Champagne Cake with Fresh Strawberries
Delightfully light and bursting with elegance, this Champagne Cake with Fresh Strawberries is the perfect centerpiece for celebratory occasions. Moist and tender layers are infused with sparkling champagne, giving the cake a subtle, sophisticated flavor that pairs beautifully with the sweetness of fresh strawberries. A luscious homemade whipped cream frosting ties it all together, creating a dessert that’s as airy as it is irresistible. With its striking presentation and combination of playful bubbles and fruity notes, this cake is ideal for weddings, anniversaries, or any festivity that calls for a touch of sparkle. Indulge your guests with a dessert that’s as stunning as it is delicious—and don’t forget to raise a toast while enjoying it!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 3 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 2 cups Granulated sugar
- 4 Large eggs
- 2 teaspoons Pure vanilla extract
- 1 cup Champagne or sparkling wine
- 1.5 cups Heavy cream
- 0.5 cups Powdered sugar
- 1.5 cups Fresh strawberries, hulled and sliced
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Using a stand mixer or hand mixer, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the champagne, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 25-30 minutes or until a toothpick inserted in the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully remove them from the pans and let them cool completely on a wire rack.
While the cakes cool, prepare the whipped frosting: In a large bowl, use a mixer to whip the heavy cream and powdered sugar together until stiff peaks form.
Once the cakes are completely cooled, spread a layer of whipped frosting over the top of one cake layer. Arrange a layer of sliced fresh strawberries over the frosting.
Place the second cake layer on top and spread the remaining whipped frosting over the top and sides of the cake.
Decorate the cake with additional sliced strawberries as desired.
Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld and the frosting to set.
Nutrition Facts
Calories |
5912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.7 g | 369% | |
| Saturated Fat | 169.6 g | 848% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1492 mg | 497% | |
| Sodium | 2968 mg | 129% | |
| Total Carbohydrate | 723.6 g | 263% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 472.7 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 246 mg | 19% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1147 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
