Strawberry Prosecco Cake

There is a particular kind of magic in the sound of a cork popping—a promise of celebration, laughter, and shared moments. I remember my grandmother saving a special bottle of sparkling wine for the rarest occasions, treating it like liquid gold. This strawberry prosecco cake captures that same festive spirit, blending the effervescence of bubbles with the comfort of a homemade sponge, just like the ones we used to bake on quiet Sunday afternoons.

this Recipe

This cake is tender, fragrant, and wonderfully light, thanks to the addition of prosecco in both the batter and the buttercream. It is a lovely way to use fresh strawberries when they are at their peak, creating a dessert that feels elegant enough for a wedding shower yet simple enough for a family tea. Whether you are baking for a crowd or just a few loved ones, this recipe brings a little sparkle to the table.

A Toast to Sweet Traditions

There are so many reasons this recipe has earned a permanent spot in my recipe box. First and foremost, it is a celebration of texture; the sponge is incredibly soft, made even more tender by the bubbles in the prosecco. It is the kind of cake that doesn’t need to be heavy to be satisfying.

Secondly, the flavors are perfectly balanced. The sweetness of the buttercream is cut by the slight tartness of the prosecco syrup and the fresh bite of strawberries. It is a gluten-free recipe that never compromises on taste, meaning everyone at the table can enjoy a slice. It feels like a vintage classic, timeless and reliable.

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The Pantry Staples

To make this lovely cake, you will need a few key ingredients. I always believe in using the best quality you can find, especially when the list is short.

• Gluten-Free Self-Raising Flour: This provides the structure. If you are not gluten-free, standard self-raising flour works just as well, but this recipe was designed to be gentle on tummies.
• Butter: You want this softened to room temperature. It creams better with the sugar, creating that pale, fluffy base we all love.
• Caster Sugar: Its fine texture dissolves quickly, ensuring your sponge isn’t gritty.
• Prosecco: The star of the show! You don’t need the most expensive bottle, but choose one you would enjoy drinking.
• Fresh Strawberries: Look for ruby-red, ripe berries for the best flavor.
• Eggs: Large, fresh eggs bind everything together.
• Icing Sugar: Essential for a smooth, sweet buttercream.

How to Bake It

Step 1: Infuse the Strawberries

If you have a little extra time, I highly recommend infusing your strawberries. Chop them into pleasant chunks and place them in a bowl. Pour enough prosecco over them to submerge them and let them sit for a couple of hours. This is optional, but it truly deepens the flavor.

Step 2: Cream the Butter and Sugar

Preheat your oven to 160°C Fan (180°C) and line two 20cm circular baking tins with parchment paper. In a large mixing bowl, beat your softened butter and caster sugar together. I use an electric hand whisk for this. You want the mixture to turn pale and fluffy—take your time here, as this incorporates air for a lighter sponge.

Step 3: Add Eggs and Flour

Add the eggs one at a time, beating well between each addition to prevent curdling. Mix in the vanilla extract now as well. Gently fold in the flour and baking powder (and lemon zest if you are using it). Be careful not to knock out the air you just created.

Step 4: Fold in the Bubbles

Now for the special part. Carefully fold in the 50ml of prosecco, followed by your chopped strawberries. The batter will be looser than a standard Victoria sponge, but don’t worry—that is exactly how it should be. Divide the mixture evenly between your two tins.

Step 5: Bake and Make the Syrup

Bake for about 25 minutes until the cakes are golden and spring back to the touch. While they bake, prepare the syrup. Simmer 100ml of prosecco and 45g of sugar in a saucepan for 3–5 minutes until the sugar dissolves and the liquid thickens slightly. Set it aside.

Step 6: Soaking the Sponges

Once the cakes are out of the oven, let them cool in the tins for 5 minutes before turning them onto a wire rack. While they are still warm, brush a couple of tablespoons of the prosecco syrup over each sponge. This keeps the crumb incredibly moist. Let them cool completely.

Step 7: Whip the Buttercream

For the icing, beat the softened butter on high speed for about 5 minutes until it is very pale. Gradually add the sifted icing sugar in two stages, beating for 3–5 minutes after each addition. Finally, mix in about 4 tablespoons of the prosecco syrup. Be careful not to add too much, or the buttercream will become runny.

Step 8: Assemble and Serve

Place the bottom layer on your cake stand and spread a generous amount of buttercream. Top with sliced fresh strawberries (dry them off if they were soaking). Place the second sponge on top, cover with the remaining buttercream, and decorate with your finest strawberries.

Secrets from the Recipe Box

Over the years, I’ve learned a few tricks to ensure this cake turns out perfect every time. The most important thing is temperature. Make sure your butter is truly soft before you start; if it is too cold, you won’t get that lovely aeration in the sponge or the buttercream.

When adding the prosecco to the batter, do it gently. You want to keep as many bubbles as possible to help with the lift. Also, if you find your strawberries are turning a bit soft before you bake, you can learn how to keep your fruit fresh longer for your next baking day. Lastly, if your buttercream feels too soft, pop it in the fridge for ten minutes before icing the cake.

Make It Your Own

While I adore the classic strawberry and prosecco combination, this recipe is wonderfully versatile. If you prefer a different fruit profile, raspberries work beautifully. In fact, if you love that tart-sweet combination, you might also enjoy my raspberry white chocolate cake recipe.

For a non-alcoholic version that the little ones can enjoy, simply swap the prosecco in the sponge for a splash of milk or lemonade, and use a few drops of vanilla extract in the buttercream instead of the syrup. It turns into a classic strawberries and cream cake that never goes out of style.

At the Table

This cake is a showstopper, so it deserves to be the centerpiece. I love serving it on a vintage glass stand to show off the layers of cream and red berries. It pairs beautifully with a fresh pot of Earl Grey tea, or naturally, a glass of chilled prosecco.

It is ideal for birthdays, bridal showers, or garden parties. If you are planning a larger menu for a special event, this recipe fits right in with other celebration cakes that bring people together. Slice it generously and enjoy the smiles it brings to the table.

The Last Slice

There is a bittersweet feeling when the last slice of cake disappears, but the memory of sharing it lingers on. I hope this strawberry prosecco cake brings a sense of joy and occasion to your kitchen, just as it has to mine. It really is a testament to how simple ingredients can create something extraordinary.

If you find yourself with an abundance of summer berries left over, you simply must try my strawberry tres leches cake for a different take on fruit desserts. This recipe was inspired by the lovely gluten-free bakes at Gluten Free Cuppa Tea, and I am so glad to share my version with you.

Happy baking, my dears.

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