champagne strawberry cake
You know those recipes that just feel like a warm hug? The ones you pull out when you need a little something special, or when you just want to impress without stressing? Well, this champagne strawberry cake is *that* recipe for me. It’s elegance personified, but honestly, it’s surprisingly simple to whip up. I still remember the first time I made it for a friend’s birthday; the subtle fizz from the champagne in the batter, the burst of fresh strawberry, and the light, airy crumb. Everyone raved! It’s often compared to a classic Strawberry Shortcake, but let me tell you, this cake takes it to a whole new level. It’s sophisticated yet utterly comforting, and it’s become my go-to for celebrations, potlucks, or just those moments when only cake will do. If you’ve ever wanted to bake something that tastes like pure luxury but feels completely achievable, you’ve landed in the right spot. This champagne strawberry cake is about to become your new favorite, too.
What is a Champagne Strawberry Cake?
So, what exactly *is* this delightful creation? Think of it as a wonderfully moist, tender cake that’s been infused with the subtle, sophisticated notes of champagne. It’s not overpowering; instead, it adds a delicate complexity and a lightness that you just can’t get from other liquids. Then, we weave in the vibrant, sweet flavor of fresh strawberries, either as a filling, a swirl, or both! The “champagne” in the name refers to the sparkling wine that’s incorporated into the batter, giving it a unique character. It’s essentially a celebration cake in every sense of the word, but it’s versatile enough to be enjoyed on a random Tuesday afternoon. It’s light, it’s bright, and it’s utterly delicious. It’s the kind of cake that makes you feel a little fancy without needing a formal occasion. The texture is just divine – a tender crumb that melts in your mouth, perfectly complementing the fruity sweetness and the champagne’s subtle effervescence.
Why you’ll love this recipe?
Oh, where do I even begin with why this champagne Strawberry Cake is so darn special? First off, the *flavor* is absolutely out of this world. You get that delicate, almost floral hint of champagne that is so sophisticated, then BAM! you hit a pocket of sweet, juicy strawberry. It’s a flavor combination that just sings. It’s not overly sweet, which I appreciate, and the balance is just perfect. Then there’s the *simplicity*. Honestly, this cake is a lifesaver. If you can mix a few ingredients together, you can make this. I’ve made it on busy weeknights when I needed a pick-me-up, and it never fails to deliver. It’s a relatively quick bake, and the steps are straightforward. And let’s talk *cost-efficiency*. You don’t need a ton of fancy, expensive ingredients. The champagne can be a good quality prosecco or cava, which you might already have on hand, and strawberries are usually readily available. It feels like a million bucks but costs so much less. Plus, its *versatility* is fantastic. You can serve it with a simple dusting of powdered sugar, a dollop of whipped cream, or go all out with a luscious strawberry compote. It’s perfect for birthdays, anniversaries, bridal showers, or even just a weekend treat. What I love most about this is that it feels special enough for a big event, but it’s genuinely easy enough for me to whip up for my family just because. It’s a win-win-win, really!
How do I make a strawberry champagne cake?
Quick Overview
This cake is all about bringing together simple ingredients for a show-stopping result. We’ll start by mixing our dry and wet ingredients separately to ensure everything is perfectly combined, then gently fold in some fresh strawberries for pops of flavor. The champagne is added to the wet ingredients, giving the batter a wonderful lightness. It bakes up beautifully golden and fragrant. Once cooled, we’ll finish it off with a simple, elegant glaze that ties all the flavors together. It’s a straightforward process, and I promise, the end result is worth every second. You’ll have a cake that looks and tastes like it came from a fancy bakery, but you made it yourself!
Ingredients
For the Main Batter:
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened (I always use good quality butter; it makes a difference!)
1 ¾ cups granulated sugar
2 large eggs, at room temperature (crucial for emulsification!)
1 teaspoon vanilla extract
1 cup champagne or prosecco, at room temperature (don’t use the cheap stuff you wouldn’t drink!)
½ cup milk (whole milk gives the best richness, but 2% is fine)
For the Filling:
2 cups fresh strawberries, hulled and diced (choose ripe, sweet ones!)
2 tablespoons granulated sugar
1 tablespoon cornstarch (helps thicken it up nicely)
For the Glaze:
1 ½ cups powdered sugar, sifted (sifting is key for a smooth glaze)
2-3 tablespoons champagne or milk (depending on desired consistency)
½ teaspoon vanilla extract (optional, but it adds a lovely warmth)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). This is a standard baking temperature, but ovens can vary, so it’s always a good idea to have an oven thermometer if you’re unsure. Grease and flour a 9-inch round cake pan, or line it with parchment paper. I find that greasing and then lining the bottom with parchment paper is the best insurance against sticking. Make sure to get all the nooks and crannies with your butter or baking spray, and then dust it with a bit of flour, tapping out any excess. This step is so important for a clean release!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Give it a good whisk for about 30 seconds – this aerates the flour and ensures the leavening agents are evenly distributed. You don’t want pockets of baking soda or powder in your cake, trust me. This little step makes a big difference in the final texture.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. It should be pale yellow and almost whipped in texture. Then, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract. Now, in a separate small bowl or jug, whisk together the champagne and milk. It might look a little frothy, that’s okay!
