This elegant Champagne Cake with Strawberries and Cream is a celebration-worthy dessert that feels light, festive, and indulgent all at once. Tender champagne-infused cake layers are brushed with champagne syrup, then filled and topped with juicy strawberries and soft whipped cream. The champagne flavor is delicate rather than overpowering, making this cake perfect for special occasions or anytime you want a refined dessert with a fresh, fruity finish.
Why You’ll Love This Recipe
This recipe strikes a beautiful balance between richness and freshness. The cake itself is moist and buttery with a subtle champagne note, while the strawberries add brightness and natural sweetness. The whipped cream keeps everything light and airy, making each slice feel luxurious without being heavy. It also looks stunning when assembled, making it ideal for celebrations, dinner parties, or romantic occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the champagne cake layers
1 ½ cups unsalted butter, softened (339 g)
3 cups granulated sugar (600 g)
5 large eggs, room temperature
3 cups cake flour (342 g)
½ teaspoon baking powder (2 g)
½ teaspoon salt (3 g)
1 cup champagne (235 g)
1 ½ teaspoons vanilla extract (6 g)
For the champagne syrup
½ cup granulated sugar (110 g)
½ cup champagne (116 g)
For the strawberries
4 cups fresh strawberries, sliced (578 g)
3 tablespoons granulated sugar (37 g)
For the sweetened whipped cream
2 cups heavy whipping cream (480 g)
½ cup confectioners’ sugar (58 g)
2 teaspoons vanilla extract (8 g)
Directions
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
In a bowl, whisk together the cake flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter on medium speed until smooth. Add the sugar gradually and continue mixing for 3 to 5 minutes until light and fluffy. Blend in the vanilla extract.
Add the eggs one at a time, mixing after each addition until fully incorporated.
With the mixer on low speed, add the dry ingredients alternately with the champagne, beginning and ending with the dry mixture. Mix just until combined.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
To prepare the strawberries, place the sliced strawberries in a bowl, sprinkle with sugar, and gently stir. Cover and refrigerate until ready to use, allowing the juices to release.
For the champagne syrup, combine the sugar and champagne in a microwave-safe bowl or small saucepan. Heat until the sugar is fully dissolved, stirring as needed. Set aside to cool slightly.
For the whipped cream, chill the mixing bowl and beaters for about 10 minutes. Pour in the cream, confectioners’ sugar, and vanilla. Beat on low speed, gradually increasing to medium-high, until soft peaks form. Do not overmix.
To assemble the cake, place one cake layer on a serving plate. Poke small holes over the surface with a fork or skewer and lightly brush with champagne syrup. Spread a layer of strawberries, followed by whipped cream.
Repeat with the second layer. Place the final cake layer on top, brush with syrup, and cover with the remaining whipped cream. Garnish with additional fresh strawberries if desired.
Servings and timing
Servings: 12 slices
Preparation time: 35 minutes
Baking time: 25 minutes
Assembly time: 20 minutes
Total time: approximately 1 hour 20 minutes, plus cooling time
Variations
You can substitute raspberries or mixed berries for the strawberries for a different flavor profile. For a richer dessert, add a thin layer of vanilla pastry cream beneath the whipped cream. If you prefer fewer layers, divide the batter between two pans for thicker cake layers.
Storage/Reheating
Store the assembled cake in the refrigerator under a cake dome or in an airtight container for up to 3 days. For best texture and flavor, remove the cake from the refrigerator about one hour before serving. This cake is not suitable for reheating, as the whipped cream should remain chilled.
FAQs
Can I make the cake layers in advance?
Yes, the cake layers can be baked ahead of time and stored wrapped in the refrigerator for up to 2 days or frozen for up to 3 months.
Does the champagne flavor taste strong?
No, the champagne flavor is subtle and lightly aromatic rather than bold or overpowering.
Can I use sparkling juice instead of champagne?
Yes, sparkling white grape juice can be used as a non-alcoholic alternative with good results.
Why do I need to poke holes in the cake layers?
Poking holes allows the champagne syrup to soak into the cake, adding moisture and flavor.
Can I use all-purpose flour instead of cake flour?
Yes, you can make a substitute by replacing 2 tablespoons of flour per cup with cornstarch and whisking well.
How do I prevent overmixing the whipped cream?
Stop mixing as soon as soft peaks form and watch closely, as whipped cream thickens quickly.
Can this cake be made as a sheet cake?
Yes, the batter can be baked in a large rectangular pan, though layering will be simpler.
What type of strawberries work best?
Fresh, ripe strawberries with natural sweetness and firm texture are ideal.
Can I stabilize the whipped cream?
Yes, you can add a small amount of gelatin or whipped cream stabilizer if you need extra structure.
Is this cake suitable for warm weather?
It can be served in warm weather, but should remain refrigerated until close to serving time.
Conclusion
Champagne Cake with Strawberries and Cream is a refined yet approachable dessert that combines soft cake layers, fresh fruit, and airy whipped cream into a truly memorable treat. Its elegant flavor and beautiful presentation make it perfect for celebrations, while its balanced sweetness ensures everyone will enjoy each slice.
This Champagne Cake with Strawberries and Cream is a light, elegant dessert made with tender champagne-infused layers, fresh strawberries, and soft whipped cream. It’s perfect for celebrations or any special occasion.
Ingredients
For the champagne cake layers:
1 ½ cups unsalted butter, softened (339 g)
3 cups granulated sugar (600 g)
5 large eggs, room temperature
3 cups cake flour (342 g)
½ teaspoon baking powder (2 g)
½ teaspoon salt (3 g)
1 cup champagne (235 g)
1 ½ teaspoons vanilla extract (6 g)
For the champagne syrup:
½ cup granulated sugar (110 g)
½ cup champagne (116 g)
For the strawberries:
4 cups fresh strawberries, sliced (578 g)
3 tablespoons granulated sugar (37 g)
For the sweetened whipped cream:
2 cups heavy whipping cream (480 g)
½ cup confectioners’ sugar (58 g)
2 teaspoons vanilla extract (8 g)
Instructions
Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans and line the bottoms with parchment paper.
In a bowl, whisk together cake flour, baking powder, and salt.
In a large bowl, cream butter until smooth. Gradually add sugar and beat for 3–5 minutes until light and fluffy. Mix in vanilla.
Add eggs one at a time, mixing well after each addition.
With mixer on low, alternate adding dry ingredients and champagne, starting and ending with dry. Mix until just combined.
Divide batter evenly among prepared pans and smooth tops.
Bake for 25 minutes or until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely.
Mix strawberries with sugar in a bowl. Cover and refrigerate until ready to use.
For the champagne syrup, heat champagne and sugar in a saucepan or microwave until sugar dissolves. Let cool slightly.
Chill mixing bowl and beaters. Whip cream with confectioners’ sugar and vanilla until soft peaks form. Do not overmix.
To assemble: place one cake layer on a serving plate, poke holes, and brush with champagne syrup. Spread a layer of strawberries and whipped cream. Repeat with second layer. Add top layer, brush with syrup, and finish with whipped cream and strawberries on top.
Notes
Substitute raspberries or mixed berries for strawberries if preferred.
Use sparkling juice instead of champagne for a non-alcoholic version.
Stabilize whipped cream with gelatin if needed for longer-lasting structure.
Let cake come to room temperature before serving for best flavor.
