Description
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.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 42g
- Sodium: 190mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg
