Strawberry Tiramisu Cake Recipe

strawberry tiramisu cake- tiramisu cake

Strawberries make a great addition to this delicious Tiramisu Cake. A rich yet delicate Mascarpone cream is spread over a soaked cake layer that makes for one beautiful and tasty cake. 

Even if you were to make this cake without the strawberries, it’s still so good alone. This very simple and pretty cake is super moist and holds up very well. The cream is absolutely amazing and actually pretty simple to make, so don’t be fooled by the pretty appearance. If you like tiramisu dessert then you have yet to try this amazing cake!

Strawberry tiramisu cake zoomSlice of tiramisu cakeIngredients for Strawberry Tiramisu Cake:

  • 3 eggs
  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • 1/8 tsp baking powder
  • cocoa powder (garnish)
  • cool whip, whipped (garnish)
  • 6 XL strawberries, cut to 1/4″ pieces

CREAM:

  • 2 eggs, separated
  • 1/3 cup sugar
  • 8 oz Mascarpone cheese
  • 1 cup heavy cream
  • 1/2 cup brewed coffee
  • 1 tbsp rum *opt

IMG_9639How to make Strawberry Tiramisu Cake:

  1. Preheat oven to 350 degrees F. Line a 9-inch round cake pan with parchment flour; grease and lightly flour. Set aside.

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2. In the bowl of a stand mixer beat the eggs and sugar over high speed for 10 minutes, until pale and thick.

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3. Fold in the flour and baking powder until all the flour is fully incorporated into the batter.

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4. Pour batter into the prepared cake pan and bake for 20-25 minutes or until done. Cool cake in pan for 10 minutes then invert and cool completely over a wire rack.

 

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5. To make cream separate the yolks from the whites, into two different bowls. Beat the yolks with sugar until pale and thick (about 3min); then add the mascarpone cheese and beat until smooth and creamy. Set aside.

6. Beat the whites until soft peaks form. Set aside. Then beat the heavy cream in another small bowl until stiff peak forms. Combine all three beaten mixtures and mix over low speed until smooth and creamy.

3 mixtures combined

7. Place cooled cake into a 9″ springform pan down-side facing up and spoon over the coffee/rum mixture.

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8. Arrange the strawberries on the side of the pan and evenly spread the cream over the top of the cake reaching the sides very well.

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9. Dust cake with cocoa powder and refrigerate overnight to set.

Strawberry Tiramisu cake

Garnish with some more whipped cream and fresh strawberries.

Strawberry Tiramisu Cake Recipe
 
Cook time
Total time
 
Alyona's Cooking:
Ingredients
  • CAKE:
  • 3 eggs
  • ½ cup sugar
  • ½ cup all-purpose flour
  • ⅛ tsp baking powder
  • cocoa powder (garnish)
  • cool whip, whipped (garnish)
  • 6 XL strawberries, cut to ¼" pieces
  • CREAM:
  • 2 eggs, separated
  • ⅓ cup sugar
  • 8 oz Mascarpone cheese
  • 1 cup heavy cream
  • ½ cup brewed coffee
  • 1 tbsp rum *opt
Instructions
  1. Preheat oven to 350 degrees F. Line a 9-inch round cake pan with parchment flour; grease and lightly flour. Set aside.
  2. In the bowl of a stand mixer beat the eggs and sugar over high speed for 10 minutes, until pale and thick.
  3. Fold in the flour and baking powder until all the flour is fully incorporated into the batter.
  4. Pour batter into the prepared cake pan and bake for 20-25 minutes or until done. Cool cake in pan for 10 minutes then invert and cool completely over a wire rack.
  5. TO MAKE CREAM: separate the yolks from the whites, into two different bowls. Beat the yolks with sugar until pale and thick (about 3min); then add the mascarpone cheese and beat until smooth and creamy. Set aside.
  6. Beat the whites until soft peaks form. Set aside. Then beat the heavy cream in another small bowl until stiff peak forms. Combine all three beaten mixtures and mix over low speed until smooth and creamy.
  7. Place cooled cake into a 9" springform pan down-side facing up and spoon over the coffee/rum mixture. Arrange the strawberries on the side of the pan and evenly spread the cream over the top of the cake reaching the sides very well.
  8. Dust cake with cocoa powder and garnish with some more whipped cream and fresh strawberries if desired. Refrigerate overnight for cake to set.

 

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