An iconic marriage made in heaven: strawberries and champagne! This stunning and delicate strawberry champagne cake recipe has sincerely captured my heart and that i’m sure it will seize yours, too! This high-quality cake is made with wet and delicate champagne-flavored cake layers and frosted with a candy and tangy strawberry buttercream! Garnish this stunning strawberry cake with chocolate included strawberries and you've got a show-stopper suit for any unique event.

To get the maximum champagne flavor into my cake layers, I used a mixture of glowing wine and fizz extract (associate hyperlink). The extract is surely scrumptious and it without a doubt usathe flavor of the cake layers. i really like to add some actual champagne into the cake layers, too! in case you choose to make a non-alcoholic model of this cake, just use some non-sweetened grape juice, or lessen the quantity of sugar inside the recipe.

The strawberry buttercream recipe is killer precise, too! You’ll need to devour this frosting through the spoonful! I introduced a little little bit of citric acid to make the buttercream a chunk sour and tangy, which allows balance out the sweetness. a bit tip for making berry buttercreams: ensure to feature the fruit puree final, when you get your frosting to the consistency you want it to be. mix the fruit in for about 30 seconds, no longer; otherwise, the frosting can separate.


For Champagne Cake Layers:
  • 3/4 cup (170g) butter, softened at room temperature
  • 1 cups (200g) white granulated sugar
  • 1 tsp EACHL vanilla extract, champagne extract
  • 6 large egg whites, at room temperature
  • 1/2 cup (118ml) sparkling wine
  • 1/2 cup (118ml) milk
  • 2 cups (250g) all-purpose flour
  • 4 teaspoons (16g) baking powder
  • 1/2 teaspoon salt

For Strawberry Buttercream:
  • 4 sticks, 2 cups (453g) butter; softened at room temperature
  • 1/3 cup (79ml) strawberry puree
  • 1 teaspoon strawberry extract or emulsion
  • 1 teaspoon citric acid or 2 tablespoons lemon juice
  • 6 to 7 cups (875g) confectioner's sugar
  • 1 cup (200g) mashed strawberries, for filling
  • Chocolate covered strawberries for garnish


  1. Preheat oven to 350F. Line 3, 8-inch cake pans with parchment paper; recipe will also work well using 2, 9-inch cake pans.
  2. Using a hand mixer or a stand mixer, cream together the sugar and butter until creamy, about 4 minutes. Add the egg whites, vanilla and champagne extract and mix until mixture is light and airy, about 3 minutes. Pour in the sparkling wine and milk but do not mix. In a separate bowl, combine the dry ingredients: flour, salt and baking powder. Sift the dry ingredients into the cake batter and mix the flour just until well combined.
  3. Divide the cake batter between the prepared pans. I recommend using a kitchen scale to accurately divide the batter. Bake the cake layers in preheated oven for 35-40 minutes, or until the tops are completely set. Remove from oven and place cake rounds onto a cool rack to cool completely.
  4. Meanwhile, prepare the frosting and filling. For the filling, simply mash together 1 cup of fresh strawberries (or thawed, previously frozen berries); set aside. For the buttercream, whip the softened butter on high speed for 5 to 7 minutes until light and fluffy. Add the 1/3 cup strawberry puree (I used a food processor to make the puree) and the strawberry extract. I used a strawberry emulsion, which already had food coloring. Otherwise, also add a few drops of red food coloring. Add the citric acid, or if unavailable, substitute with 2 tablespoons of lemon juice. Whisk buttercream until ingredients are well combined. Add the confectioner's sugar and continue beating the buttercream for another 5 to 7 minutes until light and fluffy.
  5. To assemble the cake: level the cake layers using a long serrated knife. Spread half of the mashed strawberries onto the first layer, followed by buttercream and second cake layer. Use the remaining strawberries on the second layer. Frost the top and sides of cake and use a flat spatula to even off the top and sides. Place into refrigerator to set before garnishing, about 20 minutes.
  6. Optional: transfer any remaining buttercream into a pastry bag and add dollops of frosting on top. Can also top with chocolate covered strawberries; strawberries will last for 24 hours. If making this cake ahead of time, wait to add the strawberries until serving. Keep cake refrigerated and take out to room temperature 30 minutes before serving.

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