Champagne Cake with Strawberries and Cream
Today we are getting a little fancy with a Champagne Cake with Strawberries and Cream! This cake combines two favorite recipes, our champagne pound cake, and our strawberry shortcake cake recipe. It is sure to make any occasion feel more special, from birthdays and anniversaries to Valentine's Day, New Year's Eve, and more!
Layers of champagne pound cake are filled and topped with fresh strawberries and whipped cream. The champagne flavor is subtle, and makes for a delicious combination. You can't go wrong with this dessert!
Table of Contents
A Look at our Ingredients
- Unsalted butter (we add our salt separately. If using salted butter, omit the salt.)
- Sugar
- Large eggs
- All Purpose Flour
- Baking powder
- Salt
- Champagne of choice (today we used Blush)
- Vanilla extract
How to Make Layered Champagne Pound Cake with Berries and Cream
After whipping up our champagne pound cake batter, we divided it between three prepared 8 inch pans. This makes three fairly thin cake layers but gives us an added layer of strawberries & cream filling! (If you prefer thicker cake layers, you can divide the batter between two 8 inch cake pans instead.)
This champagne pound cake recipe is based on our buttermilk pound cake recipe, but uses champagne instead of buttermilk. It is moist with light, delicious champagne flavor.
While the cake layers were in the oven, we prepared our macerated strawberries, champagne syrup, and heavy whipping cream.
*macerated strawberries are simply sliced strawberries that have been sprinkled with sugar. The sugar helps to make the strawberries more tender, and brings out their natural juices.
Putting it all Together
- Once the cake layers have baked and cooled, it is time to put everything together.
- Place the first champagne pound cake layer on the cake plate or pedestal. Poke with a fork on toothpick so that the juices can seep in a bit better.
- Brush the top with the champagne syrup- we used a silicone pastry brush for this. Next, spread with a layer of macerated strawberries (including the juice if you'd like).
- Top the strawberries with a layer of whipped cream. Add the next cake layer and repeat the steps.
- Finally, top with the third cake layer, brush with champagne syrup, and top with whipped cream. We decorated the top with a few fresh strawberries (whole and sliced).
Thanks so much for stopping by today! We hope that you enjoy this recipe. Make sure to check out our full collection of cake and cupcake recipes!
More Cakes with Strawberries
We love strawberry cakes and have made many over the years! Some of our favorites are our Homemade Strawberry Cake, Strawberry Cake from Mix, Strawberry Bundt Cake, and Strawberries and Cream Cake.
Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!
Champagne Cake with Strawberries and Cream
Ingredients
- 1 ½ cups unsalted butter, softened (339g) This is the equivalent of 3 sticks of butter)
- 3 cups (600g) sugar
- 5 large eggs, room temperature (place in a bowl of warm water for 5 minutes to speed up the process).
- 3 cups (342 g) cake flour (Not self rising. We use Swan's Down, bleached)
- ½ teaspoon (2)g baking powder
- ½ teaspoon (3g) salt
- 1 cup (235 g) champagne (We used Andre Blush) *See Notes
- 1½ teaspoons (6g) vanilla extract
Champagne Syrup
- ½ cup sugar (110g)
- ½ cup champagne (116g)
Sliced Strawberries
- 4 cups (578g) sliced, fresh strawberries
- 3 tablespoons (37g) sugar
Sweetened Whipped Cream
- 2 cups (480g) whipped cream or heavy cream
- ½ cup (58g) confectioners' sugar
- 2 teaspoons (8g) vanilla extract
Instructions
- Grease and flour three 8 inch round pans. We also like to line the bottoms with parchment paper.
- Preheat the oven to 350℉
- In a separate bowl whisk the cake flour, baking powder, and salt to combine, set aside for later.
- Using an electric mixer (paddle attachment if using a stand mixer), cream the butter on medium speed until smooth. Add the vanilla and then gradually add the sugar. Beat until light and fluffy for 3 to 5 minutes on medium speed.
- Add the eggs one at a time, blending after each until the yolk is incorporated.
- With the mixer on low speed, add the flour mixture alternately with the one cup of champagne to the butter/sugar/egg mixture in the mixing bowl. Begin and end with the dry ingredients. I do three additions of dry, alternating with two additions of wet.
- Divide the cake batter between the three prepared pans.
- Bake at 350℉ for 25 minutes or until an inserted toothpick comes out clean or with just a few moist crumbs attached.**Baking times can vary-- peek in as the end time approaches and adjust time as needed.
- This makes approximately 7.5-8 cups of batter.
- Allow the baked cakes to cool in the pans on a wire rack for ten minutes before turning them out.
For the Sliced Strawberries
- Fill a medium sized bowl with the sliced strawberries, sprinkle with 3 tablespoons sugar, and stir to combine. Cover with plastic wrap and store in the refrigerator until ready to use. The sugar coated strawberries will begin to release strawberry juice as they sit.
For the Champagne Syrup
- Combine the champagne and sugar in a microwave safe measuring cup or bowl. Heat for 30 seconds, stir, and then if then if needed, an additional 30 seconds. Stir to melt any remaining sugar. We did this in the microwave but you could heat in a small saucepan on the stovetop if you prefer, until the sugar dissolves.
For the Sweetened Whipped Cream
- Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes.
- Pour the whipping cream, powdered sugar and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.
- The cream begins to thicken (approx. 1 ½ minutes) and soft peaks form. (Peaks that slightly bend over.) Watch closely as this happens quickly. Do not over mix.
Assembling the Cake
- Once the cake layers have cooled, it is time to assemble the cake!
- Place the first pound cake layer on the cake base or pedestal.
- Next, poke small holes here and there over the top of the cake with a wooden skewer or the tines of a fork. This allows for better absorption. Lightly brush the top with champagne syrup. Then, spread on a layer of the sliced strawberries.
- Top with a layer of whipped cream. (Keep in mind that you will need to reserve enough for the next cake layer as well as the top of the cake.)
- Repeat for the next cake layer. (Poking small holes in the top, lightly brush with champagne syrup, add a layer of strawberries, then whipped cream.)
- Top with the final cake layer and top with the remaining whipped cream.
- Top with whole or freshly sliced strawberries. If you'd like, you can also press thinly sliced fresh strawberries here and there around the sides of the cake if you would like even more berries to show.
- Store in the refrigerator under a cake dome or airtight container. Remove from the refrigerator about one hour before serving.
Looks light and delicious! Pretty too! Awesome as always! :-)