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 pink 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.
To make a strawberry champagne cake, start by preparing the cake batter: cream butter and sugar, then add vanilla.
Sift the dry ingredients into a bowl to help eliminate clumps and to ensure a light, fluffy texture in your cake.
Then alternate adding this mixture and champagne to the butter mixture. Fold in beaten egg whites.
When folding in the egg whites, be gentle and avoid overmixing. You want to keep the air in the batter to create a light and airy texture in the cake.
Make sure the butter, eggs, and champagne are at room temperature before using them in the batter. This ensures a smooth, lump-free mixture and helps the cake rise evenly.
Bake the batter in two 9” cake pans for 22-25 minutes.
Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done. If it comes out wet, give it a few more minutes to bake.
For frosting, blend freeze-dried strawberries, heavy cream, champagne, and powdered sugar until stiff peaks form.
If your frosting is too runny, add more powdered sugar a little at a time. If it’s too thick, add a splash more champagne or cream until you reach the desired consistency.
Take your cake to the next level — grab our Cake Decorating Guide for tips to make your dessert as stunning as it is delicious!
Crumb coat and frost your cake.
Garnish with fresh strawberries on top to add a pop of color and fresh flavor.
The cake can be stored in an airtight container in the refrigerator for up to 3 days. Make sure it’s covered well to maintain freshness.
Yes, you can use any champagne or sparkling wine you like. A dry champagne works well, but a sweet one can add extra flavor to the cake. Just make sure it’s sparkling, as the bubbles help make the cake light and airy.
Yes, you can substitute the champagne with sparkling water or a fruit juice like strawberry or peach juice if you prefer a non-alcoholic version.
Strawberries enhance the flavor of champagne by adding a fruity sweetness that balances the dry or subtle sweetness of the sparkling wine. When combined in a cake, strawberries complement the effervescence and light acidity of the champagne, creating a delightful flavor profile.
Yes, most of the alcohol in champagne cooks out during baking. The heat evaporates the alcohol, leaving behind the delicate champagne flavor in the cake, though a trace of alcohol may still remain.
Celebrate in style with the best champagne dessert recipes — elegant, bubbly treats perfect for any special occasion or a touch of everyday indulgence!
Be sure to try more sweet dessert recipes! Top your desserts with light, fluffy whipped cream made from scratch — it’s a game-changer! For effortless treats, check out no-bake dessert recipes that deliver big flavor without the oven. Craving more strawberry goodness? Try a classic strawberry cake or whip up a batch of homemade strawberry jam.
strawberry champagne cake recipe
A cake as elegant as it is delicious! Try this strawberry champagne layer cake recipe for a show-stopping dessert.
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
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Preheat the oven to 350 degrees.
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Prep 2 – 9” cake pans with cooking spray if not using nonstick pans. Set aside.
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In a large bowl, beat the butter and sugar until light and fluffy.
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Add in the vanilla and continue to beat.
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In a small bowl, whisk the flour, salt and baking powder.
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Alternate adding the flour mixture and the champagne to the butter/sugar, beginning and ending with the flour.
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In a separate bowl, beat the egg whites until they form stiff peaks.
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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.
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Divide batter evenly between the cake pans and bake for 22-25 minutes, or until a toothpick comes out cleanly.
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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.
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To make the strawberry frosting, crush the freeze dried strawberries until almost completely powder.
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Add the heavy cream, strawberries, champagne and powdered sugar to a large bowl and beat until peaks form.
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Cut each cake in half with a serrated knife.
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Start by laying the bottom cake on a cake stand and add about ¾-1 c of frosting and spread it over the layer.
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Stack the second layer and repeat with the frosting.
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Continue until you have all 4 layers stacked.
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Crumb coat your cake by spreading a thin layer of frosting over the sides of the cake and the top to trap crumbs.
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Smooth it out, chill for 20–30 minutes to set, and then add the final layer of frosting.
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Cover the top and sides with the remaining frosting.
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Decorate with fresh strawberries if desired.
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Store any leftovers in an airtight container in the refrigerator for up to 3 days.