Print

Perfect Strawberry Rose Champagne Cake

strawberry rose champagne cake - featured image
Print Recipe

An elegant and easy celebration dessert featuring fresh strawberries, delicate rose water, and subtle champagne flavor, perfect for special occasions.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour, sifted
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • ¾ cup (180ml) dry brut champagne or sparkling wine
  • ½ cup (120ml) whole milk
  • 2 cups (300g) fresh strawberries, hulled and sliced
  • 2 tbsp granulated sugar (for strawberry filling)
  • 1 tsp fresh lemon juice
  • 1 cup (227g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar, sifted
  • 1 ½ tsp rose water
  • 2 tbsp champagne (for frosting)
  • Pinch of salt

Instructions

  1. Prep the strawberries: In a medium bowl, combine sliced strawberries with 2 tablespoons sugar and 1 teaspoon lemon juice. Toss gently and let sit at room temperature for 20-30 minutes to macerate.
  2. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  3. Mix dry ingredients: sift together flour, baking powder, and salt in a bowl; set aside.
  4. Cream butter and sugar: beat softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy.
  5. Add eggs one at a time, mixing well after each addition, then add vanilla extract.
  6. Alternate adding dry ingredients and liquids: with mixer on low, add one-third of flour mixture, half the champagne, one-third of flour, milk, and remaining flour. Mix until just combined.
  7. Divide batter evenly between prepared pans and smooth tops.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean and cake springs back lightly when touched.
  9. Cool cakes in pans for 10 minutes, then turn out onto a cooling rack to cool completely.
  10. Make frosting: beat softened butter on medium speed until creamy. Gradually add powdered sugar, alternating with champagne and rose water, and a pinch of salt until smooth and fluffy. Adjust rose water to taste.
  11. Assemble cake: place one cake layer on serving plate, spread a generous layer of frosting, then spoon macerated strawberries including juices over frosting. Top with second cake layer and frost top and sides evenly.
  12. Chill cake in refrigerator for at least 30 minutes to set frosting. Bring to room temperature before serving.

Notes

Use dry brut champagne or any dry sparkling wine for best flavor. Macerate strawberries ahead to release juices and sweetness. Avoid overmixing batter to keep cake light. If frosting is too runny, chill and re-whip. For gluten-free, replace half flour with almond flour; for dairy-free, use coconut oil and plant milk. Adjust rose water carefully as it can overpower flavor.

Nutrition

Keywords: strawberry cake, rose water, champagne cake, celebration dessert, elegant cake, easy cake recipe, floral cake, party dessert

Find it online: https://tomyumy.com/perfect-strawberry-rose-champagne-cake-recipe-easy-elegant-celebration-dessert/