A pale, lemon-scented sponge rises like a quiet promise; its crumb is airy and sunlit. Strawberry threads of ruby and a veil of cream answer with a cool, floral sweetness — a cake to be eaten slowly, with the small, satisfied silences between bites.
Why make this recipe
This Mimosa Cake with Strawberries is a celebration of contrast: the tender, citrus-laced sponge against silky pastry cream and bright strawberry purée. It asks only patience and offers, in return, a layered perfume of lemon and berry that feels both luxurious and honest.
How to make Mimosa Cake with Strawberries
Ingredients:
- 110 g all purpose flour
- 110 g sugar
- 3 medium eggs
- 1 grated lemon zest
- 90 g sugar (for pastry cream)
- 50 g cornstarch
- 2 egg yolks
- 500 g whole milk
- 1 vanilla flavoring
- 1 grated lemon zest (for pastry cream)
- 250 g pre sweetened vegetable whipping cream
- 130 g strawberries
- 2 tablespoons lemon juice
- 2 tablespoons sugar (for strawberry cream)
Directions:
- First, prepare the sponge cake. Break the eggs into a wide bowl and beat them with the 110 g sugar for about ten minutes, until they are pale, light, and foamy — the ribbon stage when the batter falls in slow, glossy folds. This aeration is the architecture of the cake’s delicate crumb.
- Gently fold the sifted 110 g flour (and a pinch of baking powder) into the eggs, taking care to preserve the air. Fold in the grated lemon zest so its oils perfume the batter without weighing it down.
- Butter and flour a 22 cm diameter mold and pour in the mixture. Preheat the oven to 180°C (356°F) and bake for about 30 to 35 minutes, until the top is golden and a toothpick comes out clean. Let cool completely, then remove from the mold.
- For the pastry cream, prepare as per standard recipe: whisk the 90 g sugar with the 50 g cornstarch and 2 egg yolks until smooth; warm the 500 g whole milk with the 1 vanilla flavoring and 1 grated lemon zest, then temper into the yolk mixture. Return to the stove, stirring until thick and glossy. Chill, covered with plastic touching the surface to prevent a skin, until cool.
- For the strawberry cream, wash and blend the 130 g strawberries with 2 tablespoons lemon juice and 2 tablespoons sugar until a smooth purée. Taste and adjust sweetness; the lemon brightens and balances the berry’s sweetness.
- Cut the cooled sponge cake horizontally into three thin layers. On the bottom layer spread a thin coat of strawberry cream, then a layer of chilled pastry cream. Repeat with the second layer, ending with the top layer of sponge.
- Whip the 250 g pre-sweetened vegetable whipping cream to soft peaks and use it to cover the assembled cake in a soft, even coat. Finish by crumbling any sponge scraps and sprinkling them over the top to create the characteristic “mimosa” appearance.
- Let the cake rest in the refrigerator for at least a couple of hours (ideally overnight) so the flavors settle and the textures marry before serving.
How to serve Mimosa Cake with Strawberries
Serve slices gently — the crumb will be tender, the creams cool and unctuous. A thin slice is perfect with morning light; a slightly larger one feels right at afternoon tea. Garnish with a few halved fresh strawberries or a whisper of grated lemon zest to echo the cake’s aromatics.
How to store Mimosa Cake with Strawberries
Keep refrigerated, covered, for up to 3 days. Slice only when ready to serve to preserve the sponge’s delicate texture. If you need to freeze, wrap whole or sliced portions tightly in plastic and foil; thaw slowly in the refrigerator to minimize moisture loss.
Tips to make Mimosa Cake with Strawberries
- Beat the eggs and sugar until truly light; this is the most important step for an airy sponge.
- Fold the flour in thirds with a light hand to keep the batter airy.
- Chill the pastry cream thoroughly before layering to prevent it from softening the sponge too much.
- Taste the strawberry purée and adjust lemon and sugar — small changes shift the cake from bright to cloying.
- Use room-temperature eggs for better volume when whipping.
Variations (if any)
- Champagne or orange juice can lightly soak each sponge layer for a true mimosa note; apply sparingly so the sponge doesn’t become soggy.
- Substitute mixed berries for strawberries for a woodland variation.
- For a nutty counterpoint, fold a tablespoon of finely ground toasted almonds into the bottom pastry cream layer.
FAQs
Q: Can I make the sponge ahead of time?
A: Yes. The sponge can be baked a day ahead, wrapped well and kept at room temperature; assemble the cake the next day for the best texture.
Q: My pastry cream is lumpy — what went wrong?
A: Lumps usually come from not whisking well when tempering hot milk into eggs or from overheating. Strain the cream through a fine sieve and stir over low heat until smooth.
Q: Can I use fresh cream instead of vegetable whipping cream?
A: Yes — fresh dairy whipped cream will give a richer finish. Ensure it’s lightly sweetened and whipped to soft peaks.
Q: How do I prevent the crumb topping from falling off when serving?
A: Press the crumbs gently onto the top when decorating and chill the cake well; a sharp, serrated knife warmed under hot water and dried will make cleaner slices.
Q: Is there a gluten-free option?
A: Use a tested gluten-free flour blend designed for cakes; note that texture may vary and beating technique becomes even more important.
Conclusion
If you seek a plant-based or alternative-diet version, consider the thoughtful adaptations found in Vegan Mimosa Cake (Gluten Free and Sugar Free options), which reimagines the gentle structure of this dessert. For a quick strawberry mimosa syrup or inspiration on a brighter, simpler strawberry mimic, see this approachable guide at Easiest Strawberry Mimosa Recipe | Cake ‘n Knife.
Baking asks for patience and a quiet attention to small things; in that waiting, beauty is made.
Mimosa Cake with Strawberries
Ingredients
Method
- Break the eggs into a wide bowl and beat them with the 110 g sugar for about 10 minutes until pale, light, and foamy.
- Gently fold in the sifted 110 g flour and a pinch of baking powder into the egg mixture, being careful to preserve the air.
- Fold in the grated lemon zest, then butter and flour a 22 cm diameter mold and pour in the mixture.
- Preheat the oven to 180°C (356°F) and bake for about 30 to 35 minutes, until golden and a toothpick comes out clean.
- Let cool completely, then remove from the mold.
- Whisk the 90 g sugar with the 50 g cornstarch and 2 egg yolks until smooth.
- Warm the 500 g whole milk with the 1 vanilla flavoring and 1 grated lemon zest, then temper into the yolk mixture.
- Return to the stove, stirring until thick and glossy. Chill covered with plastic wrap.
- Wash and blend the 130 g strawberries with 2 tablespoons lemon juice and 2 tablespoons sugar until smooth.
- Taste and adjust sweetness as necessary.
- Cut the cooled sponge cake horizontally into three layers.
- Spread a thin coat of strawberry cream on the bottom layer, then add a layer of chilled pastry cream. Repeat with the second layer.
- Top with the final sponge layer.
- Whip the 250 g vegetable whipping cream to soft peaks and cover the assembled cake.
- Crumble any sponge scraps over the top to create the 'mimosa' appearance.
- Let the cake rest in the refrigerator for at least a couple of hours, preferably overnight.