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A vintage strawberry prosecco cake sitting on a white lace tablecloth with a silver server.

Strawberry Prosecco Cake

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5 from 9 reviews

  • Author: Teresa Flagler
  • Total Time: 1 hour 5 mins
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This elegant layered sponge cake combines the lightness of a traditional butter cake with a sophisticated prosecco syrup soak and fresh strawberry filling. Topped with a delicate sparkling wine buttercream and fragrant berries, it serves as a beautiful centerpiece for any special occasion or summer gathering.

Ingredients

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 large eggs
  • 225g self-raising flour, sifted
  • 1 tsp vanilla extract
  • 100ml dry prosecco
  • 50g caster sugar (for syrup)
  • 150g strawberry jam
  • 200g fresh strawberries, halved
  • 400g icing sugar
  • 200g unsalted butter (for buttercream)

Instructions

  1. Preheat your oven to 160C Fan (180C/350F/Gas Mark 4) and grease two 8-inch cake tins, lining the bases with parchment paper.
  2. Cream the softened butter and caster sugar together in a large bowl for 3 to 5 minutes until the mixture is pale and fluffy.
  3. Whisk in the eggs one at a time, followed by the vanilla extract, adding a spoonful of flour if the batter begins to separate.
  4. Gently fold in the sifted self-raising flour using a metal spoon until just combined.
  5. Divide the batter evenly between the prepared tins and bake for 35 to 40 minutes or until a skewer inserted into the center comes out clean.
  6. While the cakes bake, dissolve 50g caster sugar in 50ml prosecco over low heat, then boil for 2 minutes to create a syrup.
  7. Level the cooled sponges, poke holes across the tops with a toothpick, and brush the warm prosecco syrup over the cake layers.
  8. Prepare the buttercream by mixing softened butter with icing sugar and whisking in the remaining prosecco one tablespoon at a time until light and airy.
  9. Place one sponge on a plate, pipe a ring of buttercream around the edge, fill the center with jam, and top with the second sponge before decorating with more buttercream and fresh strawberries.

Notes

For the most stable buttercream, ensure your butter is soft but not greasy before mixing. If you are baking in a particularly warm environment, chilling the cake for 30 minutes after assembly will help set the jam and frosting for cleaner slices.

  • Prep Time: 25 mins
  • Cook Time: 40 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

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Find it online: https://cakehalf.com/strawberry-prosecco-cake-2/