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, alternating with the champagne and milk mixture. Start and end with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix here! Overmixing develops the gluten in the flour, which can lead to a tough cake. You want a tender crumb, so stop as soon as you don’t see any streaks of dry flour. A few small lumps are perfectly fine.
Step 5: Prepare Filling
While the Cake Batter is resting slightly, let’s get our strawberry filling ready. In a small bowl, gently toss the diced strawberries with the sugar and cornstarch. Let it sit for about 5-10 minutes. The sugar will draw out some of the juice from the strawberries, and the cornstarch will help thicken it into a lovely, jammy consistency when baked. It’s like a mini compote right in your cake!
Step 6: Layer & Swirl
Pour about half of the cake batter into your prepared cake pan. Then, gently spoon the strawberry filling over the batter, leaving a small border around the edge. Don’t worry if it sinks a little; that’s normal. Pour the remaining batter over the top of the strawberries, spreading it gently to cover. If you want more of a marbled effect, you can dollop the strawberry mixture on top and then swirl it gently with a knife or skewer, but be careful not to over-swirl and mix it too much. We want distinct pockets of strawberry goodness!
Step 7: Bake
Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Keep an eye on it towards the end, as oven temperatures can vary. If the top starts to brown too quickly, you can loosely tent it with aluminum foil. The smell that fills your kitchen during this stage is just heavenly – a delicate mix of vanilla, sweet cake, and fruit.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. This is super important! Trying to glaze a warm cake is a recipe for disaster (pun intended!). Once the cake is completely cool, it’s time for the glaze. In a bowl, whisk together the sifted powdered sugar, 2 tablespoons of champagne (or milk), and vanilla extract (if using). Add more liquid, a teaspoon at a time, until you reach your desired drizzling consistency. It should be thick enough to coat the cake but thin enough to pour smoothly.
Step 9: Slice & Serve
Once the glaze has set a little, slice your champagne strawberry cake and serve. It’s wonderful served at room temperature, but I sometimes like it slightly chilled too. The texture is just perfect this way. You can dust it with a little extra powdered sugar, or serve it with a dollop of whipped cream or a scoop of vanilla bean Ice Cream if you’re feeling extra decadent.
What to Serve It With
This champagne strawberry cake is so versatile, it fits into almost any occasion! For a lovely Breakfast, I often serve it alongside a strong cup of coffee or a delicate black tea. A simple dusting of powdered sugar is all it needs to feel special enough for a weekend morning. If you’re hosting Brunch, this cake is a definite showstopper. Plate up generous slices with fresh berries on the side and perhaps a light, zesty fruit salad. A mimosa or a sparkling rosé pairs beautifully. When serving it as Dessert, it truly shines. A drizzle of crème anglaise, a small quenelle of raspberry sorbet, or even just a dusting of cocoa powder can elevate it further. It’s perfect after a lighter meal. And for those Cozy Snacks, when you just need a little something comforting? A slice with a glass of milk or a warm cup of herbal tea is pure bliss. My family tradition is to have this for our “special occasion” breakfast on birthdays, even if it’s a weekday. It just makes the day feel instantly more festive!
Top Tips for Perfecting Your Champagne Strawberry Cake
I’ve made this champagne strawberry cake more times than I can count, and over the years, I’ve picked up a few little tricks that make all the difference. When it comes to the strawberries, make sure they’re ripe and sweet. If they’re a bit tart, you might need to add a touch more sugar to the filling. And for the love of all things delicious, don’t overmix the batter! Seriously, this is probably the most important tip. Overmixing is the enemy of a tender cake. Mix until *just* combined, and don’t be afraid of a few tiny lumps. For the swirl, I like to use a toothpick and make just a few gentle passes to create a marbled effect. Too much swirling will just muddle the flavors and textures. If you’re feeling adventurous with the swirls, you can try adding a tablespoon of strawberry puree or even a touch of pink food coloring to the filling for a more dramatic effect. When it comes to substitutions, I’ve tested this with almond milk, and it worked beautifully, giving the cake an even creamier texture. You can also use a good quality sparkling cider if you want a non-alcoholic version, though the champagne really does add that special something. For baking, make sure your oven rack is in the center position. This ensures even heat distribution. And always, always do the toothpick test to check for doneness. It’s the most reliable way. If the glaze seems too thick, add a tiny bit more liquid; if it’s too thin, add more powdered sugar. It’s all about getting that perfect, pourable consistency. And one last thing, sometimes I like to add a hint of lemon zest to the batter – it really brightens up the flavors and plays wonderfully with the strawberries.
