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!
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), which have been favorites of ours for special occasions, but this strawberry-champagne cake recipe is guaranteed to bring rave reviews!
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 anniversaries, engagement parties, New Year’s Eve, 21st birthdays, or any time when a celebration calls for something a little more sophisticated and 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 1/4 to 1/2 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? Check out these favorites!:
- 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
Champagne and Strawberries Cake Recipe
Ingredients
For the Cake
- 3 cups (342 g) cake flour
- 1 Tablespoon (15g) baking powder
- 1/2 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
- 3/4 cup of finely chopped strawberries
Champagne Simple Syrup
- 1/2 cup (100g) sugar
- 1/2 cup (116g) champagne
For the Strawberry Whipped Cream Filling
- 8 oz (226g) Full Fat Cream Cheese, softened (don't microwave)
- 1 1/2 Cup (156g) Sifted Powdered Sugar
- 1/4 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
- 1/4 Cup Pureed Strawberries (approximately 5-6 medium strawberries)
- 1/4 Cup Champagne
- 1/2 teaspoon (3g) Salt (optional) this will cut the sweetness (popcorn salt will dissolve more quickly)
- 7 1/2 -8 cups (863g) Powdered Sugar
- 1 teaspoon (4g) strawberry extract
Instructions
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 1/3 of the dry ingredients and mix until blended. Then add 1/2 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 1/2 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 the cream cheese, 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 1/2 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.
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Looks and sounds delish! :-) Adding it to my ever growing list LOL! Thanks ladies for all the great recipes.
A great recipe….looks yuummm…but instead of champagne what else can we add for kids
Could we make this in a 9×13 cake pan and possibly split it into 2 layers or would they be too thin? Thank you! Cannot wait to try this one.
Hi Priyanka, You could use a sparkling white grape juice instead of champagne. Welch’s is one brand, I’m sure there must be others.
Hi Nancy, This recipe makes approximately 7 cups of batter and that would be the minimum number of cups for a 9×13 pan. I think once split the layers would be thin and possibly difficult to work with.
oh my gosh! I can almost taste it. Love your website…………………
I want to make this cake but what champagne do you use?
Hi Veronica- The brand that we used was Andre, but any champagne will work nicely!
Hi Ms. Melissa, since this cake has whipped cream and cream cheese in the frosting, how long can this cake stay at room temperature before putting it back in the refrigerator
thank you
Maria
Hi Marie, To be on the safe side, I would say not much over 1 hour. When a frosting or filling sits out too long it will taste fine, but it is not.
I made this cake and followed it to a tee. It came out heavy and dense. What could have happen to make it this way. I thought it was suppose to be a light and fluffy cake.
Hi Linda, I am very sorry you had a problem with the recipe. The following are some possible causes. Too much flour can cause a dense cake, so it is always best to weigh ingredients. If you do not have a scale, flour should be spooned into a measuring cup , overfill and level off with the back of a knife. Make sure to preheat your over for at least 15 minutes. If not at the correct temperature the cake batter will not rise as quickly as it should, giving you a dense. Make sure your baking powder is not out of date. Do not over mix or mix at too high a speed. It is best to not mix above medium speed. I hope this is helpful