Strawberry Champagne Cake with Strawberry Buttercream and Edible Garnishes Recipe
This elegant Strawberry Champagne Cake features tender layers of moist cake infused with champagne, layered with a luscious strawberry buttercream frosting. Perfect for special occasions, it combines the lightness of whipped egg whites with the fresh flavor of strawberry puree, beautifully decorated with sprinkles, fresh berries, and edible flowers.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes plus chilling time
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake Batter
- ¾ cup granulated sugar
- 1 ⅓ cups 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
Meringue Frosting
- 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
Decoration
- White and gold sprinkles
- Fresh strawberries
- Pomegranate seeds
- Fresh edible flowers
Instructions
- Prepare the Cake Batter: In a large bowl, whip 2 whole eggs with ¾ cup granulated sugar for 2 to 3 minutes until fluffy and pale. In separate bowls, mix the wet ingredients (vegetable oil, milk, sour cream, vanilla extract, champagne) together, and separately combine dry ingredients (flour, baking powder, baking soda, salt).
- Combine Ingredients: Add half of the dry mixture to the whipped eggs and sugar, mixing on low speed just to incorporate. Then add the wet ingredient mixture, followed by the remaining dry ingredients. Mix gently until just combined to avoid overmixing.
- Bake the Cake: Divide the batter evenly between two 6-inch round cake pans lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely, then wrap in plastic wrap and refrigerate to chill thoroughly before frosting.
- Prepare the Strawberry Meringue Frosting: In a heatproof bowl over a double boiler, gently heat 5 egg whites and 10 oz granulated sugar, stirring until the sugar dissolves and the mixture is warm to the touch. Transfer to a stand mixer and beat on high speed for about 10 minutes until stiff, glossy peaks form.
- Add Butter and Flavoring: Gradually add 15 oz cold butter cubes into the meringue on medium-low speed, then beat on high until the buttercream is smooth and creamy. Fold in ½ cup strawberry puree and a few drops of red or pink food gel coloring to achieve the desired color and flavor.
- Assemble the Cake: Slice each chilled cake layer horizontally in half to create four thin layers in total. Spread an even layer of strawberry buttercream between each layer, stacking carefully to maintain tiers.
- Decorate: Finish by garnishing the cake with white and gold sprinkles, fresh strawberries, pomegranate seeds, and fresh edible flowers for a stunning presentation suited to celebrations.
Notes
- For best results, use cold butter when making the frosting to achieve a smooth texture.
- Ensure cakes are completely chilled before slicing to prevent crumbling.
- Champagne adds a subtle flavor but can be replaced with sparkling white grape juice for a non-alcoholic option.
- Use fresh strawberries for puree and decoration to enhance natural taste and color.
- Store the finished cake refrigerated and serve at room temperature for optimal flavor.
Keywords: Strawberry cake, champagne cake, meringue frosting, layered cake, celebration cake, spring dessert, strawberry buttercream