Storing and Reheating Tips
This champagne strawberry cake is wonderfully forgiving when it comes to storage. If you have any leftovers (which is rare at my house!), you can keep it at Room Temperature for about 2-3 days, provided it’s kept in an airtight container. Make sure it’s completely cooled before covering to prevent condensation, which can make the cake soggy. For longer storage, the Refrigerator is your best bet. Wrap the cake tightly in plastic wrap, then place it in an airtight container. It will stay fresh for up to 5 days. When you want to serve it again, let it sit out at room temperature for about 30 minutes to take the chill off and regain its lovely texture. If you need to store it even longer, Freezer Instructions are your friend. Wrap the cooled cake very well in a double layer of plastic wrap, then a layer of aluminum foil. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator, then let it come to room temperature. Regarding the Glaze Timing, it’s always best to apply the glaze to a completely cooled cake. If you’re freezing the cake, I recommend glazing it *after* it has thawed and come back to room temperature. This prevents the glaze from cracking or becoming sticky in the freezer.
Frequently Asked Questions
Final Thoughts
So there you have it – my cherished champagne strawberry cake recipe. I truly believe this is one of those cakes that makes you feel like a baking superstar, even if you’re just starting out. The combination of the delicate champagne notes with the bright, fresh strawberries is just pure magic. It’s elegant enough for your most special occasions, yet wonderfully approachable for a cozy afternoon. I hope you give it a try and that it brings as much joy to your kitchen as it does to mine. If you end up making it, please, please let me know how it turns out in the comments below! I’d love to hear about your variations or any family traditions you create with it. And if you loved this cake, you might also enjoy my [link to another recipe, e.g., Lemon Raspberry Cake] or my [link to another recipe, e.g., Classic Vanilla Bean Pound Cake]. Happy baking, and enjoy every delicious bite!
Champagne Strawberry Cake So Elegant
Ingredients
Main Ingredients
- 2.25 cups champagne divided, cooked down to 1 cup and cooled
- 0.75 cup unsalted butter room temperature, for cake
- 1.8 cups sugar
- 0.25 cup sour cream room temperature
- 1 tsp vanilla extract
- 6 large egg whites room temperature
- 2.5 cups all-purpose flour
- 4 tsp baking powder
- 0.5 tsp salt
- 0.75 cup milk whole milk preferred
Strawberry Buttercream
- 2 cups chopped strawberries fresh, pulsed and strained
- 0.5 cup salted butter room temperature
- 0.5 cup shortening
- 4.5 cups powdered sugar sifted
Champagne Frosting
- 0.75 cup salted butter room temperature
- 0.75 cup shortening
- 6 cups powdered sugar sifted
- 0.0625 cup champagne cooked-down, from above (4-5 tbsp)
Decoration
- 1 cup sprinkles pink sugar pearls and white and gold mix, for sides and top
Instructions
Preparation Steps
- Add 2.25 cups of champagne to a medium saucepan. Cook over medium heat until reduced to 1 cup (about 20-25 minutes). Do not boil. Pour into a measuring cup to monitor level. Return to pan if needed. Refrigerate until cool.
- Preheat oven to 350°F (176°C). Prepare three 8-inch cake pans with parchment paper in the bottom and greased sides.
- In a large bowl, cream 0.75 cup unsalted butter and 1.8 cups sugar until light and fluffy (3-4 minutes). Add sour cream and vanilla and mix until smooth.
- Add egg whites in two batches, mixing well after each. Scrape down bowl as needed.
- In a separate bowl, whisk together flour, baking powder, and salt. In another cup, combine milk and 0.75 cup of cooled reduced champagne.
- Add half of the dry ingredients to the batter and mix until combined. Add champagne mixture and mix. Add remaining dry ingredients and mix until fully combined. Scrape bowl.
- Divide batter evenly among three pans. Bake for 23-27 minutes or until a toothpick inserted comes out with moist crumbs. Cool in pans for 3 minutes, then transfer to wire racks.
- Puree 2 cups strawberries in a food processor. Strain through a fine mesh sieve to remove seeds. Set aside.
- Beat 0.5 cup salted butter and 0.5 cup shortening until smooth. Add half of 4.5 cups powdered sugar and mix. Add 3-4 tbsp strawberry puree and mix. Add remaining sugar and puree as needed for consistency. Set aside 0.5 cup for piping.
- Beat 0.75 cup salted butter and 0.75 cup shortening until smooth. Add half of 6 cups powdered sugar and mix. Add 3 tbsp reduced champagne and mix. Add remaining sugar and more champagne as needed. Frosting should be slightly sticky for sprinkles to adhere.
- Once cakes are cool, level tops with a serrated knife. Place first layer on a serving plate. Spread about 1 cup strawberry buttercream.
- Add second cake layer and spread another 1 cup strawberry buttercream.
- Top with third layer and frost entire cake with champagne frosting. Use a bench scraper for smooth finish.
- Immediately press sprinkles into the sides of the cake while frosting is soft.
- Using a piping bag with Ateco 844 tip, pipe swirls along the edge of the top with reserved strawberry buttercream. Add extra sprinkles on top if desired.
