Description
This elegant Strawberry Prosecco Cake combines a light, airy sponge with a festive sparkling wine syrup soak for maximum moisture. Finished with a silky Prosecco-infused buttercream and fresh summer berries, it is the perfect centerpiece for any special celebration.
Ingredients
- 200g butter, softened
- 200g caster sugar
- 200g gluten-free self-raising flour (or regular)
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 150ml Prosecco (divided)
- 150g fresh strawberries, chopped small
- Zest of 1 lemon (optional)
- 45g caster sugar (for syrup)
- 250g butter, softened (for frosting)
- 500g icing sugar, sifted
- Fresh strawberries for decoration
Instructions
- Preheat your oven to 160°C Fan / 180°C (350°F) and grease and line two 20cm (8-inch) circular baking tins.
- In a large bowl, cream together 200g softened butter and 200g caster sugar for 3–5 minutes until pale and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Gently fold in the flour and baking powder using a spatula, followed by the lemon zest if using.
- Carefully stir in 50ml of Prosecco and the chopped strawberries until just combined.
- Divide the batter between the tins and bake for approximately 25 minutes until golden and springy to the touch.
- Prepare the syrup by simmering 100ml Prosecco and 45g caster sugar in a saucepan for 3–5 minutes until slightly thickened.
- Brush a few tablespoons of warm syrup over the cakes while they are still in their tins, then move to a wire rack to cool completely.
- For the frosting, beat 250g butter for 5 minutes, then gradually add the icing sugar and 4-5 tablespoons of cooled Prosecco syrup.
- Assemble by sandwiching the sponges with buttercream and sliced strawberries, then top with the remaining frosting and fresh berries.
Notes
To ensure your cake has the best structure, pat your chopped strawberries dry with a paper towel before folding them into the batter to remove excess juice. If your kitchen is warm, chill the buttercream for 10 minutes before frosting to ensure the layers stay stable during assembly.
- Prep Time: 25 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American