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Perfect Strawberry Champagne Naked Cake

Strawberry Champagne Naked Cake - featured image
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A light, moist naked cake layered with champagne syrup, fresh strawberries, and a delicate cream cheese and whipped cream frosting, topped with edible fresh flowers for an elegant touch.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (312 g)
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter (227 g), softened
  • 1 ¾ cups granulated sugar (350 g)
  • 4 large eggs, room temperature
  • 1 cup whole milk (240 ml), room temperature
  • 2 tsp pure vanilla extract
  • ½ cup champagne or sparkling wine (120 ml)
  • ¼ cup granulated sugar (50 g)
  • 8 oz cream cheese (225 g), softened
  • 1 ½ cups heavy whipping cream (360 ml), cold
  • 1 cup powdered sugar (120 g)
  • 1 tsp pure vanilla extract
  • 2 cups fresh strawberries (300 g), sliced
  • Edible fresh flowers (such as pansies, violets, or rose petals)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  5. Alternately add flour mixture and milk to butter mixture, beginning and ending with dry ingredients. Mix on low speed just until combined.
  6. Divide batter evenly between pans. Bake 25-30 minutes or until toothpick inserted in center comes out clean.
  7. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  8. While cakes bake, combine champagne and sugar in small saucepan over medium heat. Stir until sugar dissolves and liquid reduces slightly, about 5-7 minutes. Remove from heat and cool.
  9. Beat cream cheese until smooth in chilled bowl. In separate bowl, whip heavy cream to soft peaks, gradually add powdered sugar and vanilla, whip to stiff peaks.
  10. Gently fold whipped cream into cream cheese until fully combined and light.
  11. Optionally slice each cake layer horizontally for thinner layers.
  12. Place first cake layer on serving plate, brush generously with champagne syrup.
  13. Spread layer of frosting, scatter sliced strawberries on top.
  14. Repeat with remaining layers, brushing each with syrup and frosting, leaving sides mostly bare for naked cake look.
  15. Arrange fresh strawberries and edible flowers on top decoratively.
  16. Refrigerate cake for at least 1 hour to let flavors meld and frosting set.
  17. Bring to room temperature before serving.

Notes

[‘Use room temperature eggs, butter, and milk for best batter consistency.’, ‘Brush champagne syrup while cake is slightly warm for better absorption.’, ‘Pat strawberries dry if very juicy to avoid soggy cake.’, ‘Use only edible, pesticide-free flowers; remove before eating if unsure.’, ‘Do not over-frost; thin, even layer is key to naked cake style.’, ‘Chill bowl and beaters before whipping cream for better volume.’, ‘Cake can be assembled a day ahead and refrigerated.’, ‘For non-alcoholic version, substitute champagne with sparkling white grape juice or apple cider.’, ‘Gluten-free flour blend can be used to make cake gluten-free.’, ‘Dairy-free adaptation possible with coconut cream and vegan cream cheese.’]

Nutrition

Keywords: strawberry cake, champagne cake, naked cake, fresh flower cake, easy cake recipe, spring dessert, party cake

Find it online: https://norasfoods.com/perfect-strawberry-champagne-naked-cake-recipe-easy-fresh-flower-decoration/