Strawberry Mimosa Cake is a fresh and delicious twist on the classic dessert symbolizing Women’s Day. Soft sponge cake, delicate cream, and juicy strawberries combine in a play of colors and flavors that captivates with the first bite.
Perfect for celebrating special occasions or simply for a family afternoon, this cake combines the lightness of cream with the fruity sweetness of strawberries, creating an elegant and irresistible dessert. Making it at home is easier than it seems, and the result will amaze everyone with its beauty and deliciousness.
If you love desserts that win you over at first bite, continue your journey on my blog with my pistachio cheesecake, my soft and delicious St. Joseph’s zeppole, and my irresistible chocolate cups—three perfect recipes to spoil yourself or surprise your loved ones.
Ingredients
SPONGE CAKE with a diameter of 24 cm
CHANTILLY CREAM FILLING
FOR THE STRAWBERRY SYRUP AND FOR THE FILLING
Tools
Steps
To make the strawberry mimosa cake, first prepare the strawberries, which will be used for the filling and the icing. Chop the strawberries (reserving a few for decoration) and place them in a bowl. Add two tablespoons of sugar. Let the strawberries soak in the flavor for at least an hour in the refrigerator.
Meanwhile, prepare the sponge cake. Crack the eggs, separating the yolks from the whites. Beat the egg whites until stiff. Slowly pour in the sugar, then the egg yolks (one at a time), and continue beating the mixture with an electric mixer. Add the vanilla, then the sifted flour, a little at a time, and the baking powder.
Once you have obtained a smooth and homogeneous dough, transfer it to a well-greased and floured 24 cm diameter round springform pan.
Bake the sponge cake in a preheated oven at 180°C (350°F) for about 40 minutes, or in a convection oven at 170°C (340°F) for 40 minutes. Once baked, let it cool completely before cutting.
Prepare the filling. Place the sugar, cornstarch (or potato starch), and two egg yolks in a saucepan and begin stirring. Then, slowly pour in the milk and continue stirring to avoid lumps. Add the lemon zest (optional). Let the cream thicken over the heat, stirring gently.
When it is completely firm, turn off the heat and stir vigorously to emulsify and make it glossy. Transfer the pastry cream to a bowl and cover with plastic wrap. Once the cream has cooled, fold in the whipped cream.
Take the sponge cake and divide it into three discs, cutting it with a long, sharp knife. The middle disc will be used to decorate the cake. Remove the dark edges from the middle sponge cake disc, then cut it into small cubes.
Strain the strawberry juice through a sieve, adding a glass of water to obtain the cake syrup.
At this point, you can assemble the cake: moisten the first sponge cake layer with the syrup, add a layer of cream, and finally spread the fregole. Cover with the other sponge cake layer, yellow side up. Moisten the top layer with the syrup as well. Cover the entire cake with the cream (don’t forget the edge).
Now decorate the cake with strawberries and sponge cake cubes. Don’t forget to cover the edges of the cake as well.
The Strawberry Mimosa Cake is ready! It can be stored in the refrigerator for a few days.
Varied doses for servings