa cake is an easy and quick cake, perfect to serve on March 8th for the International Women’s Day, but delicious all year round and especially in spring. This delightful and beautiful cake is a variation of my lemon mimosa cake and is made with a few simple ingredients: a tall and soft sponge cake with a bright yellow color, a very good diplomat cream made with pastry cream and whipped cream, and lots of fresh strawberries. The strawberry mimosa cake is delicious, easy to make and dedicated to all the women and the men who want to celebrate the women in their lives! Ready to discover how to make the strawberry mimosa cake? Let’s go to the kitchen, but first, as always, if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
Also see:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the strawberry mimosa cake
- 4 eggs
- 3/4 cup all-purpose flour (about 100 g)
- 5 tbsp cornstarch (about 40 g)
- 1/2 cup granulated sugar (about 120 g)
- 1 teaspoon vanilla extract
- Half packet baking powder
- 1 pinch turmeric powder (or yellow food coloring)
- 2 cups whole milk (about 500 ml)
- 3/4 cup granulated sugar for the cream (about 150 g)
- 3/4 cup all-purpose flour for the cream (about 100 g)
- 1 egg
- 1 teaspoon vanilla extract
- as needed lemon zest
- 2/3 cup heavy cream / whipping cream (about 150 ml)
- 2 cups strawberries (about 300 g / 10.6 oz)
- as needed lemon juice
- 1 tablespoon granulated sugar
- 3/4 cup Strega liqueur (about 200 ml)
- 3/4 cup water (about 200 ml)
Tools
- Bowls
- Refrigerator
- Pot
- Hand mixer
- Whisk
- Brush
Steps to make the strawberry mimosa
To make the strawberry mimosa, first prepare the pastry cream and then make the sponge cake (pan di Spagna).
Let’s start with the Cream:
Place the egg and sugar in a pot, loosen with 1/3 of the milk, add the flour (cornstarch if indicated) and mix. Pour in the remaining milk and create a lump-free mixture.
Add the vanilla extract and lemon zest, put on the heat and stir continuously with a whisk until the cream has thickened.
Transfer the cream to a bowl, sprinkle with sugar and let it cool to room temperature before covering with plastic wrap and refrigerating for at least 2 hours.
Prepare the sponge cake (pan di Spagna). Beat the eggs with the sugar until you obtain a fluffy, foamy mixture. Add the sifted cornstarch and then the sifted flour. Add the baking powder, vanilla extract and coloring, then mix gently.
Pour into a 10 1/4-inch pan (26 cm) lined with parchment paper and bake at 356°F (180°C) for about 20-25 minutes; perform the skewer test before removing from the oven. Let cool on a rack and carefully divide into three layers using a serrated knife.
Whip the heavy cream until stiff and then gradually fold in the previously prepared pastry cream, which should now be cold.
Cut the strawberries into pieces, add sugar and lemon juice, and mix.
Take a bowl with a concave bottom about 8 inches (20 cm) in diameter and place the first sponge cake layer inside, sponge side up and crust side down. Moisten with the soaking syrup made by mixing the Strega liqueur with water (about 3/4 cup Strega + 3/4 cup water) to form the base. Fill with 1/3 of the cream and half of the strawberries.
Cover with a suitable disc obtained by trimming the sponge cake layer (the one with the crust that was on the baking sheet) and brush with the syrup. Arrange the remaining crust pieces around the edges of the bowl, shaping them with more syrup, and spread another 1/3 of the cream and the remaining strawberries.
Cover with a small disc cut from the central sponge layer (the one without crust) and finish brushing with more syrup.
Cover and let rest in the refrigerator for at least 2 hours, although 12 hours is ideal.
After resting, invert the cake onto a serving plate and spread the remaining cream over it. Crumble the leftover sponge pieces and sprinkle them evenly over the entire cake, then decorate with the strawberries.
(If the steps seem complicated, watch the video above).
The cake can be eaten immediately or stored in the refrigerator for up to 2 days, well covered in a suitable container.
You can adjust the intensity of the soaking syrup to taste; you can replace Strega liqueur with limoncello, or for an alcohol-free version use fruit or orange juice.
