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Perfect Strawberry Champagne Layer Cake

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A light and festive strawberry cake infused with champagne, perfect for summer celebrations. Moist, tender, and topped with a tangy cream cheese frosting and fresh strawberry filling.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (225g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • ¾ cup (180ml) champagne (dry style like Brut)
  • 1 tsp pure vanilla extract
  • ½ cup (120ml) whole milk, room temperature
  • 2 cups (300g) fresh strawberries, hulled and sliced
  • 2 tbsp granulated sugar
  • 1 tsp fresh lemon juice
  • 8 oz (225g) cream cheese, softened
  • 1 cup (240ml) heavy whipping cream, cold
  • 1 cup (120g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • Optional: 1 tbsp champagne for frosting

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Using a mixer on medium speed, beat softened butter and granulated sugar until pale and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, beating well after each addition and scraping down the bowl.
  5. Lower mixer speed and slowly add champagne and vanilla extract. Batter will lighten and smell faintly of bubbly.
  6. Add dry ingredients and milk alternately in three parts, starting and ending with dry ingredients. Fold gently until smooth and pourable.
  7. Divide batter evenly between prepared pans and smooth tops. Bake 25-30 minutes or until a toothpick inserted comes out clean.
  8. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  9. In a small bowl, toss sliced strawberries with sugar and lemon juice. Let macerate for 15 minutes, then drain excess liquid.
  10. Beat cream cheese until smooth. In a separate chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Fold whipped cream into cream cheese mixture. Add optional champagne if desired.
  11. Assemble cake by placing one layer on a plate, spreading frosting, then strawberry filling. Top with second layer and frost top and sides.
  12. Chill cake for 30 minutes, apply a thin crumb coat of frosting, chill again, then finish with a smooth final coat.

Notes

Use room temperature eggs and butter for best results. Fold champagne gently to preserve bubbles. Chill cake layers before frosting to prevent melting. Avoid overbaking to keep cake moist. Fresh strawberries are best but frozen can be substituted. For gluten-free, use almond flour; for dairy-free, substitute cream cheese and heavy cream with coconut-based alternatives.

Nutrition

Keywords: strawberry cake, champagne cake, summer dessert, layer cake, celebration cake, cream cheese frosting, fresh strawberries

Find it online: https://norasfoods.com/perfect-strawberry-champagne-layer-cake-recipe-easy-for-summer-celebrations/