An iconic marriage made in heaven: strawberries and champagne! This stunning and delicate strawberry champagne cake recipe has definitely captured my heart and I’m sure it will capture yours, too! This incredible cake is made with moist and delicate champagne-flavored cake layers and frosted with a sweet and tangy strawberry buttercream! Garnish this stunning strawberry cake with chocolate covered strawberries and you have a show-stopper fit for any special occasion.
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The Champagne Cake Layers
To get the most champagne flavor into my cake layers, I used a combination of sparkling wine and champagne extract (affiliate link). The extract is absolutely delicious and it really ups the flavor of the cake layers. I like to add some actual champagne into the cake layers, too! If you prefer to make a non-alcoholic version of this cake, just use some non-sweetened grape juice, or reduce the amount of sugar in the recipe.
The Strawberry Buttercream
The strawberry buttercream recipe is killer good, too! You’ll want to eat this frosting by the spoonful! I added a little bit of citric acid to make the buttercream a bit sour and tangy, which helps balance out the sweetness. A little tip for making berry buttercream: make sure to add the fruit puree very last, after you get your frosting to the consistency you want it to be. Mix the fruit in for about 30 seconds, no longer; otherwise, the frosting can separate.
I love garnishing this champagne cake with chocolate covered strawberries! They’re super easy to make at home and I have a separate video for my chocolate covered strawberries here: https://tatyanaseverydayfood.com/recipe-items/chocolate-strawberries-video-tutorial/
Love this strawberry cake? Check out some of my other strawberry dessert recipes!
- ‘Red Velvet Strawberry Cheesecake’ – rich red velvet cheesecake with strawberry mousse and whipped cream!
- And this ‘Strawberry Zefir Cake’ is one of my personal favorites, with strawberry marshmallow!
- No-Bake Strawberry Tiramisu Cake – this easy cake is super popular! Made with lady fingers and strawberry syrup!
- Chocolate Strawberry Fraisier Cake – chocolate cake filled with no-bake strawberry cheesecake!
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Strawberry Champagne Cake (video)
For Champagne Cake Layers:
- 3/4 cup butter, softened at room temperature
- 1 cups white granulated sugar
- 1 tsp EACHL vanilla extract, champagne extract
- 6 large egg whites, at room temperature
- 1/2 cup sparkling wine
- 1/2 cup milk
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
For Strawberry Buttercream:
- 2 cups unsalted butter, softened at room temp
- 1/3 cup strawberry puree
- 1 teaspoon strawberry extract or emulsion
- 1 teaspoon citric acid or 2 tablespoons lemon juice
- 6 to 7 cups confectioner's sugar
- 1 cup mashed strawberries, for filling
- Chocolate covered strawberries for garnish
- Preheat oven to 350F. Line 3, 8-inch cake pans with parchment paper; recipe will also work well using 2, 9-inch cake pans.
- Using a hand mixer or a stand mixer, cream together the sugar and butter until creamy, about 4 minutes. Add the egg whites, vanilla and champagne extract and mix until mixture is light and airy, about 3 minutes. Pour in the sparkling wine and milk but do not mix. In a separate bowl, combine the dry ingredients: flour, salt and baking powder. Sift the dry ingredients into the cake batter and mix the flour just until well combined.
- Divide the cake batter between the prepared pans. I recommend using a kitchen scale to accurately divide the batter. Bake the cake layers in preheated oven for 35-40 minutes, or until the tops are completely set. Remove from oven and place cake rounds onto a cool rack to cool completely.
- Meanwhile, prepare the frosting and filling. For the filling, simply mash together 1 cup of fresh strawberries (or thawed, previously frozen berries); set aside. For the buttercream, whip the softened butter on high speed for 5 to 7 minutes until light and fluffy. Add the 1/3 cup strawberry puree (I used a food processor to make the puree) and the strawberry extract. I used a strawberry emulsion, which already had food coloring. Otherwise, also add a few drops of red food coloring. Add the citric acid, or if unavailable, substitute with 2 tablespoons of lemon juice. Whisk buttercream until ingredients are well combined. Add the confectioner's sugar and continue beating the buttercream for another 5 to 7 minutes until light and fluffy.
- To assemble the cake: level the cake layers using a long serrated knife. Spread half of the mashed strawberries onto the first layer, followed by buttercream and second cake layer. Use the remaining strawberries on the second layer. Frost the top and sides of cake and use a flat spatula to even off the top and sides. Place into refrigerator to set before garnishing, about 20 minutes.
- Optional: transfer any remaining buttercream into a pastry bag and add dollops of frosting on top. Can also top with chocolate covered strawberries; strawberries will last for 24 hours. If making this cake ahead of time, wait to add the strawberries until serving. Keep cake refrigerated and take out to room temperature 30 minutes before serving.