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 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?
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!
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)(must be full fat or the filling will be too soft)
- 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 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 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.
Favorite Cake Recipes and Online Cake Tutorials!
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We have so many fun and creative cake tutorials to share for every skill level of cake decorating! You can find all of the details here: Membership Details for MyCakeSchool.com
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
First I love your cakes. Every time I make one them I get rave reviews. I think it awful nice of me to share about 80% of my cakes with my neighbors. Ha, Ha. There is only my husband and myself to eat these wonderful cakes. If I didn’t share I would probably be a 100 pound over weight. Besides I love seeing their faces when I bring over one of delicious cakes. Ok, for the questions. I just celebrated my 75th birthday and would love to make this cake. Question 1, can I freeze this cake? Question 2, I need to make this 9 inches round instead of 3 8 inch cakes. Question 3 how much batter in each pan and how long do I bake if for? Because of the tacky decoration I want to put on it, I need a 9 inch cake. If it turns out okay I will send you a picture of my garish cake.
Thank you again,
Claudia Richartz
Hi, love to try Champagne and Strawberries doctored cake recipe? However, I can’t find one. I saw the strawberry one.
Help,
Thanks
Peg
Hi Peggy, we don’t have an official Champagne and Strawberries doctored cake mix recipe but you could use our doctored cake mix Pink Champagne Cake recipe for the cake layers and do everything else the same.
Hi so I need to make this cake and unfortunately, every place that would sell strawberry extract near me is sold out. I tried amazon but it won’t get here in time do you have any recommendations or substitution ideas?
Hi Kayla, Yes, people are having a problem finding what they need because of the virus across the country. I don’t know what would be a good substitution for the strawberry extract. I thought of using a tablespoon of dry Strawberry Jello but worry this would give the cake an artificial flavor. I think you could boost the strawberry flavor in other ways. If after spreading on the Champagne Simple Syrup you could slice strawberries over the layers then top with the Whipped Strawberry Cream Filling. Don’t put the strawberries to close to the edge as they could spill out when stacking your layers. Another thought is to puree some extra strawberries and spread this after the simple syrup has been added then add sliced strawberries. You don’t want to add so much moisture to the layers that they become soggy. Another thought is to top each cake slice, as it is served, with a tablespoon of macerated (sliced strawberries with a bit of sugar) strawberries. After looking over the recipe, I think the Whipped Strawberry Cream Filling could be cut in half. It makes 3 cups filling so I’m sure you will have leftovers (your decision). Hope all goes well, let me know.
Hi Berenice, Sugar in the cake recipe helps to keep it soft and moist, so it will not dry out so quickly. I haven’t tried reducing it by 100g. Let us know what you think, if you give it a try.
Thank you for the quick response, I did it and I loved it, this cake recipe is so delicious ? really I don’t even like buttercream, I was afraid of it but I adore it.
I searched several recipes and I actually made 3 but this one ? is amazing….though for the cake I did a bit different, according to my taste: I only used 1tsp of vanilla,300gr of sugar, I omitted the strawberry extract, as I didn’t have cake flour I took out 6 spoons of flour and replace them for cornstarch and the champagne I reduce 500ml to 250 by heating without letting it boil and for the next time i will add 1tsp of sparkling wine by loranne oils to intensify the champagme taste.
☺thank you, Im so happy for the result.
Hi Bernice, I am so happy all went well and you enjoyed the cake. Thanks for posting the adjustments you made to the recipe…good informations for other bakers.
Can this recipe for three 8 inch pans be converted to four 6 inch pans?
Does this much batter fit into 3, 8 inch cake pans?
Hi Janice, I’m sorry your question was overlooked. Yes there is enough batter for 4 six inch pans. You will have a little over 1 1/2 cups for each pan.
Hi Mollie, Yes, there is enough batter for three 8 inch pans.
Thank you! I was wondering if you or anyone you know, has ever whipped the egg whites into a meringue with a tiny bit of sugar and then folded them in? I’m considering maybe doing it this way since there are so many egg whites!
I made this today, but won’t be enjoying it until tomorrow (I’ll upload pictures later).
I doubled the recipe and made a two-tier cake with it (2 9″ rounds and 2 6″ rounds per tier)! I accidentally made a mistake and left the heavy cream out of the filling, but it ended up being a happy accident because it tastes delicious and ended up being a bit healthier!
Hi Amber, That is great! I glad all went well even without the cream. Thanks for posting!
