Description

A light, fluffy champagne cake paired with fresh strawberries and optional cream cheese frosting, perfect for elegant occasions and celebrations.

Ingredients

Scale

2 ½ cups (310 g) all-purpose flour, sifted
2 ½ tsp (10 g) baking powder
½ tsp (3 g) salt
¾ cup (170 g) unsalted butter, softened
1 ¾ cups (350 g) granulated sugar
4 large eggs, room temperature
1 cup (240 ml) champagne or sparkling wine, chilled
2 tsp (10 ml) pure vanilla extract
2 cups (300 g) fresh strawberries, hulled and sliced
2 tbsp (15 g) powdered sugar
1 tbsp (15 ml) lemon juice
8 oz (225 g) cream cheese, softened (optional for frosting)
½ cup (115 g) unsalted butter, softened (optional for frosting)
3 cups (360 g) powdered sugar, sifted (optional for frosting)
1 tsp (5 ml) vanilla extract (optional for frosting)
2 tbsp (30 ml) heavy cream (optional for frosting)

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line bottoms with parchment paper.
Sift together flour, baking powder, and salt in a bowl; set aside.
Cream butter and granulated sugar in a mixer on medium speed until pale and fluffy, about 4-5 minutes.
Add eggs one at a time, beating well after each addition.
Slowly mix in vanilla extract.
Fold in dry ingredients in three parts, alternating with chilled champagne in two parts, beginning and ending with flour mixture. Fold gently with a rubber spatula.
Divide batter evenly between pans, smooth tops, and tap pans to remove air bubbles.
Bake for 25-30 minutes or until a toothpick inserted in center comes out clean.
Cool cakes in pans for 10 minutes, then turn out onto wire rack to cool completely.
Toss sliced strawberries with powdered sugar and lemon juice; let macerate for at least 15 minutes.
For frosting (optional): Beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla extract. Add heavy cream last to desired consistency.
Assemble cake by placing one layer on plate, spreading frosting or whipped cream, then topping with macerated strawberries. Add second layer, frost top and sides, and decorate with remaining strawberries.
Chill assembled cake for at least 1 hour before serving.

Notes

Keep champagne chilled until just before folding in to maintain batter airiness. Fold gently to avoid deflating. Beat butter and sugar until pale and fluffy for best texture. Sift dry ingredients for lighter cake. Tent cake with foil if browning too fast. Cool cakes completely before frosting to prevent melting.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cak
Calories: 320
Fat: 18
Carbohydrates: 38
Protein: 4

Keywords: champagne cake, strawberry cake, elegant dessert, celebration cake, cream cheese frosting, easy cake recipe