A delightful and celebratory Strawberry Champagne Cake perfect for special occasions.
Author:Sabrina Hermes
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:1 hour
Yield:10 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup champagne or sparkling wine
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
4 large eggs
2 cups fresh strawberries, hulled and sliced
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract (for whipped cream)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the champagne, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
While the cakes cool, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of whipped cream over the top and add half of the sliced strawberries.
Place the second cake layer on top and repeat the process with the remaining whipped cream and strawberries.
Serve immediately or refrigerate for up to 2 hours before serving for a chilled dessert.
Notes
For a non-alcoholic version, substitute the champagne with sparkling grape juice.
Add a layer of strawberry jam between the cake layers for extra sweetness and flavor.