BeBe thank you so much for your answer. I think I will try that cake next. Just finished a lemon-lime cake & will decorate it tomorrow. Was my favorite soda pop flavor as a young girl ?
Oops meant to say Bebe not Babe– didn’t check for autocorrect ?
HaHaHa, no problem, I changed it for you.
I plan to make this cake as the middle tier of a wedding cake. I’ve made it before so I know the buttercream will be pink which will not work. What would like to keep the Champagne & strawberry flavor but I need white. Do you have any suggestions like increasing the strawberry flavoring? I had planned to use SMBC for the cake but this texture is different. I’m stumped. Is there anyway to incorporate Champagne into SMBC?
I am wanting to make this as a white champagne cake with the strawberry filling. How would I adjust this? I would omit the strawberries mixed into the batter, but how would I adjust the vanilla? I am making this for a wedding on Wednesday.
How many cupcakes does this recipe yield?
Hi Kendra, For this recipe, using standard size cupcakes you should be able to get at least 28 cupcakes. Of course, this depends on how full you fill the cupcake liners. We fill approximately 2/3’s full. Bake at 350 degrees for 18 to 20 min.
Can I make the cake part and the filling the day before? And make frosting and assemble the day of with no problem?
Hi Amber, The cake layers can definitely be made the day before and stored under a cake cover. They could also be wrapped individually in plastic wrap and Aluminum and frozen. They could be frozen up to 2 months and be fine. If frozen, when ready to use, place on the countertop and when condensation forms on the foil unwrap. The layers can be filled and frosted with the cake partially frozen, if needed. As for the filling, if refrigerated, it will firm up because of the cream cheese so you would need to let the chill come off and remix a bit. I personally think it would be better to make it the day you make the frosting to complete the cake. I hope you will enjoy the recipe.
I can use this recipe to make 24 cupcakes
Hi Ashley, Yes, the recipe will make 24 standard size cupcakes. Bake at 350 degrees for 18 to 20 minutes.
Possible to use frozen strawberries?
Hi Anne, Yes, you can use frozen strawberries. I take them out of the bag but do not let them completely thaw. Begin cutting as soon as you can, it does not take very long.
Hi! Could I puree the strawberries for the cake batter and fold in the puree? If so, do you think there are any adjustments I’d need to make to the batter?
Is the egg white mixture whipped until stiff like a meringue mixture or is it just whisked to mix the ingredients and left liquid?
Hi Dani, The egg whites are not whipped stiff, they are left liquid and blended into the other wet ingredients.
Hi Chloe, I have not tried folding in pureed strawberries so I cannot be certain of the outcome. Let us know if you give it a try.
Hi! Trying to use this recipe to make a Valentine’s Day cake I a 12 by 12 heart shaped cake pan! Will this recipe work for making two of these cakes in a thin cake pan ?
Sorry I meant 12 by 2 inch heart shaped pan! Will this recipe work for me to make two layers ?
Hi Dyamond, This recipe makes 7 1/2 cups batter. This amount of batter will give you 1 layer baked in a 12 inch round by 2 inches deep pan. I don’t know how this will work in your 12 by 12 thin heart pan. If you know the manufacturer of your pan, maybe you could search online to find the number of cups of batter it will hold.
I made this cake and it came out perfect!
Hi J J, Your cake looks great! Thanks so much for posting!
Our generic cake, for wedding tiers and private ordered cakes, are our Champagne Cakes w/ Champagne Mousse Fillings & Champagne Mock Whip Frosting. I’m going to have to try this cake w/ our filling & frosting. Our Mock Whip Frostings are made w/ a cup of any wine, brandy, liquor, liqueur, mixer, or water and a flavor (extract, emulsion, or flavoring oil), to complement cake & filling flavor combinations. They are soft, fluffy, not icky sweet, the texture of whipped cream, quick to make, and hold up great in very hot weather, i.e. hot tents in the summer.
Hi Bebe, how do you adjust the recipe for high altitude baking (around 8,000 ft)? I will be going on a ski trip for a friend’s birthday and wanted to make this recipe for her. Thank you!
Hi Prisca, We do not have experience with high altitude baking but I think you will find the link below helpful.
https://www.kingarthurflour.com/learn/resources/high-altitude-baking
Hey there, quick question as I want to bake this cake for an occasion. Will the cake be able to hold fondant without buckling under the weight?
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.
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