Strawberry Champagne Cake
A strawberry champagne cake is the ultimate dessert for special occasions.
Combining the delicate fizz of champagne with the sweet, fruity flavor of strawberries, this elegant cake recipe is sure to impress.
The champagne-infused layers are light and moist, while the frosting — made with crushed freeze-dried strawberries — adds a burst of natural sweetness and a beautiful pink hue.
Finished with fresh strawberries or festive decorations, this cake isn’t just delicious; it’s a stunning centerpiece for any celebration from New Year’s Eve to Valentine’s Day!
What is strawberry champagne cake?
It’s a moist, fluffy champagne dessert recipe that blends the sweetness of fresh strawberries with the light, bubbly flavor of champagne. The result is a soft, elegant recipe with a delicate crumb and a hint of sparkle in every bite.
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What is champagne cake made of?
- Butter and sugar create a rich, tender base.
- Champagne or sparkling wine infuses the cake with a delicate sparkle. Don’t skimp on the champagne—choose one you enjoy drinking for the best flavor.
- Egg whites add lightness, ensuring fluffy layers.
- Freeze-dried strawberries in the frosting deliver bold, concentrated strawberry flavor.
How to Make Champagne Cake
- Begin by preparing your cake batter. For best results, make sure the butter, eggs, and champagne are all at room temperature before baking. This helps the ingredients combine smoothly and ensures the cake rises evenly.
- Cream together butter and sugar until light and fluffy, then mix in the vanilla.
- In a separate bowl, sift the dry ingredients to remove any clumps—this helps create a soft, airy texture in your cake.
- Alternate adding the dry mixture and champagne to the butter mixture, then gently fold in beaten egg whites. Be careful not to overmix—this step keeps your cake light and tender.
- Divide the batter evenly between two 9-inch cake pans and bake until a toothpick in the center of the cake comes out clean or with just a few crumbs.
- For the strawberry champagne frosting, blend freeze-dried strawberries, heavy cream, champagne, and powdered sugar until stiff peaks form. If your frosting is too thin, add more powdered sugar a little at a time; if it’s too thick, add a splash more champagne or cream.
- Once the cakes have cooled, apply a thin crumb coat, chill briefly, then finish frosting. Garnish with fresh strawberries on top for a beautiful and flavorful finishing touch.
Enhance your cake – Add a spoonful of strawberry jam between cake layers or brush the tops with a strawberry jam for extra fruitiness. Sprinkle edible glitter, gold sugar, or decorate with sugared strawberries for a festive, party-ready finish.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
- Check out my Kitchen Essentials for the pans, mixing bowls, and baking tools I use to make this recipe a breeze.
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Baking Troubleshooting Guide
A dry or semi-dry champagne (often labeled Brut or Extra Dry) works best for baking. These varieties balance sweetness without overpowering the cake’s flavor. A good rule of thumb is to choose something you’d actually enjoy drinking—quality matters even when baking.
Yes they’re a classic pairing! The natural sweetness and slight tartness of strawberries perfectly complement the crisp, bubbly notes of champagne. The fruit enhances the wine’s flavor while the champagne brings out the berry’s juiciness.
Yes, but only a very small amount. Most of the alcohol in champagne cake bakes off during the cooking process since alcohol begins to evaporate at around 173°F and cakes typically bake at 350°F or higher. What’s left behind is the light, distinctive flavor of champagne—without the buzz.
Yes! You can bake the layers a day in advance. Once cooled, wrap them tightly in plastic wrap and store at room temperature or in the refrigerator. Frost just before serving for the best texture.
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365 by Whole Foods Market Freeze Dried Strawberries, 1 OZ
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If you love elegant, celebratory sweets, you’ll want to check out these delicious ideas next for even more inspiration!
- These New Year’s Eve Desserts feel as festive as the countdown itself, from champagne cupcakes to glittering trifles.
- This Strawberry Cake is a soft, sweet classic that highlights the fresh flavor of ripe berries in every bite—perfect for birthdays or brunch.
- From creamy cheesecakes to fruity parfaits, strawberry desserts celebrate this yummy berry in the most irresistible way possible.
strawberry champagne cake recipe
Ingredients
For the cake:
- 1 c butter softened
- 2 c sugar
- 1 tsp vanilla extract
- 2 ¾ c all purpose flour
- ½ tsp salt
- 2 ½ tsp baking powder
- 1 c champagne or sparkling wine
- 5 egg whites
For the Frosting:
- ¾ c freeze dried strawberries
- 2 ½ c heavy cream
- ¼ c champagne or sparkling wine
- 1 c powdered sugar
Instructions
- Preheat the oven to 350 degrees.
- Prep 2 – 9” cake pans with cooking spray if not using nonstick pans. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add in the vanilla and continue to beat.
- In a small bowl, whisk the flour, salt and baking powder.
- Alternate adding the flour mixture and the champagne to the butter/sugar, beginning and ending with the flour.
- In a separate bowl, beat the egg whites until they form stiff peaks.
- Add about a third of the egg whites to the cake batter and fold them in, continue until all the egg whites have been added.
- Divide batter evenly between the cake pans and bake for 22-25 minutes, or until a toothpick comes out cleanly.
- Remove and let the cake layers cool for 10 minutes in the cake pans before turning out on a cooling rack to completely cool before frosting the cake.
- To make the strawberry frosting, crush the freeze dried strawberries until almost completely powder.
- Add the heavy cream, strawberries, champagne and powdered sugar to a large bowl and beat until peaks form.
- Cut each cake in half with a serrated knife.
- Start by laying the bottom cake on a cake stand and add about ¾-1 c of frosting and spread it over the layer.
- Stack the second layer and repeat with the frosting.
- Continue until you have all 4 layers stacked.
- Crumb coat your cake by spreading a thin layer of frosting over the sides of the cake and the top to trap crumbs.
- Smooth it out, chill for 20–30 minutes to set, and then add the final layer of frosting.
- Cover the top and sides with the remaining frosting.
- Decorate with fresh strawberries if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
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