Everybody needs to make this amazing Champagne and Strawberries Cake at least once (and then you'll want to make it again and again).
It is such a moist and flavorful cake, and the combination of champagne and strawberries is perfect!
The combination of strawberries and champagne is a classic favorite for special celebrations, anniversaries, Valentine's Day, and more. I have to say that in cake form, it is even better!
This isn't the first time that we've created a recipe with champagne cake layers.
We have a couple of delicious Pink Champagne Cakes in our recipes section (a scratch pink champagne cake as well as a doctored cake mix version).
Just as these pink champagne cakes have been favorites of ours for special occasions over the years, today's strawberry-champagne layer cake is sure to please a crowd.
Champagne and Strawberries Cake is perfect for Special Occasions
Valentine's Day was on our minds when we decided on this Champagne and Strawberries cake recipe, but it would also be perfect for so many other occasions including engagement parties, anniversaries, New Year's Eve, 21st birthdays, bachelorette parties, or any adult celebrations that call for something special.
While this recipe is similar in some ways to our scratch Pink Champagne Cake recipe, this time we are using plain Champagne in the batter as well small bits of sliced strawberries and strawberry extract.
To bring in even more champagne flavor, we've also lightly infused the finished layers with a delicious champagne simple syrup.
How to Make a Champagne and Strawberries Cake
After baking the cake layers, I poked the top of the cake layers with a thin stir straw. This will help our champagne syrup soak into the cake.
Next, I brushed my cake layers with a simple champagne syrup. Although we have champagne baked into the cake layers, this syrup gives us an additional layer of flavor.
I filled the cake layers with a light and luscious whipped strawberry cream cheese filling. This recipe is going to be a new go-to for us when we need a light and flavorful strawberry filling!
If you love whipped cream fillings and you love cream cheese fillings, this recipe is for you. It has a light consistency that is a bit thicker than the usual whipped filling, giving us the best of both worlds- and the flavor is oh so good!
Since this is a soft strawberry filling, it's a good idea to first pipe a dam of buttercream about ¼ to ½ inch within the edges of the cake layers and then fill with the strawberry cream.
We frosted our cake with an easy and delicious Strawberries and Champagne Buttercream.
This Strawberry Champagne buttercream recipe is similar in many ways to our classic strawberry buttercream, but we've replaced some of the strawberry puree with champagne.
There is just a hint of champagne flavor in this buttercream, as the strawberry flavor is more pronounced. However when combined with the champagne flavor of the cake layers and simple syrup, everything is perfectly balanced!
I used my offset spatula to give the frosting a little texture as I applied it. I love this pretty shade of pink! Although we don't have any piped buttercream details with this design, the consistency of this strawberry champagne buttercream would be perfect for piping.
And after slicing! If your strawberry bits sink to the bottom of the cake, it's okay! Most of mine did too...but the extra flavor is totally worth it- and it's such a pretty slice!
We hope that you enjoy this cake as much as we have!
Looking for more "Boozy" or Cocktail Inspired Cakes?
We've made several delicious "boozy" cake recipes over the years, from elegant champagne-infused cake recipes to fun and fruity cocktail-inspired cake recipes.
We're sharing some of our favorites below, but for additional details and recipes, hop over to our full roundup of Boozy Cake Recipes!
- Piña Colada Cake A fantastic flavor combination of pineapple, coconut, and a hint of rum!
- Margarita Cake This moist cake has fantastic lemon-lime flavor and with an added kick from our delicious Tequila Lime Buttercream! Yum! (We also have a doctored cake mix version of this recipe as well!)
- Pink Champagne CakeThis has been a really popular recipe for us- if you love today's recipe, you're going to love this Pink Champagne Cake recipe too (and Pink Champagne Buttercream)!
*Also, if you are looking for a fantastic homemade Strawberry Cake recipe, you'll love this one! Classic Strawberry Cake Recipe
Having Trouble Printing the Recipe? Find it Here: Champagne and Strawberries Cake
More Favorite Strawberry Cakes, Fillings, and Frostings
If you love strawberries, put these recipes on your must-make list!
- Classic Strawberry Filling for Cakes
Champagne and Strawberries Cake Recipe
This sophisticated Champagne and Strawberries Cake is amazingly moist and flavorful!
For the Cake
- 3 cups (342 g) cake flour
- 1 Tablespoon (15g) baking powder
- ½ teaspoon (2g) salt
- 6 egg whites (194g)
- 1 cup (242 g) champagne
- 2 teaspoons (8g) vanilla
- 2 tablespoons vegetable oil (18g)
- 1 teaspoon (4g) strawberry extract
- 2 cups (400g) sugar
- 1 cup (2 sticks) (226g) unsalted butter
- ¾ cup of finely chopped strawberries
Champagne Simple Syrup
- ½ cup (100g) sugar
- ½ cup (116g) champagne
For the Strawberry Whipped Cream Filling
- 8 oz (226g) Full Fat Cream Cheese, softened (don't microwave)(must be full fat or the filling will be too soft)
- 1 ½ Cup (156g) Sifted Powdered Sugar
- ¼ Cup (46g) Strawberry Puree (puree about 5-6 medium strawberries)
- 1 Teaspoon(4g) Strawberry Extract
- 1 cup (232g) heavy cream
For the Strawberries and Champagne Buttercream Frosting
- 3 sticks (339g) Unsalted Butter slightly softened
- ¼ Cup Pureed Strawberries (approximately 5-6 medium strawberries)
- ¼ Cup Champagne
- ½ teaspoon (3g) Salt (optional) this will cut the sweetness (popcorn salt will dissolve more quickly)
- 7 ½ -8 cups (863g) Powdered Sugar
- 1 teaspoon (4g) strawberry extract
For the Cake
Preheat Oven to 350 degrees, grease and flour three (8 inch) pans
- In a medium size bowl whisk together the flour, baking powder and salt. Set aside
- In another bowl combine the egg whites, champagne, vanilla, strawberry extract, and vegetable oil. Whisk until blended and set aside.
