Introduction

This Strawberry Champagne Cake is a delightful celebration dessert combining light, fluffy cake layers with a rich strawberry buttercream. The subtle champagne flavor adds a festive touch, perfect for special occasions or a luxurious treat.

A tall, round cake with smooth cream-colored frosting forms the base, topped with a thin layer of pink glaze dripping elegantly down the sides in long, uneven streams. Around the top edge, dollops of light cream frosting are evenly spaced, each decorated with bright red pomegranate seeds. The center of the cake's top is packed with fresh strawberries, some whole with green leaves still attached, others halved to show their juicy red inside. The cake sits on a wooden board placed on a white marbled surface, with scattered pomegranate seeds and a sliced strawberry around the board. 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
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)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line two 6-inch cake pans with parchment paper.
Step 2: In a large bowl, whip the 2 eggs with ¾ cup granulated sugar until fluffy, about 2 to 3 minutes.
Step 3: In a separate bowl, mix together the vegetable oil, milk, sour cream, vanilla extract, and champagne.
Step 4: In another bowl, combine the flour, baking powder, baking soda, and salt.
Step 5: Add half of the dry ingredients to the egg and sugar mixture, mixing on low speed until just combined.
Step 6: Incorporate the wet ingredients into the batter, then add the remaining dry ingredients. Mix gently until just combined. Do not overmix.
Step 7: Divide the batter evenly between the prepared pans and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Allow the cakes to cool completely. Once cooled, wrap them in plastic wrap and refrigerate until cold.
Step 9: To make the frosting, heat the 5 egg whites and 10 oz granulated sugar over a double boiler, whisking constantly until the sugar dissolves completely and the mixture reaches about 160°F (70°C).
Step 10: Transfer the mixture to a stand mixer and beat on high speed until stiff, glossy peaks form, about 10 minutes.
Step 11: With the mixer on medium/low, add the cold butter cubes gradually. Once all butter is incorporated, increase speed to high and beat until the frosting is smooth and creamy.
Step 12: Mix in the strawberry puree and a few drops of red or pink gel food coloring until evenly combined.
Step 13: Slice each chilled cake layer horizontally to create four thin layers in total.
Step 14: Spread the strawberry buttercream evenly between each layer to assemble the cake.
Step 15: Garnish the top with white and gold sprinkles, fresh strawberries, pomegranate seeds, and fresh flowers if desired.

Tips & Variations

For a stronger strawberry flavor, reduce the champagne to ¼ cup and add an extra ¼ cup of strawberry puree to the batter.
Use room temperature ingredients for smoother mixing and better texture.
If you prefer a non-alcoholic version, substitute champagne with sparkling white grape juice.
Chill your mixing bowl and beaters for the frosting to help achieve stiff peaks faster.

Storage

Store the assembled cake in the refrigerator, covered loosely with a cake dome or plastic wrap, for up to 3 days. To serve, bring the cake to room temperature for about 30 minutes. Leftover cake layers can be frozen tightly wrapped for up to 1 month; thaw in the refrigerator before assembling or serving.

How to Serve

A tall, creamy cake with three smooth, light beige layers stands on a wooden board. The cake is covered in a pale pink glaze that drips down the sides in long, shiny streams. On top, there are dollops of white whipped cream spaced evenly around the edge. The center of the top layer is crowded with fresh whole strawberries, some cut in half to show their bright red inside, and scattered shiny red pomegranate seeds. The base of the cake has a thin layer of crushed nuts or crumbs in dark brown. The scene is set on a white marbled surface with a few strawberries and pomegranate seeds around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the puree?

Yes, thaw frozen strawberries completely and drain excess liquid before pureeing to avoid a runny frosting.

How do I know when the cake is fully baked?

Insert a toothpick or cake tester into the center of the cakes. If it comes out clean or with a few moist crumbs, the cake is done. Avoid opening the oven too early to maintain even baking.