Description
This elegant strawberry prosecco cake combines light, airy sponge layers infused with sparkling wine and a silky prosecco-flavored buttercream. Perfect for celebrations, this gluten-free treat features fresh, macerated strawberries for a burst of summer flavor in every bite.
Ingredients
- 225g Gluten-free self-raising flour
- 225g Unsalted butter, softened
- 225g Caster sugar
- 4 Large eggs
- 1 tsp Vanilla extract
- 1 tsp Gluten-free baking powder
- Zest of 1 lemon (optional)
- 250g Fresh strawberries, chopped and sliced
- 150ml Prosecco (divided)
- 45g Caster sugar (for syrup)
- 150g Unsalted butter, softened (for buttercream)
- 300g Icing sugar, sifted (for buttercream)
Instructions
- Optionally, soak chopped strawberries in prosecco for two hours before starting.
- Preheat oven to 160°C Fan (180°C) and line two 20cm circular baking tins with parchment paper.
- Cream softened butter and caster sugar together with an electric whisk until pale and fluffy.
- Beat in eggs one at a time, followed by vanilla extract.
- Gently fold in the flour, baking powder, and lemon zest if using.
- Carefully fold in 50ml of prosecco and the chopped strawberries, then divide the batter between the tins.
- Bake for 25 minutes until golden and springy.
- Simmer 100ml prosecco and 45g sugar in a saucepan for 3–5 minutes to create a syrup.
- Brush warm sponges with the syrup and let them cool completely.
- Beat softened butter for 5 minutes until pale, then gradually whisk in icing sugar until smooth.
- Add 4 tablespoons of the prosecco syrup to the buttercream and mix well.
- Assemble the cake by layering buttercream and sliced strawberries between and on top of the sponges.
Notes
For the lightest sponge, ensure your butter and eggs are at room temperature before mixing. If the strawberries are very juicy, pat them dry with a paper towel after soaking to prevent the cake layers from sliding. If your buttercream is too soft for piping, a quick 10-minute chill in the refrigerator will help it hold its shape perfectly.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: British