- In the bowl of your mixer, cream the butter and sugar 3 to 5 minutes. When it is light and fluffy add approximately ⅓ of the dry ingredients and mix until blended. Then add ½ of the liquid ingredients mixing until blended. Continue alternating dry and wet ingredients. Begin and end with dry ingredients (3 additions of dry and 2 wet). *Makes 7 ½ cups of batter.
- Pour into prepared pans and sprinkle finely chopped strawberries over the batter, trying to avoid clumping the strawberries together. Bake 25 to 30 minutes. The cake is done when a toothpick inserted the center comes out clean. Cool in baking pans 10 min. then turn out.
For the Champagne Simple Syrup
In a small saucepan add the sugar and champagne. Over medium heat, cook until the sugar dissolves, stirring constantly until the mixture is clear. Remove from the heat and cool completely before using. It can be stored in the refrigerator approximately 2 weeks.
Use sparingly on your cake layers. Using a toothpick or skewer, make a few holes on the top of each cake layer. Remember that using too much syrup can cause the cake to become soggy. Using a pastry brush, brush the simple syrup on top of each cake layer. Now you are ready to fill and frost your cake.
For the Whipped Strawberry Cream Cheese Filling:
Chill the whisk attachment or beaters of a handheld mixer in the freezer for about 10 minutes.
In a medium sized bowl, add softened cream cheese that has been cut into pieces, powdered sugar, strawberry puree and strawberry extract. Mix until blended. Slowly add the heavy cream and beat until fluffy- this will take about 2 minutes.
This is a soft filling and so you'll want to pipe a dam of frosting about ½ inch from the edge of the cake layers, then spread filling within the dam. Makes about 3 cups.
For the Champagne and Strawberries Buttercream Frosting
- In the bowl of your mixer, cream the softened butter until smooth. Blend in strawberry extract.
- Gradually add the powdered sugar along with the champagne and strawberries until the powdered sugar is incorporated. Beat at medium speed 3 to 4 minutes. The texture will become very smooth. If you are tinting the entire batch of buttercream light pink, you can add a very small amount of coloring gel while it is mixing.
- If the buttercream is too thin add more powdered sugar.
Hi Ilze- Yes, this cake should be fine to use with fondant. I always settle my filled layer cakes first though to be on the safe side before frosting or applying fondant. I just apply a weight of some sort (not a crushing weight, just a light steady pressure)-- a cake pan or two for instance- on top of the filled, unfrosted tier wrapped in plastic wrap. Settle for at least a few hours before adding the final coat of frosting/fondant, etc.
Thank you so much for the feedback. The cake was a clear winner and was even enjoyed by those that do not like the “sweetest” of cakes. Brilliant cake. Will recommend. Sturdy under all the fondant, thank you for tip.
This cake is amazing. I made it for my “adopted” mom’s birthday and everyone loved it. It’s one of the best cakes I’ve eaten. I already have 3 people requesting it.
Hi Chastity! We are so glad to hear that you all enjoyed the recipe! Thanks so much for your feedback! xo
What is the best strawberry extract to use and where do you buy it?
Hi Juliet, We most often use Watkins but I also like McCormick brand. I hope you will enjoy the cake.
What about mixing the champagne syrup with fresh strawberries for in between the layers? This would be in addition to your recipe? The more champagne the better!
Hi Scarlett, That does sound good, my worry since I have not tried this is would the extra moisture cause a problem. If you give it a try, I would pipe a dam around the edge of the cake 1/2 to 1 inch in so the strawberry juice would not bleed through to the outside frosting. Spread on the strawberry filling then add the strawberries (not too many). Let us know your thoughts and suggestions if you add the strawberries.
Hi, this is smart for a new years flavor. Can you taste the champagne?
I've made this a few times now, and I think I accidentally figured out how to make the filling more sturdy. Storytime...so I had just pulled the cakes out of the oven, cleaned up, and realized I forgot to pull the cream cheese out to come to temp. No problem, I put it in a glass bowl and into my oven that I had already turned off. The oven was at 350 and I thought I waited long enough for it to not be super hot, but I guess not. I ended up forgetting about it and leaving the cream cheese in there for like 45 minutes I think, and it like partially baked on the outside ???? Used it anyway, and now my filling is like super thick - even with the whipped cream in it. It was an accident, but I'm making this part of this recipe now ???????? Love this recipe, this is my go-to strawberry dessert recipe ????
I made the Champagne Strawberry Cake for my daughter’s 27th birthday. It was amazing. Thanks for sharing this recipe.
Just wondering if the strawberries baked inside the cake turned out soft. I once did added strawberry to my cake batter and the strawberry was very soft
Hi Mj, The strawberries are softer, but only as you would expect when baked in a cake. It was not a problem.