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Cooking + Entertaining

Strawberry mimosa cake: the recipe for the fresh and spring variant

Strawberry mimosa cake: the recipe for the fresh and spring variant


For the sponge cake with a 22 cm mold

Vanilla yeast for sweets

For dipping and decorating

You need it too

22 cm circular mold

There strawberry mimosa cake it’s a greedy e costs variant of the classic mimosa cake, typically prepared on the occasion of8 Marchthere International Women’s Dayalso known as Women’s day.

It is made from sponge cake, flavored with a bathe in limoncellostuffed with a no-cook cream and finally, decorated with fresh strawberries and many cubes of sponge cake, to recreate the shape and yellow color of the typical spring flower.

With a delicate taste and a moist, creamy texture, the strawberry mimosa cake is easier to prepare than it looks: it only takes a little time for the different preparations. We prepared it with a mascarpone cream, fresh cream and strawberries cut into cubes for a quicker version, but if you have some spare time and want to recreate a strawberry mimosa closer to the traditional version, you can opt for a classic pastry cream filling.

You will obtain a delicate dessert and scenographicable to conquer everyone and perfect to serve not only for Women’s Day, but also as after-meal dessertduring a dinner with friends, or as a hug in the middle of the afternoon, during a tea party with friends.

Find out how to make it by following our recipe and, if you like this dessert, also try the delicious chocolate mimosa cake and the exotic pineapple mimosa cake.

How to make strawberry mimosa cake

To make the strawberry mimosa cake you will need to make three preparations: the sponge cakethere bathe in limoncello and the mascarpone cream for filling. Here is the detailed procedure, with the steps and advice to obtain a perfect result.

How to make a sponge cake

To make the strawberry mimosa cake, start by preparing the sponge cake. Crack the eggs into a bowl and add the sugar, working the mixture with a hand whisk or electric mixer until light and fluffy. Flavor with vanilla essence and grated lemon zest and mix well 1.

At this stage, incorporate the dry ingredients: sifted flour, starch, baking powder and salt 2. Do not overwork the dough: just make sure that the flour is well incorporated and that the mixture does not contain lumps.

Pour the mixture into a 22 cm diameter mold, lined with parchment paper, and bake in a static oven preheated to 180°C for 30 minutes 3. Check the baking of the sponge cake with the classic toothpick test.

Once the cooking time has elapsed, turn off the oven and let the sponge cake rest inside for ten minutes. Then take it out and let it cool completely on a cake rack 4.

How to prepare mascarpone syrup and cream

Meanwhile, prepare the sauce: melt the water and sugar in a saucepan, turn off the heat and pour in the limoncello, then mix well 5.

For the no-bake cream, however, combine the mascarpone and icing sugar in a bowl and mix until smooth and fluffy. 6.

Whip the cream until stiff and gently fold in with a spatula. Keep some heavy cream aside. Wash, cut the strawberries into pieces and add them to the filling, incorporating them with a spatula 7.

How to compose and decorate the strawberry mimosa cake

When the sponge cake is very cold, cut it into two halves: a thicker base and a thinner upper part. Dig the inside of the base of the sponge cake and moisten it with the limoncello syrup 8.

Fill the cavity of the sponge cake with the mascarpone and the strawberry cream 9.

Cover with the top cap. Brush the surface with the limoncello syrup ten.

Cover the entire entremets with the creamy mascarpone cream, taking care not to omit the sides. Cut the previously dug sponge cake into very small cubes and coat the entire surface of the cake. Then add some strawberry quarters to decorate 11.

Strawberry mimosa cake is ready to be served and enjoyed on International Women’s Day or as a simple dessert after a meal 12.


If you love the fresh taste of strawberries, you can make a delicious one alcohol-free strawberry syrup: cut the strawberries into cubes and put them in a bowl with the juice of one lemon and two tablespoons of sugar; leave to macerate and, after about half an hour, extract the juice released from the strawberries with a sieve; finally, use the latter as a liquid, diluting it with a little water if necessary. For the filling, on the other hand, you can also opt for a fluffy whipped cream or a diplomatic cream.

The limoncello syrup gives the dessert a unique and enveloping aroma, but if you prefer, you can replace the liqueur with lemon juice or opt for an alternative syrup, alcoholic or not; you can also enrich the padding with chocolate chips, chopped dried fruit or mixed berries. For a super tasty version, however, you can replace the mascarpone cream with chocolate pastry cream.


The strawberry mimosa cake can be stored in the refrigerator, in a special airtight container, for 2-3 days. The mascarpone cream, on the other hand, is always preserved in the refrigerator by 3-4 daysalways covered with a transparent film.

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