Name: Strawberry Champagne Cake with Strawberry Buttercream Frosting Recipe
Prep time: 30 min
Cook time: 40 min
Total time: PT-491241H10M42S
Cuisine: American
Ingredients: ¾ cup granulated sugar; 1 ⅓ cup all purpose flour; 1 tsp baking powder; ⅓ tsp baking soda; ¼ tsp salt; 2 eggs; ½ cup vegetable oil; 3 tbsp sour cream; 3 tbsp milk; 1 tsp vanilla extract; ½ cup champagne; 5 egg whites; 10 oz granulated sugar; 15 oz butter (cold); ½ cup strawberry puree (about 7 oz whole strawberries); Red or pink food gel coloring; White and gold sprinkles; Fresh strawberries; Pomegranate seeds; Fresh flowers

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Introduction

This Strawberry Champagne Cake is a delicate and elegant dessert perfect for special occasions. Light, fluffy layers are infused with champagne and wrapped in a luscious strawberry buttercream, making every bite a celebration of flavor.

A round, tall cake with smooth, light pink frosting covers three layers, sitting on a wooden board with small white and yellow sprinkles around the base. A pink drip glaze flows over the sides in long, even drips. On top, there are swirls of white cream evenly spaced around the edge, each topped with bright red pomegranate seeds, and a mix of whole and halved fresh strawberries with green leaves in the center. The cake is placed on a white marbled surface with a few scattered strawberries and pomegranate seeds nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup granulated sugar
1 ⅓ cup all-purpose flour
1 tsp baking powder
⅓ tsp baking soda
¼ tsp salt
2 eggs
½ cup vegetable oil
3 tbsp sour cream
3 tbsp milk
1 tsp vanilla extract
½ cup champagne
5 egg whites
10 oz granulated sugar (for frosting)
15 oz cold butter
½ cup strawberry puree (about 7 oz whole strawberries)
Red or pink food gel coloring
White and gold sprinkles
Fresh strawberries
Pomegranate seeds
Fresh flowers (optional, for garnish)

Instructions

Step 1: Whip the 2 eggs and ¾ cup granulated sugar together until the mixture is fluffy, about 2-3 minutes.
Step 2: In a separate bowl, combine the vegetable oil, milk, sour cream, vanilla extract, and champagne.
Step 3: In another bowl, whisk the flour, baking powder, baking soda, and salt together.
Step 4: Add half of the dry ingredient mixture to the whipped eggs and sugar, mixing on low speed.
Step 5: Incorporate the wet ingredients, then add the remaining dry ingredients. Stir until just combined—don’t overmix.
Step 6: Divide the batter evenly between two 6-inch cake pans lined with parchment paper.
Step 7: Bake at 350°F (175°C) for 35-40 minutes, until a toothpick inserted in the center comes out clean.
Step 8: Cool the cakes completely, then wrap them tightly with plastic wrap and refrigerate until cold.
Step 9: For the frosting, heat the 5 egg whites and 10 oz granulated sugar over a double boiler, whisking until the sugar dissolves and the mixture is warm to the touch.
Step 10: Transfer the warmed egg mixture to a stand mixer and beat on high until stiff peaks form, about 10 minutes.
Step 11: Gradually add the cold butter cubes on medium-low speed, then increase to high speed and beat until the frosting is smooth and silky.
Step 12: Fold in the strawberry puree and food gel coloring until fully incorporated and evenly colored.
Step 13: Slice each chilled cake layer horizontally to create four thin layers in total.
Step 14: Spread the strawberry buttercream evenly between each cake layer.
Step 15: Decorate the finished cake with white and gold sprinkles, fresh strawberries, pomegranate seeds, and fresh flowers as desired.

Tips & Variations

Use chilled butter for the frosting to help it whip up smooth and avoid melting.
Substitute the champagne with sparkling white grape juice for a non-alcoholic version.
Gently fold the strawberry puree into the frosting to maintain a light texture.
For extra flavor, soak the cake layers lightly with champagne or a simple syrup before frosting.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days to keep it fresh. Let the cake sit at room temperature for about 30 minutes before serving to soften the frosting. Leftover cake can be frozen for up to 1 month; thaw overnight in the refrigerator and bring to room temperature before enjoying.

How to Serve

A tall cake with smooth light cream icing covers all sides evenly, with a drip of glossy pink glaze running down from the top edges in long thin streams. Around the base is a dark crumb border. The top is decorated with white swirls of cream arranged in a circle near the edge, fresh red strawberries both whole and halved placed on top of the cream swirls, and bright red pomegranate seeds scattered over the cream and fruit. The cake sits on a wooden board, placed on a white marbled surface with scattered pomegranate seeds and strawberries around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use egg substitute for this recipe?

While possible, using egg substitutes may affect the texture and rise of the cake and the stability of the frosting. For best results, use fresh eggs as directed.

How do I make strawberry puree?

To make fresh strawberry puree, simply blend hulled strawberries in a food processor or blender until smooth. You can strain it to remove seeds if desired for a finer texture.