Strawberry Prosecco Cake

Growing up in Virginia, the arrival of sweet, red strawberries meant summer celebrations were just around the corner. I remember my grandmother insisting that the best cakes were the ones that captured the season’s joy in every bite, usually served on the porch as the fireflies came out. This cake reminds me of those laughter-filled evenings—it brings together the brightness of fresh berries with the festive fizz of Prosecco. It’s a sophisticated twist on a classic that feels just like home.

this Recipe

This Strawberry Prosecco Cake is the definition of a celebration on a plate. We take a tender, moisture-rich sponge and infuse it with a delicate Prosecco syrup that keeps the crumb incredibly soft for days. Layered with smooth buttercream and fresh strawberries, it offers a balance of sweet and tart that dances on the tongue. Whether you are toasting a bride or just treating yourself, this cake delivers that perfect Southern comfort with a bit of sparkle.

A Toast to Flavor and Texture

There is something magical about adding bubbles to batter. The Prosecco acts as a tenderizer, ensuring the crumb stays light, fluffy, and incredibly moist—a hallmark of any Cake Peak recipe. The natural acidity of the wine balances the sweetness of the buttercream, creating a flavor profile that is complex yet comforting.

Beyond the texture, this cake is a showstopper that requires surprisingly little effort. It looks like it came from a high-end bakery, but the method is straightforward enough for a Sunday afternoon project. It is fresh, fruity, and brings a sense of occasion to the table without the stress of complicated techniques.

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The Foundation of Flavor

For the Cake

• Butter: You need this softened to room temperature to get that proper cream with the sugar. It creates the air pockets necessary for a light lift.
• Caster Sugar: Fine sugar dissolves better, giving us a smoother crumb than granulated would.
• Gluten-Free Self-Raising Flour: This recipe is designed to be gluten-free, but don’t let that fool you—the texture is indistinguishable from the classic. If you aren’t gluten-free, standard self-raising flour works just the same.
• Eggs: Four large eggs provide structure and richness.
• Prosecco: The star of the show. Use a dry or extra dry sparkling wine to keep the sweetness in check.
• Fresh Strawberries: Chopped small so they distribute evenly without making the batter soggy.
• Lemon Zest: Optional, but I recommend it for a little zest that brightens the berry flavor.

For the Syrup & Frosting

• Prosecco & Sugar: Simmered down into a syrup to soak the warm sponges.
• Icing Sugar: Sifted well to ensure a silky, lump-free buttercream.
• Butter: Again, softened is crucial for a fluffy frosting.

How to Make It

Step 1: Prep and Macerate

Preheat your oven to 160°C Fan / 180°C (350°F). Grease and line two 20cm (8-inch) circular baking tins with parchment paper. If you want an extra boozy kick, place your fresh strawberries in a bowl and submerge them in Prosecco for a couple of hours before draining and using. This is optional, but I love the depth it adds.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and caster sugar together until the mixture is pale, light, and fluffy. I use an electric hand whisk for about 3–5 minutes. This step is vital for incorporating air into the batter.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition to prevent curdling. Stir in the vanilla extract here as well.

Step 4: Fold in Dry Ingredients

Sift in the flour and baking powder. Fold this in carefully with a spatula or large spoon. If using lemon zest, add it now. You want to keep the air you just created, so be gentle.

Step 5: Add the Fizz and Fruit

Carefully fold in the 50ml of Prosecco, followed by the chopped strawberries. Ensure the Prosecco is fully incorporated, but do not overmix. The batter will be slightly looser than a standard Victoria sponge mix.

Step 6: Bake

Divide the batter equally between the two prepared tins. Bake for about 25 minutes, or until the cakes are lovely and golden and spring back when lightly touched.

Step 7: Make the Prosecco Syrup

While the cakes bake, combine the 100ml Prosecco and 45g caster sugar in a saucepan. Heat until the sugar dissolves, bring to a boil, and simmer for 3–5 minutes until it thickens slightly into a syrup. Set aside.

Step 8: Soak and Cool

Remove the cakes from the oven and let them cool in the tins for 5 minutes. Turn them out onto a wire rack. While still warm, brush a couple of tablespoons of the Prosecco syrup over each sponge. Let them cool completely.

Step 9: Whip the Buttercream

Beat the softened butter on high speed for about 5 minutes until it turns very pale. gradually add the sifted icing sugar in two stages, beating for 3–5 minutes after each addition. Finally, mix in about 4-5 tablespoons of your cooled Prosecco syrup, one tablespoon at a time, until the consistency is spreadable but stable.

Step 10: Assemble

Place one cake layer on your stand. Spread a generous layer of buttercream and top with sliced strawberries (dried off if they were soaking). Place the second sponge on top, cover with the remaining buttercream, and decorate with fresh strawberries.

Jesse’s Secrets to Success

• Room Temperature Matters: I can’t stress this enough—cold ingredients will curdle your batter and result in a dense cake. Make sure your butter and eggs sit out for at least an hour before you start.
• The Soak Strategy: Don’t skip the syrup soak! Applying the syrup while the cake is still warm allows the sponge to absorb the moisture and flavor deeply. It also helps keep the cake fresh for longer. If you love moist cakes, you might also enjoy the texture of our raspberry white chocolate cake, which uses similar fruit-folding techniques.
• Don’t Over-Soak: While we want moisture, adding too much syrup can make the cake fragile. Two to three tablespoons per sponge is the sweet spot. If the cake gets too wet, it becomes hard to stack.
• Stabilizing the Cream: If your kitchen is warm or you added a touch too much liquid to the buttercream, pop the bowl in the fridge for 10 minutes to firm up before assembling.

Make It Your Own

• Alcohol-Free Version: If you want to serve this to the whole family including the little ones, swap the Prosecco for a sparkling white grape juice or even lemon-lime soda for the fizz. For the buttercream, simply use a splash of milk and a little extra vanilla extract.
• Berry Swap: While strawberries are classic, this recipe works beautifully with raspberries or blackberries. Just keep in mind that raspberries can break apart easily, so fold them in gently. Check out our guide on fresh fruit baking for tips on handling delicate produce.
• Citrus Twist: Amp up the lemon zest in the sponge and add a little orange zest to the syrup for a citrus-sangria vibe that tastes just like summer.
• Naked Cake: For a rustic look, skip frosting the sides and just sandwich the layers with buttercream and fruit, dusting the top with icing sugar.

At the Table

This cake screams celebration. It is the perfect centerpiece for a bridal shower, a Mother’s Day brunch, or an elegant afternoon tea. Serve generous slices on your best china plates.

Pair this with—you guessed it—a chilled glass of Prosecco or a light Moscato. For a non-alcoholic option, a cold glass of sweet tea or a floral Earl Grey tea complements the strawberries beautifully. If you are serving this as part of a larger brunch spread, it goes wonderfully alongside a coffee-rich treat like our blueberry coffee cake for variety.

The Final Slice

Baking is all about bringing folks together, and this Strawberry Prosecco Cake does exactly that. It is sweet, indulgent, and carries that little bit of sparkle that makes any day feel special. Whether you stick to the gluten-free version or use traditional flour, the result is a golden, tender crumb that you’ll be proud to serve.

If you enjoyed this fruity delight, you simply must try our strawberry tres leches cake for another moisture-rich experience. And for those interested in the original inspiration for this gluten-free adaptation, we tip our hat to the creators at Gluten Free Cuppa Tea.

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